Basic Italian Bread

Total Time:
3 hr 26 min
Prep:
35 min
Inactive:
2 hr
Cook:
51 min

Yield:
1 large loaf Italian bread
Level:
Intermediate

Ingredients
  • 2 cups water, lukewarm
  • 1 3/4 ounces cake yeast (1/3 cup)
  • 5 3/4 cups bread flour
  • 1 tablespoon dark brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons sesame seeds
Directions

Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.


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4.7 108
Wow! Wow! Wow! This bread is AMAZING. I've made several recipe of Italian bread over the past few years and this one is by far the best. It is so simple to make that I've made it twice this week already. My husband keeps raving how great it is. <br /> item not reviewed by moderator and published
This bread is fabulous and really quite easy to make. I used 2 1/2 packets of active dry yeast since I could not obtain cake yeast; worked great. My Kitchenaid mixer started to get hot so it was necessary to knead the dough instead for 8 minutes. The loaf is very large so I think it could be made into 2 smaller ones. item not reviewed by moderator and published
Simple and delicious. This loaf is the size of a roadside mailbox. My kitchen aid mixer was struggling with this large loaf so I will cut the recipe in half next time. When I did the yeast conversion it came out to 2.9 Tablespoons which seemed like a lot but the bread came out perfectly. I put a sheet pan filled with water on the rack under the stone. item not reviewed by moderator and published
Best bread I have ever made! Thought it was kind of hard at first and then I realized I forgot to put the moist towel on it after baking but I did it before it cooled completely and it turned out delicious! Can't believe how easy it was too. Emeril is the best! item not reviewed by moderator and published
Wonderful recipe! Having just returned from Europe, this loaf was the closest thing to the bread we enjoyed so much in Italy. We used King Arthur bread flour and the 2 T. active dry yeast recommended in one of the other reviews. Our bread was done after approximately 25 minutes so be sure to check on it. Will use parchment paper since we rarely have cornmeal handy at home. Buon appetito! item not reviewed by moderator and published
Made it three times. This is my go to recipe. I am going to experiment on shapes for sandwiches. Thanks Emirl! item not reviewed by moderator and published
Super easy, very good. no issues, and I wouldn't change a thing. item not reviewed by moderator and published
Awesome is all I need to say. item not reviewed by moderator and published
My family loves this recipe for Italian Bread. It is so easy that my son started baking it at around 16 years old. I use 2 Tablespoons of active dry yeast. I live in Florida, so it is doubled in size at around 30 minutes and for the second rise after shaping into a loaf it takes about 15 minutes. Baking time, I found for my oven is 9 minutes of misting plus an additional 20 - 25 minutes. item not reviewed by moderator and published
So, I have tried to make bread before and it sorta worked. Even tried recipes that start with a biga that ferments for 24 hours… nah. Didn't turn out nearly as good as this. A few things I altered based on other commenters recommendations: I did not have cake yeast but used 1.5 packets of regular grocery store rapid rise yeast in the 2 cups of warm water. I added the evoo and sugar to the water/yeast mixture. Then used my KA mixer to combine the flour and salt. Added the yeast water and let the mixer work it until combined. Then I worked it by hand until it was a rubber ball. Let it rise, split it into two loaves, let it rise again (although it didn't "double" in size, it was sufficient). I didn't have a spray bottle but just used a pastry brush and did the 3 min at 475 degree thing twice then dropped the temp to 350. I think that my pizza stone was helpful too. Both loaves turned out as good as what I would buy in the bakery at Whole Foods. item not reviewed by moderator and published
According to a yeast convertion website, 3/4 oz of fresh yeast = 3.75 tsp active dry BUT 1/3 cup fresh yeast = 8 tsp active dry. Can anyone help clear this up for me? I'm new to baking bread so I used 2 packets of the active dry yeast - I can't find fresh anywhere! The bread turned out great! Almost as good as the loaves I get from my local bakery... Almost! I will definitely make this again. item not reviewed by moderator and published
i just made this bread today, cutting the dough in half making 2 loaves. Instead of spritzing the dough a few times while baking I added a shallow glass baking dish 3/4 full of water on level beneath the dough. Good thing I was keeping an eye on it while it was baking or it would have burned. The recipe calls for 45 minutes of baking time but it was a "pretzel color" dark brown within 24 minutes at an oven temperature of 425 degrees. It is a very tasty bread, with a nice crunchy crust on top and sides; The bottoms however could have been more toasted. Next time I will bake at a lower temperature to see if this will give an all around crusty look. Overall very pleased with the outcome. item not reviewed by moderator and published
