I love a warm loaf that cracks when I slice it. This easy french bread recipe gives me that sound and that steam. I mix and shape with calm hands. I keep the dough soft. I watch it rise and I try not to poke it. I wrote this after many Baking Bread Recipes at my kitchen table. The steps feel simple. The smell fills the room and tells me it worked. I make bread dough recipe by hand or with a mixer. Both bring a tender crumb and a thin crisp crust. We bake bread from scratch for family soup night and for toast. We call it the best homemade bread on busy days. Friends ask for the 00 pizza dough recipe and I smile. This loaf loves a pizza night too. A heavy pan works, yet I use my favorite pan for cast iron bread recipes when I want extra lift.
Table of Contents
- 1) Key Takeaways
- 2) Easy Italian Bread Loaves Recipe
- 3) Ingredients for Italian Bread Loaves
- 4) How to Make Italian Bread Loaves
- 5) Tips for Making Italian Bread Loaves
- 6) Making Italian Bread Loaves Ahead of Time
- 7) Storing Leftover Italian Bread Loaves
- 8) Try these Bread next
- 9) Italian Bread Loaves
- 10) Nutrition
1) Key Takeaways
I am Kathy from Simply Cooked Recipes. I bake simple loaves that tear with a soft pull. This method keeps the crumb tender and the crust crisp. I keep water warm and the dough soft. The rise feels calm.
This loaf works for soup night and for garlic toast. The steps stay short. I mix with a spoon or a mixer. I get steady results in my home oven. The flavor leans clean and wheaty.
The dough uses pantry items. The shape fits two long loaves. Steam brings snap. If you love yeast bread you will love this bake. Fans of crusty loaf get that light crackle here.
2) Easy Italian Bread Loaves Recipe
I wrote this easy french bread recipe after many test bakes. I use this easy french bread recipe on weeknights when time feels short. The dough comes together fast and stays friendly. The shape holds well and the bake gives a thin crisp shell.
We mix warm water with yeast and a pinch of sugar. The mixture wakes and turns foamy. I fold in flour for a dough that feels soft like a pillow. My hands stay relaxed and the dough responds.
This method gives a simple French loaf result with home tools. No special gear needed. A sheet pan or a cast iron pan both work. The crumb stays even. The crust sings as it cools.
3) Ingredients for Italian Bread Loaves
Active dry yeast wakes fast in warm water and gives the dough a steady lift that supports an open crumb with gentle chew.
Warm water feels like a warm bath to the touch and helps the yeast bloom and helps gluten link for a smooth dough.
Granulated sugar feeds the yeast and brings mild color on the crust during the bake and keeps flavor balanced.
Kosher salt seasons the crumb so each bite tastes round and full and keeps the rise in check for even texture.
Neutral oil keeps the crumb tender and makes the dough easy to handle and to shape on the counter.
All purpose flour forms the structure and keeps the crumb soft which makes this loaf kind to beginners.
Egg white brushed on top brings shine and a thin crisp crust that breaks with a light crackle.
4) How to Make Italian Bread Loaves
Bloom the yeast mix warm water with yeast and a pinch of sugar and let it sit until foamy and fragrant and active.
Build the base stir hot water sugar salt and oil in a bowl then add flour and stir until smooth and creamy.
Add the yeast pour the foamy yeast into the bowl and mix until the dough starts to pull from the sides.
Knead add flour a little at a time and knead until the surface turns smooth and the dough springs back to a light poke.
First rise place the dough in a lightly oiled bowl cover and rest until doubled and airy.
Shape press the air out divide in two and roll each into a tight log with sealed seams for a tidy loaf.
Second rise set the loaves on a lined sheet cover and let them puff while the oven heats.
Score and bake make quick slashes brush with egg white and bake until deep golden and hollow when tapped.
Cool move loaves to a rack and listen as the crust sings then slice when warm but not hot.
5) Tips for Making Italian Bread Loaves
Warm water helps yeast wake up. I test with my wrist so it feels cozy not hot. A gentle start gives steady lift and better crumb for homemade french bread for beginners.
Steam gives snap. I place a small pan of hot water on a lower rack. The crust turns glossy and thin which fans of french bread with crispy crust love.
For a quick French bread feel use bread flour for half the mix. The chew grows and the shape holds sharp edges that look like a bakery loaf.
6) Making Italian Bread Loaves Ahead of Time
I chill the shaped loaves on a sheet. I cover them and let them rest in the fridge. In the morning I warm the oven and bake from cold. The rise in the heat gives fine texture.
You can hold the first rise in the fridge overnight. The flavor deepens and the crumb stays tender. This path fits busy days and keeps plans simple.
For a party bake earlier in the day. Reheat on a low oven rack. The crust wakes up and the center stays soft. Guests think bakery yet we know the truth.
7) Storing Leftover Italian Bread Loaves
Keep slices in a bag on the counter for a day. The crust will soften a little which makes great toast and garlic bread.
For longer storage freeze slices flat. Pull what you need and warm in a low oven. The crumb stays soft and the crust gains light crunch.
Stale ends shine in croutons and bread crumbs. I save them in a jar and grind when dry. Waste turns into a kitchen boost.
8) Try these Bread next
9) Italian Bread Loaves
Italian Loaves Easy French Bread Recipe
Ingredients
- 1 1/2 tablespoons active dry yeast
- 1/2 cup warm water about 110 F
- 1/2 teaspoon granulated sugar
- 2 cups hot water about 115 to 120 F
- 3 tablespoons granulated sugar
- 1 tablespoon salt
- 1/2 cup vegetable oil
- 5 to 6 cups all purpose flour plus more as needed
- 1 large egg white for brushing
Instructions
- Stir the yeast with the warm water and the 1/2 teaspoon sugar in a small bowl until dissolved. Let stand until foamy about 5 minutes.
- In a large bowl or mixer bowl combine the hot water the 3 tablespoons sugar the salt and the oil. Add 3 cups flour and mix until smooth. Pour in the yeast mixture and mix.
- Add 2 to 3 cups more flour a little at a time until a soft dough forms. Knead on a lightly floured board until smooth and elastic 4 to 6 minutes.
- Place the dough in a lightly oiled bowl. Turn once to coat. Cover and let rise in a warm spot until doubled about 60 to 75 minutes.
- Punch the dough down. Divide in two. Shape each into a loaf and place on a greased or parchment lined sheet. Cover and let rise until puffy about 30 minutes. Heat oven to 375 F.
- Slash the tops with a sharp knife. Brush with beaten egg white. Bake until deep golden and the loaves sound hollow 25 to 30 minutes. Cool on racks before slicing.
10) Nutrition
Serving size is one slice. About one hundred twenty calories per slice. About one gram sugar and three grams fat. Sodium near one hundred sixty milligrams. Carbohydrates near twenty grams with one gram fiber. Protein near three grams.
This estimate comes from a standard loaf that yields thirty two slices. Values shift with slice size and brand of flour. Home ovens vary so bakes vary too.
This loaf fits many meals. It supports soup and salad. It works for sandwiches. It even pairs with a simple French loaf theme when you search how to make french bread at home.
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