Italian Bread
Description
This authentic Italian bread recipe delivers a satisfying crunch on the outside and a tender, airy crumb on the inside. The slow cold fermentation in the refrigerator develops deep, complex flavors that fresh yeast alone cannot achieve. Made with simple staples like all-purpose flour, active dry yeast, and a touch of cornmeal for texture, this bread is incredibly versatile. It pairs beautifully with marinara sauce, olive oil and balsamic vinegar, or as the base for grilled sandwiches. The egg wash at the end ensures a golden, glossy finish. Perfect for weekend baking or meal prepping, these loaves are easy to make and freeze well for later use. Bring the warmth of a traditional Italian kitchen to your own table with this hearty, homemade staple.Ingredients
Directions
-
In a large bowl, combine sugar, salt, yeast, and 2 cups of flour.
-
In a 1-quart saucepan over low heat, warm the butter and 1 3/4 cups water until very warm (120 to 130F). The butter does not need to fully melt.
-
With a mixer at low speed, gradually beat the warm liquid mixture into the dry ingredients until just blended.
-
Increase speed to medium and beat for 2 minutes, occasionally scraping the bowl with a rubber spatula.
-
Beat in 1/2 cup of flour to make a thick batter; continue beating at medium speed for 2 minutes, scraping the bowl often.
-
Using a wooden spoon, stir in enough additional flour (about 1 3/4 cups) to form a soft dough.
-
Turn the dough onto a floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking.
-
Cut the dough in half; cover each piece with a bowl and let rest for 20 minutes to make shaping easier.
-
Grease a large cookie sheet and sprinkle it with cornmeal.
-
On a floured surface with a floured rolling pin, roll each half into a 15" by 10" rectangle.
-
From the 15" side, tightly roll the dough in a jelly-roll fashion; pinch the seam to seal.
-
Place loaves seam side down on the prepared cookie sheet and taper the ends.
-
Brush loaves lightly with oil; cover loosely with plastic wrap and refrigerate for 2 to 24 hours.
-
Preheat oven to 425F (218C).
-
Remove loaves from the refrigerator, uncover, and let stand at room temperature for 10 minutes.
-
Cut 3 or 4 diagonal slashes on the top of each loaf with a sharp knife.
-
Bake for 20 minutes.
-
In a small bowl, beat one egg white with 1 tablespoon of water using a fork.
-
Remove loaves from the oven, brush with the egg-white mixture, return to the oven, and bake for 5 more minutes.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1289.2kcal
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 1005.9mg42%
- Total Carbohydrate 264.0g88%
- Dietary Fiber 11.1g45%
- Sugars 4.9g
- Protein 35.0g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The long refrigeration period (2 to 24 hours) allows for a slow fermentation, which enhances flavor and texture. Do not skip this step for the best results.
If you do not have an egg white available, you can skip the egg wash, though the crust will be less glossy and golden.
Store cooled bread in a paper bag or bread box to maintain crustiness. For longer storage, wrap tightly in plastic and freeze.
Ensure water temperature is between 120-130F; water that is too hot will kill the yeast, while water that is too cool may not activate it properly.
italian bread, homemade bread, yeast bread, crusty bread, cornmeal bread, slow rise, refrigerator bread, all purpose flour, active dry yeast, egg wash, rustic loaf, bread recipe, vegetarian, comfort food, baking, from scratch, classic recipe, weekend baking, easy bread, table bread, dinner roll alternative
