Crusty Italian Bread
Ingredients:
4 cups all-purpose flour
1½ cups warm water (110°F/45°C)
2¼ teaspoons active dry yeast (1 packet)
1 teaspoon sugar
2 teaspoons salt
2 tablespoons olive oil
Instructions:
Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy.
Mix the dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a rough dough forms.
Knead: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. (A stand mixer with a dough hook also works.)
First rise: Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1–2 hours, until doubled in size.
Shape the dough: Punch down the dough and turn it onto a floured surface. Shape into a round or oval loaf.
Second rise: Place the shaped loaf on a parchment-lined baking sheet. Cover and let rise again for 30–45 minutes, until doubled in size.
Preheat the oven: Preheat oven to 450°F (230°C) with a baking sheet or pizza stone inside.
Score the dough: Use a sharp knife or bread lame to make a few shallow slashes on top of the dough.
Bake: Transfer the dough (with parchment) onto the preheated baking surface. Bake for 25–30 minutes, until golden brown and the loaf sounds hollow when tapped.
Cool: Let the bread cool completely on a wire rack before slicing.
Notes:
For a softer crust, reduce the baking time slightly.
Serve warm with olive oil or butter, or alongside soups, pastas, or salads.
Store in a bread bag or wrap in a towel to maintain freshness.
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