Mom’s Italian Bread
Total TimePrep: 30 min. + rising Bake: 20 min. + cooling
Makes2 loaves (12 slices each)
- 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
- 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.
- 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.
- 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.
- Meanwhile, preheat oven to 400°. With a sharp knife, make four shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts1 slice: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 197mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
Jun 15, 2018
A frequent request when we invite friends for dinner. Makes GREAT toast, too!
Apr 14, 2018
I had to bake for an hour and 15 minutes to get a good crust. No flavor in this bread.
Feb 28, 2018
I've added Parmesan cheese and garlic powder to this to make it a great addition to spaghetti night. It stays nicely moist as well.
Dec 25, 2017
I've made this recipe several times, it's my favorite!!! Delicious every single time. Thank you for sharing it.
Oct 24, 2017
This bread turned out perfect for me. It's a simple Italian bread with a salty flavor and a chewy crust. I followed the directions exactly as written and made sure to add only as much flour as needed (which turned out to be 5 cups). It's better to start with a dough that is slightly sticky and knead in more flour if needed. There are so many factors that can make your bread fail - old yeast, water too hot, too much kneading, not enough kneading, over proofing, under proofing, and the list goes on. Believe me, I've had many bread failures over the years but I realize that it doesn't necessarily mean the recipe is the problem. I will definitely keep this one in my recipe file.
Jul 17, 2017
I gave it 5* because it is quick and easy to make. I have one negative that I noticed when I switched to regular salt instead of the real salt I had been using, (only because I ran out). The bread tasted extremely salty. Has anyone else noticed this? It makes great toast and my friends love when I bake it for them. I just cannot get over that salty taste. If I drop the amount of salt in the recipe, will that make a difference?
Jul 17, 2017
Quick easy bread
Mar 16, 2017
I made this bread exactly as listed. Oh my. Perfection isn't even a big enough word for how excited my family was over this loaf! And the toast! THE TOAST! It was crispy and perfect! Made this dough two more times in succession and will be making it again later tonight due to family demand!
Feb 12, 2017
I wrote a review earlier today. I baked it for the designated amount and decided it is nothing like the picture. It's very heavy, dense and bland, I won't be making it again.
Feb 11, 2017
First time making it, I tend to take bread out too early. I should have let it bake another 5 minutes. Thought that orange butter would be great on it. It was easy enough but still bland.
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