Description
This Crusty Italian Bread recipe yields a golden, crispy crust with a soft, airy interior. Made with simple ingredients like bread flour, warm water, yeast, and a touch of butter and sugar, this bread is perfect for sandwiches, dipping in olive oil, or serving alongside your favorite Italian dishes. The egg white wash adds a beautiful shine to the crust, while the slow rising process develops deep flavor.
Ingredients
Scale
Dough Ingredients
- 650 grams bread flour (approximately 5 1/4 cups)
- 1 3/4 cups warm water (100-110°F)
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 tablespoon butter, room temperature
- 2 teaspoons salt
Finishing Ingredients
- 1 egg white
- 1 tablespoon chilled water
- 1 tablespoon extra virgin olive oil
Instructions
- Activate the yeast: In a small bowl, combine the warm water (100-110°F), granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the dough: In a large mixing bowl, combine the bread flour and salt. Add the softened butter. Pour in the yeast mixture and use a wooden spoon or your hands to mix until the dough comes together.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour but avoid adding too much to keep the bread light.
- First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning once so all sides are coated with oil. Cover the bowl with a clean damp cloth or plastic wrap and let it rise in a warm draft-free place for 1 to 1 1/2 hours, or until doubled in size.
- Shape the loaf: After the dough has doubled, punch it down gently to release air. Transfer it to a floured surface and shape it into a loaf or oval shape as desired.
- Second rise: Place the shaped dough on a baking sheet lined with parchment paper or a lightly floured peel if using a baking stone. Cover loosely and let it rise again for 30-45 minutes until puffy.
- Preheat the oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). If using a baking stone, place it in the oven to preheat as well.
- Prepare the egg wash: In a small bowl, whisk together the egg white and chilled water until slightly frothy. Brush this gently over the surface of the loaf to give it a glossy finish during baking.
- Add olive oil: Drizzle the tablespoon of extra virgin olive oil lightly over the top of the loaf for extra flavor and crispness.
- Bake the bread: Using a sharp knife or razor blade, score the top of the loaf with a few diagonal slashes to allow steam to escape. Place it in the oven on the middle rack (on baking sheet or stone) and bake for 25-30 minutes. The crust should be golden brown and crusty.
- Cool before slicing: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely for at least 30 minutes before slicing to allow the crumb to set properly.
Notes
- Use bread flour for better gluten development and crust.
- Warm water temperature is important to activate yeast without killing it.
- Do not skip the egg white wash; it creates a beautiful glaze.
- For a more rustic texture, you can add a steam source in the oven by placing a pan with hot water at the bottom during baking.
- Store leftover bread wrapped in a clean kitchen towel to maintain crustiness.
Keywords: Italian bread, crusty bread, homemade bread, bread recipe, baking, yeast bread