Italian Bread

Apparently it is super easy to make Italian bread, the one that is available in grocery stores across the US.

It is very soft with thin crust and stays fresh if packaged properly for up to 1 week.

This homemade Italian bread has the perfect balance of softness, flavor, and light texture that makes it ideal for everyday use. The crust bakes up thin and delicate, while the inside remains fluffy, tender, and easy to slice — exactly the kind of bread many people grew up enjoying from local bakeries or grocery stores. It’s mild in flavor, slightly chewy, and versatile enough to pair with almost any meal.

One of the best things about this recipe is how approachable it is, even for beginner bakers. The dough is simple to mix and easy to handle, making it a reliable option for anyone wanting fresh homemade bread without a complicated process. As it bakes, the loaf develops a beautiful golden color and fills the kitchen with the comforting aroma of fresh bread.

This bread works wonderfully for sandwiches because of its soft texture and sturdy structure. It holds fillings well without becoming dense or overly crusty, making it especially popular with children and perfect for school lunches. It’s also excellent for garlic bread, toast, grilled sandwiches, or served warm alongside soups, pasta dishes, and salads.

Another advantage of this loaf is how well it keeps. When stored properly in a sealed bag or container, it remains soft and fresh for several days without drying out quickly. That makes it practical for busy families who want homemade bread available throughout the week.

You can also customize the recipe by shaping the dough into sandwich loaves, rolls, or longer Italian-style bread shapes depending on your preference. Whether enjoyed fresh from the oven with butter or used daily for sandwiches and meals, this Italian bread recipe is simple, comforting, and incredibly satisfying to bake at home.

Its soft texture and classic flavor make it a dependable family favorite you’ll want to bake again and again. Kids absolutely love it for sandwiches.

Thanks for the idea King Arthur website.

Ingredients

Dough

• 480g bread flour
• 20g potato flour
• 20g dry milk powder 
• 4g dry instant yeast
• 320g water
• 10 g salt
• 30 g sugar
• 30g olive oil 

Topping

• sesame seed 

Directions 

Dough

• 8 am In a bowl of stand mixer add all ingredients.
• Mix dough on low speed of your mixing machine for 5 minutes, or KitchenAid on speed 3 for 7 minutes until well incorporated.
• Increase the speed of your mixer, mix for 10 more minutes until the dough is well incorporated.

Note: if the dough seems too stiff, add 20g water, continue kneading. If it still too stiff, add 10-20g more.

The dough should come up together and have a smooth surface.

• Cover the dough and let it proof for 2. hours at 78-86F/ 28-30C until double or more in volume.
• Divide the dough in 2 equal pieces.
• Shape each loaf as a batard, by folding 2 top edges to make a triangle top, then roll the top into itself, creating a tight roll.
• Spray each live with water and roll into sesame seeds.

• Transfer the shaped loaves onto a baking tray, or baguette tray, cover, and let them proof for 1 hour at 78-86F/28-30C until double or more in volume.

• Preheat the oven to 450F.
• Score the loaves, spray them with extra water.
• Bake for 10 min. Lower the temperature to 400F , bake for 15-20 more minutes, until golden brown.
• Remove the bread from the oven.
• Let the bread cool down.

Enjoy!

Authentic Pane Bianco Italian Bread

119kcal

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Prep 30 minutes mins

Cook 30 minutes mins

Rise & Rest Time 3 hours hrs 30 minutes mins

Total 4 hours hrs 30 minutes mins

A spectacular recipe for traditional Italian table bread, boasting a crisp, blistered exterior crust and a remarkably soft, open, and chewy interior. Utilizing a simple same-day autolyse approach, this high-hydration dough maximizes natural gas retention without requiring a multi-day fermentation, resulting in a beautiful artisanal loaf perfect for sandwiches or dipping.