Baked this last night. It was amazing! I followed the recipe, except for using 4 1/2 tsp. of dry yeast instead of cake yeast and I used unbleached all purpose flour, as that is what I had on hand. I made one giant loaf, baked it on the lowest rack in the oven on a preheated cast iron pizza pan, placed a small bowl of water on the bottom of the oven, and spritzed the oven 3 times throughout. I baked it for 40 minutes at 425. The outside was incredibly crusty and the inside perfectly chewy. This will be my go to recipe for a great crusty loaf. Thanks! item not reviewed by moderator and published
God Bless you. item not reviewed by moderator and published
Divide dough into two loaves. They will still be big! I baked the loaves for 30-35 minutes. Very good and easy to make. item not reviewed by moderator and published
What a sense of mastery I have! This is a real achievement in bread making. Thanx item not reviewed by moderator and published
This is a great loaf, but Emeril wasn't kidding when he said it made a big loaf. It's huge! I divide the dough in two and bake the smaller ones together. Also the tip from Crazyordy (below) is brilliant. It really works. item not reviewed by moderator and published
One tip I learned from an Italian chef is, instead of spraying water on it, place a glass, oven proof dish 3/4 full of water and place on the bottom rack. It browns the bread perfect. item not reviewed by moderator and published
very tasty. slightly salty. maybe because of my use of sea salt. but terrific bread for sure item not reviewed by moderator and published
OMG this is a great recipe. Came out perfect even though I have never had good results when making bread. Thx Emeril item not reviewed by moderator and published
TheJollyPlate digs this recipe. TJP has made it twice and both times it has been nothing short of spectacular! TJP substituted 1.5c wheat flour, combined with just 3.75c of unbleached bread flour; also subbed 2T rapid rise yeast - all other ingredients exactly as recipe states. The cook time was perfect at 35 minutes after the third spray. The first time TJP made this spectacular loaf, the recipe was followed in every way with the exception of the yeast, which was 2T active yeast. Bake time was 45 minutes after the third spray. TJP recommends this loaf sliced at about 1/3-1/2 inches as a top notch bread for sandwiches to go in the lunch boxes for even the pickiest of eaters. Also quite delish ripped off the loaf and dipped in EVO or with a simple spread of coconut oil. Mmmmmm..... TJP will be experimenting with different flours with this one for sure. item not reviewed by moderator and published
Hi everyone! I just want to let you know I made ONE tiny adjustment to the recipe when I realized I had no BREAD FLOUR or other high gluten flour for a good dense supermarket style Italian bread. I used all-purpose flour BUT substituted one cup of warm water with one cup of WARM BEER. Yes, that&amp;#39;s right--BEER! The protein in the beer basically did the same trick as the gluten would have in the bread flour. If you have a wheat beer, all the better! Ciao down! item not reviewed by moderator and published
The bread was great! I think the 1/3 cup of cake yeast is incorrect. I looked up a conversion chart on the yeast and used 2 1/4 tsp of active dry yeast instead. I&amp;#39;m pretty sure it is not 1/3 cup of cake yeast but more likely to be 1/3 package of the 1.75 ounce. item not reviewed by moderator and published
This is such a great, basic recipe. I used 2 tablespoons of active dry yeast in place of the cake yeast and used all-purpose flour instead of bread flour. I incorporated Italian seasoning during the mixing stage and sprinkled more on after the egg wash. I also sprinkled grated parmesan over the top and it was divine. I followed other reviewers in lowering the temp to 350 after the final water spray. It took less than 40 minutes in the oven. Really delicious with herbed garlic butter. Will absolutely make again. item not reviewed by moderator and published
I have made several dozen of these. The bread always turns out beautifully. I note that 2 pkgs of instant dry yeast is perfect. I also up the salt 3/4 tsp. When I divide it into two loaves, and I do now nearly always, I find the baking time is closer to 30 ish minutes. I use a pizza pan that comes with holes in the bottom. I second proof and bake on a piece of parchement as another reviewer has already noted. I reduce the heat after the first 20 minutes to 375. Hope that helps. Bake on! item not reviewed by moderator and published
For those who want to know where to buy cake yeast. I found it at Giant supermarket in the egg/cheese section. It is a 2-oz cube. item not reviewed by moderator and published
