I get goosebumps just thinking of the fresh smell of freshly baked bread. Today I am sharing with you this homemade Italian bread loaf. Your house will be filled with the amazing smell of baked bread, bringing your entire family together to share this delight with melted butter or garlic spread.
How To Make Crusty Italian Bread?
1. We will start by proofing the yeast. Mix the warm sugar, water, and yeast, in the bowl of your stand mixer. Wait for a few minutes until the mixture becomes foamy. This marks the activation of the yeast
2. Add the olive oil, Mix salt, Italian seasoning, and 3 cups of flour in the bowl. Using the dough hook attachment of your stand mixer, until a soft dough forms. you may need to add more flour little by little until the dough separates from the sides of the bowl.
3. Cover the bowl with a damp cloth and let the dough rise in a warm and dry place like the inside of your oven (make sure the oven is turned off) for 30 minutes.
4. Once it has risen, Sprinkle some flour on your counter and place the dough on it. divide in half, and each half into a loaf. Place the loaves on a baking sheet lined with parchment paper and let them rise, covered with a damp cloth, for 30 mins.
5. When the loaves have risen, brush them with egg wash and bake for 30 minutes or brown. Place the loaves in the middle of the oven and a shallow dish filled with water in the lower rack of the oven.
What Makes The Italian Bread Crusty?
The water in the shallow dish evaporates and it’s what makes the loaves develop a crusty outside. If you do not place the dish with water, the loaves will be soft and not crusty.
I always recommend wrapping it in foil or placing it in a paper bag To store it.
This will keep the bread fresh for Two days. if the bread lasts for more than 3 days, it would be better to freeze it and cover it in plastic wrap.
When we do wait for dinner, we share it on our “Italian nights” and eat it with a bowl of pasta. Some of our favorite dinners include Spinach and RED LOBSTER SHRIMP SCAMPI RECIPE or a delicious bowl of Copycat Olive Garden Pasta e Fagioli. The possibilities are endless! SLOW COOKER POOR MAN’S STEW, even though isn’t classic Italian pasta, is my kid’s favorite. You can share this bread over dinner with a bowl of pasta. Some of my favorite dinners include Copycat Olive Garden Pasta e Fagioli and Ricotta Pasta. The possibilities are endless.
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Don’t lose this delicious recipes:
- 1 ⅓ cups lukewarm water
- 2 tsp yeast
- 1 tbsp brown sugar
- 2 tsp salt
- 2 tbsp Italian seasoning
- 2 tsp olive oil
- 3 ½ - 4 cups all-purpose flour
- 1 egg, beaten plus one tablespoon of water to make the egg wash
- In the bowl of a stand mixer, mix the water, sugar, and yeast. Let it stand until it becomes foamy and the yeast is activated
- Add the olive oil, salt, Italian seasoning, and 3 cups of flour. Using the hook attachment of your stand mixer, mix until a soft dough is formed. You may need to add more flour, but do it little by little just until the dough forms and separates from the side of the bowl. Cover the bowl with a damp cloth.
- Let the dough rise for about 30 minutes in a warm dry place like your oven (make sure it is turned off). After the dough has risen, take it out of the bowl, divide it in half and form two loaves. Place them in a baking sheet lined with parchment paper. Cut a slit all along the length of each loaf and let them rise again for another 30 minutes
- Once they have risen, brush the loaves with egg wash and place a roll made with parchment paper between them to prevent them from sticking to each other if they grow to be too close together. Place a shallow dish filled with water in the lower rack of the oven, and bake them at 350 F for 30 minutes or until brown.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgFiber: 4gSugar: 1gProtein: 16g