Servings 16 slices

Cuisine Italian

Ingredients

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The Main Bread Dough

• ▢ 500 g Bread Flour
• ▢ 350 g Lukewarm water (70% hydration)
• ▢ 4 g Dry Instant Yeast
• ▢ 10 g Fine sea salt
• ▢ 10 g Olive oil (optional, for a slightly softer crumb texture)

Equipment

• ▢
  Stand Mixer (fitted with the dough hook attachment)
• ▢
  Baking Stone or Large Sheet Pan
• ▢
  Sharp Bread Lame or razor blade
• ▢
  Kitchen Scale
• ▢
  Parchment Paper
• ▢
  Spray Bottle (for creating oven steam)

Method

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Autolyse and Gluten Mixing

1. In your stand mixer bowl, combine the lukewarm water and dry instant yeast. Whisk gently until the yeast is fully dissolved. Add the 500g of bread flour. Mix on low speed for 1 to 2 minutes just until a shaggy, uneven dough forms and no dry flour remains.
2. Cover the bowl with a damp cloth or plastic wrap and let the mixture rest undisturbed for 30 minutes. This built-in autolyse phase allows the flour to completely absorb the water, making the dough much easier to knead.
3. Remove the cover and add the 10g of fine sea salt along with the olive oil (if using). Turn the mixer to medium speed and knead for 8 to 10 minutes. The high-hydration dough will look very wet at first, but it will slowly pull away from the sides of the bowl to form a smooth, elastic, and slightly sticky mass.

Bulk Rise and Shaping

1. Shape the kneaded dough into a neat ball and place it into a greased bowl. Cover tightly and let it rise at room temperature for 2 hours, or until it has cleanly doubled in size. Perform one set of stretch-and-folds at the 1-hour mark to strengthen the dough structure.
2. Turn the proofed dough onto a lightly floured work surface. Using a bench scraper or sharp knife, divide the dough into two equal pieces weighing roughly 425 grams each.
3. Pat each piece gently into a rough rectangle. Fold the top edge down to the center, then fold the bottom edge up over it, sealing the seam firmly with the heel of your hand. Roll the dough slightly under your palms to create a classic oval oblong loaf (Batard shape). Repeat for the second piece.

Final Proof and High-Heat Baking

1. Place the two shaped loaves seam-side down onto a baking sheet lined with parchment paper, leaving plenty of space between them. Cover loosely and let them proof at room temperature for 1 hour until puffy.
2. While the loaves are proofing, preheat your oven to 425°F (220°C). If you are using a baking stone, place it on the middle rack to heat up. Place an empty metal pan on the bottom rack for steam.
3. Just before baking, use a sharp bread lame or razor blade to make three swift, diagonal slashes across the top of each loaf.
4. Slide the parchment paper with the loaves directly onto your hot baking stone or sheet pan. Quickly pour 1 cup of hot water into the empty bottom pan to generate a burst of steam, and shut the oven door immediately.
5. Bake at 425°F (220°C) for 25 to 30 minutes until the crust turns deep golden brown and the loaves sound completely hollow when tapped on the bottom. Cool thoroughly on a wire rack before slicing.

Nutrition

Calories119kcalCarbohydrates23gProtein4gFat1gSaturated Fat0.2gPolyunsaturated Fat0.3gMonounsaturated Fat1gSodium244mgPotassium34mgFiber1gSugar0.1gVitamin A1IUVitamin C0.001mgCalcium6mgIron0.3mg

Notes

• Adjusting to High Hydration: This recipe features a 70% hydration level, which creates the signature open and chewy Italian crumb but can feel quite sticky to handle if you are used to lower-hydration doughs. Refrain from adding extra flour during the kneading process; the stickiness is exactly what yields a soft interior. Dust your hands lightly with flour or oil them slightly when shaping the final oval loaves.
• The Role of the Steam Bath: To achieve a truly traditional, shatteringly crisp, and blistered crust, steam is absolutely non-negotiable. The steam delays crust formation during the first 10 minutes of baking, allowing the slashes to open up completely for maximum oven spring. If you don’t want to pour water into a tray, you can heavily mist the oven walls with a clean spray bottle three separate times during the first 5 minutes of baking.
• Adding Olive Oil for Softness: While authentic Italian table bread can be made with just flour, water, yeast, and salt, adding a small 10g splash of high-quality extra virgin olive oil works wonders. The fat coats the gluten strands slightly, keeping the interior crumb incredibly soft for an extra day or two and preventing the bread from drying out quickly after slicing.
• Overnight Retard Variation: If you want to develop a deeper, more complex flavor profile similar to sourdough, you can modify the rise schedule. After completing the 2-hour bulk rise and performing your stretch-and-folds on day one, place the covered container directly into the refrigerator for 12 to 18 hours. The next morning, shape the cold dough immediately and allow it to proof for 90 minutes on the counter to take the chill off before scoring and baking.

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