Mom's Italian Bread Recipe
Mom's Italian Bread Recipe photo by Taste of Home

Mom's Italian Bread Recipe

Publisher Photo
“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.”—Elsie Laurenzo Palmer, Saratoga Springs, NY
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 5-1/2 cups all-purpose flour

Nutritional Facts

1 slice equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across top of each loaf.
  4. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Originally published as Mom's Italian Bread in Taste of Home December/January 2010, p73

Nutritional Facts

1 slice equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Reviews for Mom's Italian Bread

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 24, 2013

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.

MY REVIEW
Reviewed Dec. 3, 2012

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!

MY REVIEW
Reviewed Dec. 21, 2011

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

MY REVIEW
Reviewed Feb. 21, 2011

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

MY REVIEW
Reviewed Feb. 21, 2011

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

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