Italian Sandwich Bread Recipe
This Italian Sandwich Bread recipe yields a soft, flavorful bread perfect for sandwiches or serving alongside your favorite Italian dishes. Made with simple ingredients like all-purpose flour, active dry yeast, olive oil, and salt, this bread involves a traditional yeast activation and rising process, resulting in a golden, crusty exterior and tender, chewy crumb inside.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 large loaf or 2 smaller loaves (about 8-10 sandwich servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Dough
- 4 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1½ cups warm water (110°F/43°C)
- 2 tbsp olive oil
- 2 tsp salt
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt ensuring they are evenly combined.
- Form the Dough: Pour the frothy yeast mixture and olive oil into the flour mixture. Stir with a spoon or spatula until a shaggy dough forms that starts to come together.
- Knead the Dough: Transfer the dough onto a floured surface. Knead it for 8 to 10 minutes until it becomes smooth and elastic, which helps develop the gluten for a good texture.
- First Rise: Lightly oil a large bowl and place the kneaded dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for about 1 hour, or until it has doubled in size.
- Shape the Bread: Punch down the risen dough gently to release air. Shape it into one or more loaves or rolls and place them on parchment-lined baking sheets lined for easy release.
- Second Rise: Allow the shaped dough to rise again for 30 minutes at room temperature so it becomes puffy and airy before baking.
- Bake: Preheat your oven to 375°F (190°C). Bake the bread for 25 to 30 minutes or until the crust is golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and let it cool on a wire rack before slicing and using for sandwiches or serving.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- For a crispier crust, place a pan of water in the oven while baking to create steam.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- The dough can be made in advance and refrigerated overnight for deeper flavor.
- Store leftover bread in an airtight container to maintain freshness.
Keywords: Italian bread, sandwich bread, yeast bread, homemade bread, baking bread
Find it online: https://cookwithruby.com/italian-sandwich-bread-recipe/
