Soft Italian Bread
An easy recipe for soft and tender homemade Italian bread.
Cook Time25 mins
Total Time2 hrs
Servings: 1 loaf
- 1 C water
- 1 1/4 tsp active dry yeast
- 1/2 tsp granulated sugar
- 2 C all purpose flour
- 1/2 C 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.