Have made this recipe several times and this is absolutely the easiest and best Italian bread recipe I have ever made. I used 6 tsp of active dry yeast because I didn't have cake yeast. My husband found me a wonderful stone that barely fits inside my oven and I don't have a peel but I used a long piece of parchment paper sprinkled with corn meal when doing the final proof. I then put the bread still on the parchment paper onto the stone to bake it. Baked it for 15 minutes then loosely covered it with foil and baked it an additional 15 minutes because I prefer it a bit lighter in color.Makes the best sandwiches, toast and French toast minus the sesame seeds. Happy eating everyone! item not reviewed by moderator and published
This recipe is the best, and is really hard to mess up. I divided it into two loaves after the first rise, and each loaf was perfect to give away, and one of the smaller can be eaten in a day at our place. I use 2 Tbsp. of active dry yeast, and it turns out perfect. Now if I can just leave the room when my mixer is working on the dough... it dances across the counter top. I consider this one of the funnies of making this bread.: item not reviewed by moderator and published
I've been looking for a basic Italian bread recipe and this one fits the bill! It was easy to make and was delicious! I'll definitely be keeping this recipe as one of my standards. item not reviewed by moderator and published
Baking bread may seem daunting if you have not tried it. It is in truth easy and more basic than you think. Its not hard at all. Most of the time involved is inactive so you can be doing almost anything else. Staring at bread does no make it rise faster. The best parts are the smell (which is amazing,also your family will be so impressed. I made this bread the other night and made garlic bread. Huge hit. The rest of the bread made great sand. Good luck. Try this you will be able to do it. item not reviewed by moderator and published
I made this today and it was great. I did not have sesame seeds so I brushed with egg white and grated some parmagiano regiano on it - I also baked at 400 for 40 minutes as suggested by some other people. I paired it with Alex G.'s Homemade butter recipe - It was very easy and I will make this again. item not reviewed by moderator and published
This recipe was great! the one downfall is that the loaf was HUGE. My only regret was not scaling down the recipe item not reviewed by moderator and published
I just ,made my dough but need to know if I can use a heavy duty cookie sheet or regular bread pans? item not reviewed by moderator and published
I use this recipe as my "go-to" for Italian bread; my family is from Puglia, and I know they're proud of me for being able to bake as they do. I've found that dough making has a lot to do with touch. The first time I made this recipe, against my instincts, I used exact (or at least I thought they were measurements and my first loaf was denser and drier than it should have been. This last loaf was probably my best. I added more water. The dough pulled away from my hand but was slightly sticky. I have found also that in every instance the cooking time is much less: 30 minutes tops. I can't find fresh yeast here in TN so I use the dry, converting it appropriately. This is a fantastic and easy way to make authentic Italian bread. Buon appetito! item not reviewed by moderator and published
made this bread for italian thanksgiving. fast, easy, tasted great. we made french toast with the leftover. yum. item not reviewed by moderator and published
I used one package of quick rise yeast and about 4 1/2 cups of bread flour. The bread was delicious! It looks so professional, too. I will make it again. item not reviewed by moderator and published
There must be a huge difference between cake yeast and dry yeast. Against my better judgement, I used 1/3 cup of dry yeast...........WOW did that bread rise, and rise fast!! It tastes awful though. I should have researched how to substitute one for the other. I'll try it again when I find the right quantity of dry yeast as I love how easy it is to make! item not reviewed by moderator and published
Truly impressed with this bread recipe! I have been searching for a great Italian bread recipe and this is it. Followed the ingredients exactly. This was the first time using fresh yeast (and I bake 99 percent of our breads. We found fresh yeast in King Soopers (aka Kroger. I used parchment paper to do it's second rise on a pizza peel, then transfered it with the parchment paper to the heated stone in the oven. Thank you, Emeril! item not reviewed by moderator and published
It disappeared really quickly. It is a hit with my guys. item not reviewed by moderator and published
