Mom's Italian Bread Recipe

Reviewed on May. 24, 2013 by catlovesbooks

This is a fantastic recipe. I don't like to knead dough, so I use a breadmaker to make dough and then resume the directions when I form the loaves. It turns out great, except I do have to paint the loaves so that they brown in the oven.

Reviewed on Dec. 03, 2012 by Fantastical Sharing

I have had such trouble with bread recipes and finding one that was just right. I am done searching. This is the best bread I've ever made and it was so simple. My husband agreed that it was the best I've made to date. It wasn't too dense or too airy. It stayed soft. It had a nice crust. It tasted absolutely incredible and my house smelled amazing!

Reviewed on Dec. 21, 2011 by ferndale52

easy to make, texture is substantial, but flavor is lacking

Reviewed on Feb. 21, 2011 by gozsgirl

worked out great (adding the sugar to the yeast & water first)...great with garlic butter!

Reviewed on Feb. 21, 2011 by gozsgirl

I haven't tried the recipe yet, but I do know that yeast requires sugar, so I will try it today by putting the sugar in the water with the yeast...we'll see what happens

Reviewed on Feb. 07, 2011 by welchjc43

great results and loved the bread! I used instant yeast that does not require proofing, just mix with dry ingredients. Other than that, followed the recipe exactly as given. I have made it 3 times; perfect every time.

Reviewed on Feb. 05, 2011 by dmoehring

This is a really good basic bread recipe. I don't use all 5 1/2 cups of flour since it's so dry here. The more flour used, the more dense and heavy the bread comes out. I usually start with adding the sugar and salt with the yeast, then let it sit for about 5 min until it foams, making sure the temp of the mixture doesn't fall below 110 degrees. Then I put in 3 cups flour with the yeast mixture until its worked in. Add more flour until it forms a sticky dough ball that pulls away from the sides of the bowl. Its usually a little less than 4 cups for me. If your dough ball get too flaky add more water. Hope this helps those who are struggling with this recipe.

Reviewed on Jan. 18, 2011 by qwm

Wow! Such mixed results. I am wondering if ALL of the instructions are being followed, i.e. kind of yeast, water temp, amounts of ingredients, etc. Remember the old saying, "If it ain't broke . . ."

Reviewed on Jan. 16, 2011 by dandiwolff

I wanted to make the dough in a bread machine so I took the advice of "lyonflying" and adjusted the amount of the ingredients to those suggested. DO NOT DO THIS! Too much water for the amount of flour. I ended up with a big soupy mess and had to throw it away. I will try this recipe as it is written and then decide.

Reviewed on Jan. 16, 2011 by tinaguerr

I tried this recipe twice. Both times it was a disaster. The dough doesn't rise very well, it is as heavy as a bowling ball, it didn't brown in the oven without an egg wash, and the inside is doughy. I carefully did each step of the recipe.. either something is missing or something is wrong with it all together. I've made italian bread before, made braided bread, made easter bread and never once had this problem and it isn't the yeast I went out and bought brand new today.. will never make it again.

Reviewed on Jan. 16, 2011 by wingsnutoo

This was an easy, able to make after work, treat for supper. I followed the recipe and wonderful results. Tastes great, slices well, and family loves it, they ate both loaves within 15 minutes. I have to make 2 batches now.

Reviewed on Jan. 14, 2011 by lyonflying

For those having problems with this recipe, try: 1½ cups water, 2 tsp. sugar, 1½ tsp. salt, 3 cups flour and 2 tsp. yeast in your bread machine on the dough cycle. This is very close in texture and taste to Italian Bread.

Reviewed on Jan. 14, 2011 by BLOG

mine turned out like the other person's did, it never browned and it did not really rise well either, It was awful, i have a bread and roll recipe and it always turns out great.

put an egg in 1 1/2 cups of warm water,add to the bread machine , then put 1/4 c. oil, 1/2 c sugar, 1/2 t, salt, 4 1/4 cups of bread flour and 2 packages of yeast, set it on the dough cycle, after it stops ,form small rolls and let them rise until doubled in size or 1 hour. preheat oven to 400 degrees, bake for 10 min. delicious,

Reviewed on Jan. 14, 2011 by Callianne

Does anyone know if this can be modified for a bread-maker using the dough setting? I like to use Quick-Rise yeast, as I generally get better results with it. Any advice, please?

