Soft Italian Bread
An easy recipe for soft and tender homemade Italian bread. You’ll never want to buy bread from the store again! An absolute must make bread recipe.
I’ve got a thing for bread. I always have. I swear it’s in my genes. I even have memories from my childhood of my mom slathering bread with butter. There’s just something about a soft slice of bread, slathered with butter. We’ve all done it and it’s still amazing, especially paired with dinner… or okay, as an occasional snack. Ask me to give up candy, but don’t ask me to give up bread.
Have you ever compared prices to what it costs to buy vs make? Now, I don’t have the amounts for what this loaf would technically cost to make but let’s just say it’s worth it to make it yourself. Not only because a small loaf (much smaller than this), costs nearly $2 at my local store. That’s half to a whole bag of flour, depending on brand. You can easily make multiple loaves for the same cost as buying just one.
And, since we have a nut allergy in the house, making many things myself, including bread, is just safer. It allows me to control the environment and the ingredients going into the food. No questionable equipment, handling, etc. Safe, tasty and cheaper!
I tested out this recipe a few weeks ago and was extremely pleased with the results, so clearly I had to make it again to share here. This Italian bread is not only soft and tasty, it’s easy to make! There’s barely any effort put into making it. Let the mixer do the hard work.
This would be a perfect addition to dinner any night of the week! Double the recipe for two loaves, for a larger gathering or to eat one now and save the other for later!
This soft Italian bread will absolutely be my new go to quick dinner bread recipe, taking only 2 hours start to finish. It’s an absolute must make, so be sure to add this to your weekly menu!
Yield: 1 loaf
Prep Time: 10 minutes, plus rise time
Cook Time: 25 minutes
Total Time: 2 hours
Soft Italian Bread
An easy recipe for soft and tender homemade Italian bread.
1 1/4 tsp active dry yeast
1/2 tsp granulated sugar
2C all purpose flour
1/2C white whole wheat flour
1 tsp salt
Cornmeal, for dusting
Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow to proof.
In the bowl of a stand mixer, with dough hook attachment, add 1/2 cup white whole wheat flour, 1 3/4 cups all purpose flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, adding additional flour as needed, up to 1/4 cup. Continue mixing until dough pulls away from the sides of the bowl. Shape dough into a ball. Transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.
Lightly dust a baking sheet with cornmeal. Shape dough into a loaf, placing seam side down on prepared baking sheet. Lightly cover with a clean towel. Allow to rise for 30 additional minutes in a warm location.
Preheat oven to 400°F. Bake for 25 minutes or until golden and internal temperature reaches 190°F.
Cool completely prior to slicing. Store in an airtight container.
Baked by Rachel original
More bread recipes to try:
Amish potato rolls
English muffin bread
Braided pesto bread
Garlic and herb pull apart bread
Parmesan potato bread
Thick focaccia bread with garlic and cheese dipping oil
Apple cinnamon pull apart bread