Classic Italian Bread with Chewy Crust and Soft Interior Recipe
Easy homemade classic Italian bread featuring a chewy crust and soft interior, perfect for sandwiches, toast, and breakfast bakes. This traditional recipe uses simple ingredients and yields a fresh, flavorful loaf with a crisp golden crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Yeast Mixture
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- 1 cup warm water (about 110°F)
Dough
- 2 ½ cups bread flour or all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Activate Yeast: In a large bowl or stand mixer bowl, combine the active dry yeast, sugar, and warm water (about 110°F). Let the mixture stand for 5 to 10 minutes until the yeast becomes foamy, indicating it is active.
- Make Dough: Add 2 cups of flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, gradually adding the remaining flour until the dough is soft, smooth, and elastic; alternatively, increase the dough hook speed to medium and knead the dough in the stand mixer for 5 minutes, adding flour as needed.
- First Rise: Shape the dough into a ball and place it in an oiled bowl, then turn to coat with oil. Cover the bowl with plastic wrap and let the dough rise for 1 hour until it has doubled in size.
- Shape Loaf: Preheat the oven to 400°F. Line a baking sheet with parchment paper, a silicone mat, or lightly grease it. Punch down the risen dough on a lightly floured surface and shape it into a batard or torpedo about 12 inches long. Transfer the shaped dough to the prepared baking sheet, cover with a tea towel, and let it rise for 20 to 30 minutes until puffy.
- Score and Bake: Using a bread lame, razor blade, or serrated knife, make several ¼-inch deep slits in the surface of the loaf. Bake the bread in the preheated oven for 20 to 25 minutes until it turns golden brown.
- Cool and Serve: Remove the loaf from the oven and place it on a cooling rack. Allow it to cool completely before slicing to ensure the best texture.
Notes
- Use warm water around 110°F to properly activate the yeast without killing it.
- Adjust flour quantity as needed for dough consistency—it should be soft but not sticky.
- Allowing the dough to rise fully ensures a light and airy interior.
- Scoring the bread helps control expansion and creates an attractive crust.
- Cool the bread completely to avoid gummy texture when slicing.
- If you don’t have bread flour, all-purpose flour works fine but may result in a slightly less chewy crust.
