Description
This classic Italian bread recipe yields a crusty, golden loaf with a soft and airy interior, perfect for sandwiches or as a side for soups and pasta. Made from simple pantry staples, the dough requires a little time to rise and develop its flavor, resulting in a homemade bread that’s both delicious and satisfying.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
Wet Ingredients
- 1 1/2 cups warm water (110°F / 45°C)
- 1 tablespoon olive oil
For Dusting
- 1 tablespoon cornmeal
Instructions
- Activate yeast: In a small bowl, dissolve the sugar and active dry yeast in warm water (110°F / 45°C). Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dough: In a large bowl, combine the all-purpose flour and salt. Add in the yeast mixture and olive oil, stirring until the dough begins to form.
- Knead dough: Turn the dough onto a floured surface and knead it for 8 to 10 minutes until it is smooth and elastic, ensuring proper gluten development.
- First rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for 1 to 2 hours, or until it has doubled in size.
- Preheat oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the bread.
- Shape loaf: Punch down the risen dough to release air, shape it into a loaf, and place it on a baking sheet dusted with cornmeal to prevent sticking and add texture.
- Second rise: Let the dough rise again for 30 minutes on the baking sheet to achieve a light texture. Before baking, slash the top of the loaf with a sharp knife to allow steam to escape and encourage a beautiful crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing, which helps set the crumb texture.
Notes
- Ensure water temperature is not too hot to avoid killing the yeast.
- Kneading the dough properly is essential for good texture and gluten development.
- Allowing the dough to rise fully will yield a light and airy bread.
- Slashing the loaf before baking helps control the expansion and creates an attractive crust.
- Cool the bread completely before slicing to prevent a gummy texture inside.
- Cornmeal dusting on the baking sheet prevents sticking and adds a slight crunch to the bread’s bottom crust.
