Chewy Italian Bread
Transport your taste buds straight to an Italian bakery with this irresistibly chewy Italian bread recipe! Perfectly golden with a crispy crust and a soft, airy interior, this homemade bread is crafted from simple pantry staples like bread flour, olive oil, and active dry yeast. The secret to its signature chewiness lies in a thorough kneading process and a two-step rise, ensuring a beautifully elastic texture. A shallow pan of water in the oven creates steam for a crusty exterior, while a few decorative slashes lend artisanal charm. Whether enjoyed warm with a drizzle of olive oil, as the base for your favorite bruschetta, or as a hearty side to soups and salads, this recipe promises bakery-quality results right from your kitchen. Perfect for bread enthusiasts and home bakers alike!
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Ingredients
- 480 grams bread flour
- 360 milliliters warm water (about 100°F or 38°C)
- 7 grams active dry yeast
- 10 grams sugar
- 10 grams salt
- 15 milliliters olive oil
Directions
Step 1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Step 2
In a large mixing bowl, combine the bread flour and salt. Mix well to evenly distribute the salt.
Step 3
Make a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil.
Step 4
Stir the mixture with a wooden spoon or dough hook attachment if using a stand mixer until the dough starts to come together.
Step 5
Turn the dough onto a lightly floured surface and knead for 8-10 minutes (or knead with a stand mixer on medium speed for 5-6 minutes with a dough hook) until the dough is smooth and elastic.
Step 6
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour or until it doubles in size.
Step 7
After the dough has risen, punch it down lightly to release excess air. Turn it onto a floured surface and shape it into a loaf or desired form (e.g., baguette-style or round loaf).
Step 8
Place the shaped dough on a baking sheet lined with parchment paper or a lightly greased baking tray. Cover loosely with a kitchen towel and let it rise again for 30 minutes.
Step 9
Preheat your oven to 220°C (430°F). Place a shallow pan of water on the bottom rack to create steam, which will help form a crispy crust.
Step 10
Make 2-3 shallow slashes on top of the dough using a sharp knife or bread lame for decoration and even baking.
Step 11
Bake the bread on the middle rack for 25-30 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 12
Remove the bread from the oven and let it cool completely on a wire rack before slicing or serving.
Nutrition Facts
| Serving size | (886.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1936.1 |
| Total Fat 21.7g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3947.3mg | 0% |
| Total Carbohydrate 377.5g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 11.4g | |
| Protein 60.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.2mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 621.3mg | 0% |
Source of Calories