Delish! I consider myself a pretty good cook. As for a baker..eh..not so much..actually I find cutting up cookies and putting them on a baking sheet hard to do. I burn things that go in the oven. I decided to step out of my comfort zone and bake bread to go with the homemade noodles and turkey meatballs. If I could have I would have sat down and ate the whole dang thing! Make it! I actually had roasted garlic and fresh rosemary that I threw in with the dough. 20 minutes before being done I brushed some olive oil on top and sprinkled some kosher salt. Yum!Yum!Yum! item not reviewed by moderator and published
This was my first attempt at baking bread and now I'm hooked. I followed the original recipe and the bread came out great. I baked the bread in my convection oven and the total baking time was closer to 26 minutes so keep an eye on the bread while baking. The second time I made the bread I played with the recipe a bit. I used 3 packets of rapid rising years beacuse I couldn't find any cake yeast. Second, I added 4 TBS of crushed rosemary leaves and 1 extra TBS of olive oil. And the fourth variation was using only have of the bread flour suggested and substituting the other half with a whole wheat flour. The whole wheat flour gave the loaf a more rustic look and taste and the extra olive oil and the rosemary flavors came through so no need to add a saucer of olive oil for dipping. I now use this recipe as my base and alter it as the mood hits. Matbe some Garlic and cheese on my next attempt! item not reviewed by moderator and published
I just love baking bread and have been looking for an italian bread recipe and this one knocked my socks off. Finally, I found "the one". The bread was soft on the inside and slightly crusty on the outside. Like previous reviewers, I divided it in half and made 2 loaves which were perfect sizes. I did not use cake yeast (because I don't buy it and chose to use 2 packets quick rise yeast instead and I was not disappointed. I would suggest to definitely use bread flour and not all-purpose due to composition differences in the flour which affect the rise of the bread. I will be using this recipe many more times for sure. item not reviewed by moderator and published
I made this for fun about a year ago, and it turned out really good. I'm making it again for Easter brunch item not reviewed by moderator and published
This bread is so simple and so fantastic. Very reminiscent of European bread. Everybody loved it! Made it as the recipe reads for my for my first time. Next time going to play with rosemary and other herbs. Thank you! item not reviewed by moderator and published
This recipe is so easy I can't believe I never used it before. I took another person advice and cut the dough into two good size loaves instead of one large and used quick yeast instead of cake becuse thats what I had on hand.I will deffinately make this again and again item not reviewed by moderator and published
Amazing! This is the second time I have made this recipe and it is so yummy! I live at altitude and the only change I made to the standard recipe was decreasing the temp to 350 after the third spray and I switched out kosher salt for sesame seeds. It tasted much better to me with the salt versus the seeds. I do not even buy bread anymore! item not reviewed by moderator and published
Great came out amazing! Instead of 1 3/4 oz. Cake Yeast just use 1/4 oz. works just the same. Active dry yeast works just the same as cake yeast for this recipe. item not reviewed by moderator and published
Great texture! My family loved it. item not reviewed by moderator and published
Great bread recipe. WOW, this makes a huge loaf!!! I also baked it at 350 after the third water spray. item not reviewed by moderator and published
Awesome, simple recipe. Delicious I make this several loaves at a time and freeze. I divide into two loaves for a family of three. perfect. item not reviewed by moderator and published
I have never made Italian bread before and this recipe was wonderful. My husband is a New Jersey Italian that loves his bread. It really was a good, easy, recipe! I split into 2 loaves - one with sesame and one with poppy. I settled on 2 packets of yeast. Used 100degree water. When the yeast was ready added the sugar and oil and mixed. Then I added all the flour and salt it called for. Let rise with a damp towel around the bread - no plastic wrap is necessary. (Be sure to let the yeast rise the whole time or it will rise in your stomach and you'll be sorry after you eat it! I continued on with the recipe but lowered the temperature to 350degrees and cooked for 35 minutes - turning the 2 stones 1/2 way through the baking. My caution is to make sure to cover entire loaf of bread with the egg whites and not just the top. My tops were nice and brown but the sides were light. The bread was wonderful. I made some basil dipping oil and it was fantastic. 2 thumbs up! item not reviewed by moderator and published
