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How to Make the Best Homemade Italian Bread

Updated on September 26, 2011

Italian Bread Recipe

This recipe is simple, relatively quick and fool-proof. I urge you to try it, as it really is one of the best recipes for Italian bread.


1 1/2 cups warm water

2 tbsp olive oil

1 1/2 tsp salt

2 tbsp sugar

1 tsp yeast

1 cup all purpose+ 2 cups bread flour


mix the first 5 ingredients until well combined. Add the flour and stir to combine. The dough should be on the wet side. This recipe is not kneaded. Let the dough rise for 2 hours covered. After the dough has risen fold it over itself 3 times. Folding is done by reaching under one side of the dough and bringing it over the other (it will stick to you hands but that's part of the fun). You should have a ball. Let is rise another hour. Fold it again. Repeat and let it rise 1 more hour (all this folding and rising instead of kneading will make a bread that is tender, light, and sturdy). After the last rise place the dough onto a lightly floured counter and gently (not pressing out all the air bubbles) flatten the dough with you finger tips. Now gently roll it into and oblong loaf and squeeze the seam to seal. Place the dough onto a greased baking sheet and let rise 1 to 1 1/2 hrs. While the dough is rising preheat the oven to 375°F and place a pan of water on the floor of the oven. After the dough has risen make diagonal slits across the top with a knife. Bake for 40 min, cool for 30, and enjoy! 

For more great bread recipes ckeck out The Dough Maker linked to below. 


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      Teddy 12 months ago

      Toninis Italian market in Berwyn is using your Italian bread image on both their restaurant pages. You can see on their Facebook pages-- thought you should know since they stole my photo as well. On Facebook look up "Toninis Italian Market" and "Toninis Italian Market Drop page" and your bread is in their photos repeatedly.

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      Alwi 3 years ago

      The book sounds very good! Thanks for sraihng something that actually works, saves time, and money. You are awsome for testing a great new for the rest of us.

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      Mike 6 years ago

      Great recipe! thanks!