Reviewed on Jan. 14, 2011 by meaghs

This recipe was excellent. I did use an egg wash and it turned out a beautiful golden brown. This recipe is very forgiving - I accidently doubled the yeast and accidently forgot to add any salt at all and it was still fine!!! Big hit - thanks :))

Reviewed on Jan. 14, 2011 by GraminMaine

I would like to make this but my husband is on a 2000mg sodium diet, which is less than 1 tsp a DAY. How little salt can I use and still come out OK.

Reviewed on Jan. 14, 2011 by mdmunster

This bread is awesome. My grandmother always made this bread and now that she is gone, the grandkids (me and my brother) make it. I love it toasted too!

Reviewed on Jan. 14, 2011 by R Franklin

Excellent and easy. One small suggstion-instead of adding the sugar with the flour, add it to the yeast and water. This is probably the reason why crankysad's didn't work as the yeast in water that warm needs a bit of 'food', which is what the sugar is to the yeast. This recipe can also be made by mixing all the dry ingredients in a mixing bowl (should double the sugar to 2tsp) and pouring the warm liquid into the center and mixing with a paddle until a ball forms, and then use a dough hook and/or knead. Very tasty and simple so it goes very well with the olive oil dip.

Reviewed on Jan. 14, 2011 by maryjjones

WONDERFUL!!!!!!!!!!!!!!!

Reviewed on Dec. 11, 2010 by dianegaj

it was okay

Reviewed on Oct. 28, 2010 by crankysad

From reading the reviews I must have done something wrong. I made half a batch using my breadmakers dough setting and my french bread curved rack/pan. I cooked it 5-10 minutes longer than it suggested and it never got golden, it stayed pale and white and the inside was gray and doughy. I have successfully made some nice bread in the past and was disappointed with this receipe but seeing the review maybe I did something wrong. I might try again, I just hate using so much flour on a receipe I might not like.

Reviewed on Sep. 18, 2010 by Laura.Farnell

I love how this recipe has so few ingredients and yet tastes so great! I brushed the outside with butter just after baking and added 1 T. of butter to the ingredients to help prevent it from drying out as quickly and it did not affect the texture.

Reviewed on May. 04, 2010 by Sprowl

I've been baking bread for at least 35 years.

This is one of my favorites. It makes the best toast ever. I have no desire to put anything on it except butter. If you are a beginner, start with this one--it's easy.

Reviewed on Apr. 20, 2010 by aug2295

This bread comes out perfect. This recipe makes a lot! Prepare for a crowd with this.

Reviewed on Feb. 24, 2010 by debmansur

This bread is wonderful! I bake at least 2 times a week because my husband can't get enough of it.

Debbie Mansur

Reviewed on Feb. 23, 2010 by Dave_A

I've made these several times! I did add egg wash to the top and sides! Beautiful and Tasty

Reviewed on Feb. 20, 2010 by traceyh

This bread is SO good. It's super easy to make and a hit with the whole family. My husband says it is by far one of his favorites!

Reviewed on Jan. 19, 2010 by janrjbsm91@aol.com

Was looking for a new bread recipe to go with dinner. It is delicious, would make again and again and again.

Reviewed on Jan. 08, 2010 by debmansur

Thought I would try this - my husband loves it and now I make 4 loaves a week also! Made it for Christmas dinner and had to send a loaf home with my stepdaughter who couldn't get enough of it! Thanks for such a wonderful recipe!

Debbie Mansur, Mpls.

Reviewed on Dec. 30, 2009 by GwenAnderson

Already made this twice in two weeks. Will be making it again tomorrow. Makes great toast in the morning too! Also easy to prepare.

Reviewed on Dec. 21, 2009 by KScales

The recipe comments were incorrectly printed here. They should read, “I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too.” We apologize for the error and it will be corrected soon.

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