Amazing bread. Followed recipe pretty closely. Always do the first time. First loaf of bread whether French or Italian that is actually a HUGE loaf. Exactly what I was looking for. Hubby likes BIG sandwiches. All other recipes, and I've tried tons, makes a rather medium to semi-large French style baquette. This turned out roughly 1'6" in length and 6" wide and 6" hide. I pressed the dough out to 12" X 15" and it took off like a shot during rising. Also, I have a rather hot oven so I cooked at 350 degrees the whole time. Didn't spray with water or make the slashes. Just our preference. Brushed the cooked top with a little Olive Oil. Thanks so much. I was so tired of looking for a recipe that actually made a HUGE loaf. item not reviewed by moderator and published
Just made this bread. I haven't tasted it yet, but it looks amazing! It was really easy to make, although I have made bread before. Can't wait to eat some of this for dinner tonight! item not reviewed by moderator and published
Delicious, Used 2 pkg. fast acting yeast in 2 cups of 100 degree water for 5 min.. Turned heat down to 350 after 3rd. spraying. After 30 min. put aluminum foil to prevent it getting to dark. 10 min. later it was done. Will make it again. Better than the store bought. Thanks for the recipe and the other reviews. item not reviewed by moderator and published
My new "go to" Italian bread recipe. Absolutely delicious! Made a HUGE loaf, so I cut it in 1/2 before the 2nd rise, &amp; got 2 REALLY BIG loaves. If you don't have a stone, don't worry. I don't either, &amp; they baked just fine on a corn meal dusted jelly roll pan. I took the advice of some of the other reviewers, &amp; turned the heat down to 350 for 40 minutes after the 3rd water spritz. Crispy on the outside, &amp; soft, warm chewiness on the inside. Yum. item not reviewed by moderator and published
PERFECT! When baked with a convection oven set at 400* it cuts the baking time in half! Other than that and doubling the recipe and making it into 4 loaves instead of 2 (so family could eat some before taking it to dinner tonight.....I did not change a thing. item not reviewed by moderator and published
Great, I lived in New York for over 25 years and I have missed the best Italian bread ever....At least this keeps my cravings at bay...thanks for the recipe. item not reviewed by moderator and published
Made this recipe last night and it turned out awesome. Followed recipe exactly, did not change a thing. I don't know what was better the chicken marsala or the italian bread that went with it. It was a hit. Thanks for a fabulous recipe. item not reviewed by moderator and published
My modified version turned out very well. Not the artisan Italian bread I get occasionally at the store, but a great loaf nonetheless. After reading the reviews, I made the following changes: 1. 4-1/2 teaspoons yeast, or 2 packets 2. I reduced the temperature to 350 after the spraying was completed. After 40 minutes, I had a nice dark-brown loaf that thumped hollow, and it was indeed done. item not reviewed by moderator and published
I made this bread and it turned out great! I used two packages of instant yeast (following conversion chart on their web site) and followed all directions. I would, after reading reviews, reduce oven heat after spraying with water the third time. Mine was nice and crusty, just the way we like it, but I think a slower baking speed would be better. I plan to try again and split into smaller loaves so we are not tempted to eat it all at once. item not reviewed by moderator and published
However, after reviewing the recipe and considering the time to make it does’t warrant the time investment. One reason only. Emeril, or his writing staff mention "Cake Yeast" For tallentedmango's benefit, cake yeast is usually only sold to the food industry, bakeries, restaurants ect. It is usually sold in 1 pound blocks (same size as butter) and is in a soft moist cake form. I have NEVER been able to purchase cake yeast in a common market. Personally, I would (if I could)bake with cake yeast. I think you get a better result. If someone knows where to get it, please share. In either case there is NO conversion for the basic yeast you can buy on market.Too bad too, I usually love Emeril's recipes. item not reviewed by moderator and published
Thanks jim.priestly_4891583! I am making this bread again for a party today. I'll keep my ears open for cake yeast if it is superior. I'm a mom of 4 and I opt for Instayeast that I buy from my grain supplier. It keeps me baking bread each week since it doesn't take too long. But I would be up for trying cake yeast if I ever come across it. item not reviewed by moderator and published
Thanks for the tips in reviews... after reading several, I made this with many suggested changes and it turned out great..I have learned to always read the reviews on this website!! The reviews get 5 stars. item not reviewed by moderator and published
Halfed the recipe because I make fresh bread, rolls, etc... just about daily. Turned out great!! Served it with Spinach, Mushroom &amp; Chicken Alfredo Lasagna, OMG good!! item not reviewed by moderator and published
