This delightful recipe for Italian bread yields a wonderfully soft white loaf that can be shaped into various sizes. This gives the basic dough multiple purposes in meal preparation. When the dough is prepared in two large Italian loaves, they’re perfect for slicing for making luscious French toast, savory garlic toast, or crispy bruschetta. Alternatively, if you choose to divide the dough into four smaller loaves, you’ll have the perfect size for four delicious sub sandwiches. Those who crave the perfect hoagie can opt for six equal portions, resulting in six delightful hoagie rolls.
In our household, this Italian bread has earned a special place at the table. It is lovingly prepared by “Little Bean,” with a bit of guidance from me. It’s heartwarming to witness her delicate hands skillfully shaping the dough and helping in the baking process. Everyone truly has a role in this kitchen.
This Italian bread is made for many meals in our home. It is our go-to for French Toast, hoagie and sub sandwiches, crispy garlic toast, and Homemade Croutons.
Egg Wash
Egg wash is a brushing of beaten egg over the top of a baked good prior to baking. The purpose of using egg wash, especially in this Italian bread, is to give the outside of the bread a golden brown, shiny crust. It also softens the texture of the crust. I have baked this bread without egg wash but results in the outside texture being bit dryer. Also, without egg wash, the crust the did not have the beautiful shine.
There are several ways to make an egg wash. This informative article by Food and Wine describes the various techniques and outcomes with each. What Is An Egg Wash and Why Should You Use It? Often times, I find it easiest and less wasteful to do a whole egg beaten or a whole egg with a splash of water.
Italian Bread Preparation and Storage
This recipe for Italian bread is quick and easy to prepare, it takes 90 minutes from start to finish. It has just a few simple ingredients. The long loaves can be baked directly on a sheet pan, so there’s no need for special bread pans or dutch ovens.
For storage, the bread can be kept at room temperature in a plastic bread bag for up to five days. Alternatively, it can be frozen for up to three months, which is particularly convenient. One of the nice things about making two large loaves is that one can be used immediately and the other can be frozen for a night when there is less time to prepare a meal.
Italian Bread
Equipment
- large stand mixer
- 1-2 Sheet pans
- parchment paper
- Sharp knife
- Pastry brush
Ingredients
- 1½ tbsp Instant yeast
- 3 tbsp Sugar
- 2½ cups Warm water
- 1 tbsp Sea salt
- 1/2 cup Olive oil
- 5½ cups Bread flour
- 1 Egg (for the egg wash prior to baking)
Instructions
- In the bowl of a stand mixer, combine yeast, sugar, and water. Allow to rest for a few minutes until the yeast blooms. It will be slightly foamy.
- Add bread flour, sea salt, and olive oil to the bowl.
- Using the dough hook on the stand mixer, knead the dough for about 5 minutes or until there is no longer flour on the sides of the bowl and a sticky dough ball is formed.
- Cover the bowl with a tea towel and allow to rise for 30 minutes.
- After the dough has risen for 30 minutes, punch down the dough and form a tight ball. Flour a work surface and divide the dough into 2, 4, or 6 equal pieces. Two dough balls will make 2 large Italian bread loaves, four dough balls will make 4 large sub rolls, six dough balls will make 6 hoagie rolls.
- Spread the dough balls into a rectangular shape and roll long ways, pinching the sides and end to remove the crease at the end of the dough.
- Gently lay the rolled doughs onto a parchment paper lined baking sheet and cover with a tea towel. Two loaves fit on one sheet pan, 4 sub rolls and 6 hoagies fit on 2 large sheet pans. Allow the bread loaves or rolls to rise for an additional 30 minutes.
- Preheat the oven to 375℉.
- Just prior to baking, slice 4-6 slits on the top of the bread with a very sharp knife.
- Whisk the egg in a small bowl.
- Using a pastry brush, gently brush the entire loaves/ rolls with the egg wash.
- Bake for 20-25 minutes or until the internal temperature is above 190℉. Hoagie rolls will bake faster than the loaf bread.
- When the bread is golden brown and finished baking, remove the sheet pans from the oven and allow the bread to rest on a cooling rack for at least 30 minutes before slicing. This can be stored in a plastic bag on the counter for up to 5 days or frozen for up to 3 months.
Nutrition
