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Crusty Homemade Italian Bread

Crusty Homemade Italian Bread

A crusty Italian loaf with a soft chewy crumb, baked with steam from a tray of hot water.
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Prep Time 1 hour 50 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine Italian
Servings 12 slices
Calories 162 kcal

Equipment

  • Large mixing bowl
  • Baking sheet
  • Sharp knife
  • Oven safe tray for hot water

Ingredients
  

Main Ingredients

  • 4 cup all purpose flour
  • 1 cup warm water plus 1/2 cup more, warm to the touch
  • 2 tsp salt
  • 2 tsp active dry yeast plus 1/4 tsp more, one packet
  • 1 tbsp olive oil
  • 1 tsp granulated sugar to wake the yeast

Instructions
 

Cooking

  • Proof. Stir the warm water, yeast, and sugar and rest until foamy.
  • Knead. Mix with the flour, salt, and oil and knead until smooth. Let it double, about 1 hour.
  • Shape and rise. Shape into a log and rise 30 minutes more.
  • Bake. Slash the top and bake 30 minutes at 450 degrees F with a tray of hot water below until golden, then cool before slicing.

Notes

Substitutions: Use bread flour for a chewier crumb.
Tips: The steam tray makes the crust, so keep it in the oven the whole bake.
Storage: Keep in a paper bag for 2 days or freeze up to 3 months.
Keyword Active Dry Yeast, All Purpose Flour, Crusty Homemade Italian Bread, Olive Oil, Warm Water