This is probably the worst bread recipe. First, there is too much yeast. Do not use 1/3 cup of yeast for such a small amount of flour. The professional bakers I know use only 14 oz of yeast for 50 pounds of flour in their Italian bread. So, the correct amount is one-fourth ounce to one half ounce. Second, be careful about the moist towel. It is better to put the bread into a ?turned off? oven with a tray of very hot water on the rack below it. This creates a proof-box in which the dough can rise. Third, for the second rising, put the dough back into the proof-box/oven where the humidity will be high, the temperature will be warmer, and drafts will be at a minimum. item not reviewed by moderator and published
I'm used to store bought I.B. This is my first time making my own...I think the receipe is great, the taste is great, with a really nice crust, however, the insoide was a bit dense compared to store bought. How do they get it nice and airy on the inside?? item not reviewed by moderator and published
I'm always a little intimidated by bread recipes as it always takes a couple tries for me to get a new recipe to work, but this recipe was awesome. I don't have a stand mixer, but I prefer to mix by hand any way. 1. I didn't have cake yeast nor have I ever used it before, so I used three packets of dry active yeast. Just mix it with the 2 cups of warm water and let it dissolve for the 5 minutes. 2. I used all purpose flour because I didn't have any specialty flour and there was no difference. 3. I didn't need the full recipe amount of flour. I whisked in/mixed the flour 1 cup at a time until each cup was fully incorporated. I found the perfect amount of flour to be 4 1/4 cups. Make sure to mix in the salt and oil half way through before the dough is completely formed. 4. I didn't have a spray bottle for misting of the loaf while it was in the oven so I just used my fingers to "toss" water on the loaf making sure to hit most of the top of the loaf. In the end it turned out fantastic and my whole family loved it. It is certainly a keeper for my favorite recipes! item not reviewed by moderator and published
THANK YOU EMERIL!!! Currently living here in Saudi Arabia and was desperate to find a bread recipe that would give me a great crust and be soft inside! This Italian Bread recipe was so quick and easy to prepare, and the baked result is FANTASTIC! The ingredients are simple so I'm not sure where the wonderful flavor comes from -- but I don't care -- this is definitely a bread recipe that I will use for my weekly bread making. Note: The loaf made as instructed is BIG -- I will make two smaller loaves next time. And instead of 1/3 cup yeast, I used approximately 1 tsp. per cup of flour (we can't get compressed or packaged yeast here) -- it turned out perfect! item not reviewed by moderator and published
I blended in 1 tablespoon of Italian Seasoning, 1 teaspoon of black pepper, 1/2 cup of your favorite cheese and 2 tablespoons of grated parmesan. I then divided the dough in half and made two rounds. item not reviewed by moderator and published
I purchased a rectangular pizza stone, made this bread and it was fabulous.... item not reviewed by moderator and published
1st: Just use One packet of regular dry yeast (Trust Me) 2nd: After yeast blooms add brown sugar &amp; Olive Oil to it-Mixes better that way-I dont have mixer--I kneed by hand for 10 mins 3rd Add salt to the flour (put in 4 teaspoons of italian seasoning if u want to the flour) I use 5 cups-(thats enough) 4th: When u punch it down-Flaten it into a rectangle(long ways straight out from u. Not left to right wide. Then just roll it up. Pinch seam and place seam on bottom 3rd: Do the 475 degree oven temp and water spray as listed 4th: After 3rd spray--put oven to 350 degrees bake for 45 mins. Spin it once half way through otherwise back wall of oven crisps one side too much. If you dont reduce temp the crust will burn before inside is done &amp; u have to take it out too early item not reviewed by moderator and published
Hello, I'm a bread newbie, and I don't know exactly how to roll up the dough as described in the recipe. It states 'flatten dough, roll tightly and seal each seam' and that the result will be an oval. When you flatten the dough, is the starting shape supposed to be a square, and how/when do you 'seal'? I can understand rolling the dough like it were a cake roll but haven't myself seen or done different types of rolling up bread dough and 'sealing' the seams. thanks, charles item not reviewed by moderator and published
This has the makings of good italian bread. I like the easy recipe compared to another web site. The girl that just got an electric mixer could do this by hand. I saw it called for one so I moved forward and mixed it by hand. No problem,. Don't get caught up on the electic gaggits and you'll do fine. My bread is cooking now so I'll let you know the results. It does smell good. PS you do need Philly water !! item not reviewed by moderator and published
