Traditional Italian Bread
This traditional Italian bread recipe produces two chewy loaves with a crunchy crust.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine 1 tablespoon sugar, 2 teaspoons kosher salt, 1 tablespoon active dry yeast, and 1 3/4 cups warm water in a large bowl.
-
Stir in 1 tablespoon softened butter or margarine.
-
Gradually sift in 5 cups bread flour, kneading until a soft, non-sticky dough forms.
-
Grease a medium bowl with 2 tablespoons olive oil, coat the dough, cover, and let rise for 30 minutes in a warm, draft-free place.
-
Grease a large baking sheet and optionally sprinkle with coarse cornmeal.
-
Divide the risen dough into two equal portions on a lightly floured surface.
-
Roll each portion into a 15x9-inch rectangle, then tightly roll along the 15-inch side, pinching seams and tapering ends at a 45-degree angle.
-
Place the loaves on the prepared sheet, cover, and let rise for 20 minutes in a warm, draft-free place.
-
Preheat the oven to 425F.
-
Make 3 deep diagonal slashes on each loaf and bake for 20 minutes.
-
Whisk 1 large egg white with 1 tablespoon cold water to create an egg wash.
-
Remove loaves from the oven, brush with the egg wash, and return for an additional 5 minutes.