This is the second loaf of bread I've made since obtaining a stand mixer and I was really excited to make it. I thought my stand mixer was going to die during the inital mixing period, but it pulled through like a champ and the bread turned out great. I wasn't expecting such a huge loaf (1.5'x6"x6"), but it was so good. The crust was kind of thick, but crunchy in a good way and the inside was soft, just the way I like it. It went perfect with my Spinach and Artichoke dip and I toasted some slices the next night for garlic bread. This is now my favorite bread recipe. item not reviewed by moderator and published
I've made this recipe twice, and both times it was over-baked. The third time, I reduced the oven to 400, and reduced the baking time to 40 minutes. PERFECT!!! item not reviewed by moderator and published
I was looking for cake yeast and all i found was the dry east and the bread machine yeast. Can anyone help me? Thank you. item not reviewed by moderator and published
Yeast Crisis, try this Red Star Yeast link might help. http://www.redstaryeast.com/lessons/yeast_conversion_table/ item not reviewed by moderator and published
I Have tried many italian bread recipes in the pass, made this last night and it was great. the inner texture was just like it came from the bakery. The crispness was perfect. I did change the last step in the recipe. I used parment paper to let it rise on a second time for 30 min. and then i transferred the dough and parmoent to the stone it was easlier to handle. this bread is outstanding. My husband could not beleived i baked it. item not reviewed by moderator and published
I can't find cake yeast, so how much active yeast should I use for this recipe? item not reviewed by moderator and published
I made this recipe with the intention of making hoagie rolls for meatball subs. And this is perfect. I didnt cook for a full 45 minutes, since the loaves were smaller. The rolls came out so good, we ate a whole one before Dinner. item not reviewed by moderator and published
I made this recipe today &amp; the bread turned out wonderfully! Probably the best homemade Italian bread I've ever made. I split the dough to make one loaf of bread &amp; use the other half for Stromboli. Both were delicious! I will definitely make this again. Mine only took 30 minutes, but that could be because the loaves were smaller. Next time I think I'll mix some Italian seasoning in to make a seasoned loaf. item not reviewed by moderator and published
First to Lori inBurke, Va., - I think it was too doughy because either your oven was not hot enough or you didn't bake it long enough - try agin - maybe make it into two loaves. My gourmet group loved this and members said it also makes great toast and French toast. AMN item not reviewed by moderator and published
I revised this recipe slightly and it still came out better than I thought it would. I didn't have cake yeast so I compensated - I used 4 1/2 tsps. active dry yeast and put iit into a 4 cup pyrex with warm water to bloom. I then put it into my KA and added regular AP flour instead of bread flour (which I didn't have at the time). I let it rise on the back of my stove with the oven on 250 so the heat of the oven came out the back of my stove. It rose just fine in about 45 min to an hour. I didn't spray it I just coated the dough with the olive oil I had put in the bowl. I didn't add the sesame seeds either. I cut the dough and made it into several rolls and two long italian breads. I also made a braided bread and a regular size Italian bread the first time I made this. I brushed it with the egg white and water mixture. I brushed it after three minutes with the same egg mixture since I didn't have a spray bottle. It came out perfect. I have made this twice and came out consistently perfect both times. I also lowered the temp to 400 degrees. My family loves it! My husband wants me to add cheese next time. He will also buy some dipping oil for this perfect Italian bread!! I'll let you know how it comes out with the cheese. Try this recipe. item not reviewed by moderator and published
I am such a non-baker but have always tried unsuccessfully to bake an Italian loaf that I just had to try again with this recipe. I did not have the yeast cake so I used 1/3 cup of the dry yeast. You would have thought I would have a mess on my hands but the yeast (though kept in the frig) was expired by a couple of months. Anyway, this bread is FANTASTIC!!! My husband who is a bread snob from Italy could not believe how fantastic it was. It was so easy too so apparently you don't have to be exact on how much yeast you use! LOL item not reviewed by moderator and published
This was my first bread, outside of the bread machine. So it must be me. I read the reviews and thought I couldn't miss. What went wrong? The bread was way to doughy on the inside. The outside was hard and crusty, didn't mind that, but the inside was not like bread, it was like uncoooked dough. I used bread flour and a packet of dry yeast like some of the other reviewers. Where did I go wrong? item not reviewed by moderator and published
Made this bread today with my bread machine doing all the mixing and first rising. Came out WONDERFUL! item not reviewed by moderator and published
Very VERY crusty - I might only spritz once or twice next time to get more 'chew' and less crusty outside. I thought it was a tad salty too. Otherwise, great flour/water ratios. I substituted dry yeast because I did not have cake yeast, and used 1 Tablespoon, which was just right. item not reviewed by moderator and published
I've made this about 5 times now and it consistently comes out great. item not reviewed by moderator and published
I've only been baking about a year, but I've never seen instructions for the oven to be that hot! Is this a typo? I mean the 425. I tried it, and I had to yank the bread out 15 minutes early. It was already done and had a rather dark crusty crust. item not reviewed by moderator and published
I found this recipe to be very easy, especially with a mixer and dough hook. The texture of the bread is excellent, it is crusty and truly reminds of the the italian bread my family used to get on Arthur Avenue. item not reviewed by moderator and published
Making bread is one of life's little mysteries to me, it just never turns out. However, this recipe has proved me wrong. This bread has great flavor and the perfect denseness of an artisian loaf from a specialty store. An added bonus was that it was so easy to make. My 3 year old daughter helped me do everything, including eating the entire loaf. I only needed to bake for 35 minutes and made two loaves instead of one big loaf. This recipe is a definite keeper. I'll be making a lot of this in the future. THANKS! item not reviewed by moderator and published
I will never buy Italian bread again. This recipe is not only easy but it's a big winner at all my dinners. I actually had people who want to pay me to make it for them. Thanks, Debbie Watertown, CT item not reviewed by moderator and published
my family loved this bread,not hard to make.the texture was great,the flavor is old world. item not reviewed by moderator and published
We had an Italian meal for our Christmas celebration and my wife and I were responsible for the bread, EVOO, etc. I surprised everyone by baking this bread. It was much more dense than the backup loaves I had bought, and had a wonderful flavor. The crust was too hard for some but perfect for me. I thought the recipe was fairly easy. I'll be baking it again. item not reviewed by moderator and published
This was my first time making bread. I used packet yeast as someone suggested. I bloomed the yeast w/water and no sugar as recipe stated; nothing seemed to be happening, but I followed the directions blindly b/c I had no experience in breadmaking to draw upon. The flour/water ratio made a very dry dough, I added water, but too much, and had to add more flour..with all these diversions from the original recipe, I felt I had a disaster on my hands and the squirrels would be eating well that night. I didn't even have a mister to spray the bread with. To my utter delight and that of my family, it came out looking and tasting like I knew what I was doing. This large loaf of bread was crunchy outside and moist inside and looked impressive, like I bought it from the bakery. I will braid this, make a large round loaf, etc.. Show no fear, make this bread. If it worked for me, it has to be a simple bread for anyone! item not reviewed by moderator and published
Made this bread MANY times. It even inspired me to buy a larger Kitchen Aid mixer. It uses alot of yeast however. item not reviewed by moderator and published
awsome and way easy item not reviewed by moderator and published
The recipe calls for the salt and oil to be added after the flour, water, yeast, and sugar have mixed together. At that point, the oil and salt do not mix in very well, and you end up with dough ball that very oil on the surface. Also, the recipe calls for 1/3 cup of yeast, but the resulting bread was very dense. I think you could get similar results with a lot less yeast. item not reviewed by moderator and published
So easy and so tasty. item not reviewed by moderator and published
fantastic! item not reviewed by moderator and published
I think you were suppose to reduce the temp item not reviewed by moderator and published
third person cookoo item not reviewed by moderator and published
I agree. I think the cake yeast was way too much. i will cut back the next time. looks fabulous though item not reviewed by moderator and published
Thanks for that. It was the exact reason I was checking reviews since I have never made any bread that required that much yeast and was concerned I would have a blow out in the oven item not reviewed by moderator and published
yes and it is about $2 not the .20 cents as one person mentioned item not reviewed by moderator and published

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