Crusty Italian Bread

Crispy outer shell breaking into a soft, fluffy middle makes this Italian loaf a standout baking project. This classic bread combines basic items with old-world methods to create something that'll outshine store-bought versions. The amazing difference between the snap of the crust and the pillowy inside makes it perfect for fancy dinner gatherings or just regular family suppers.

I whipped up this bread for our family get-together last weekend, and it vanished before we even started the main dish. My brother-in-law, who normally stays away from bread, grabbed three pieces and wanted to know how I made it. There's just something special about bread you make yourself that pulls everyone to the table like magic.

Superior Ingredients

• All-purpose flour: gives you just the right amount of protein for the perfect mix of strength and softness
• Active dry yeast: makes your bread rise steadily and builds great flavor and texture
• Warm water: at exactly 110°F wakes up your yeast without damaging it
• Sugar: feeds your yeast to kick off bubbling while adding slight flavor depth
• Salt: boosts taste and keeps fermentation in check for better texture
• Olive oil: adds Mediterranean notes and makes the inside more tender
• Cornmeal: stops sticking and gives the bottom crust a nice crunch

Cooking Steps

Wake Up Yeast:

Mix warm water (110°F) with sugar in a big bowl.

Mix Base Dough:

Stir in flour, salt, and olive oil to your bubbly yeast mixture.

Work The Dough:

Move everything to a floured counter and push with your palms for 8-10 minutes.

First Rise Time:

Put your worked dough in a lightly oiled bowl and cover with a kitchen towel.

Push Out Air:

Once it's doubled, gently press down to remove air bubbles.

Form Your Bread:

Make the dough into a circle or long oval shape.

Set Up Pan:

Cover a baking sheet with parchment and scatter plenty of cornmeal.

Second Rising:

Put your shaped dough on the prepared sheet, cover with a towel.

Oven Setup:

Put one rack in the middle of your oven and another below it.

Cut The Top:

Right before baking, use a super sharp knife to make 3-4 angled cuts on top.

Add Steam:

Move your cut dough with the parchment onto the hot baking surface.

Cook Until Done:

Bake for 25-30 minutes until the outside turns deep gold.

I really enjoy baking this bread during fall and winter when my warm oven and the amazing smell of yeast make my kitchen feel so snug. My grandma always told me to listen to fresh bread cooling—good bread will make little crackling sounds or "sing" as it cools, and that noise always takes me back to hanging out in her kitchen as a kid.

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Tasty Combos

With Soup:

Cut fat slices to go with a chunky, flavorful minestrone.

Starter Dish:

For a quick but fancy starter, pour good olive oil over slices.

For Sandwiches:

When you're making sandwiches, this bread creates the best base.

Tasty Twists

Herb & Garlic:

Upgrade your basic dough by mixing in roasted garlic and fresh rosemary.

Cheese & Pepper:

For something richer, fold in a cup of grated Parmesan and plenty of black pepper.

Whole Wheat:

If you want something more earthy, swap out one cup of regular flour for whole wheat.

Keeping Fresh

Today's Bread:

Keep your loaf crusty by placing it cut-side down on your cutting board.

Tomorrow's Bread:

For keeping it a few days, wrap your completely cooled bread in a clean dish towel.

Bringing Back Crunch:

Make day-old bread taste fresh by lightly wetting it and warming in a 350°F oven.

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It feels really good to make such a beautiful loaf from just a few simple things. Every time I bake this bread, I feel like I'm part of a long line of bakers who've used these same tricks for hundreds of years. Watching plain flour and water change into a golden, fragrant loaf still feels like magic to me, even though I've made it tons of times. When I pull out a perfect loaf, that sense of achievement reminds me why making bread from scratch will always be worth the effort.

Frequently Asked Questions

→ How do I get the bread's crust super crispy?

Pop a small pan of hot water on the lower oven rack to create steam while baking. This helps the crust crisp up beautifully. Make sure the baking surface is preheated too for a solid bottom crust!

→ How can I keep leftovers fresh?

It's best when fresh, but wrap cooled bread in a dry kitchen towel to keep for a day. For a bit longer, use a paper bag (2-3 days) but skip plastic—it softens the crust. You can freeze it for up to 3 months!

→ Is it okay to use bread flour instead of all-purpose?

Absolutely! Bread flour gives the loaf a chewier texture because it's higher in protein. Add a smidge more water (a tablespoon or two) since bread flour absorbs more liquid.

→ What causes poor rising in my bread?

There are a few reasons: weak yeast (it should foam during proofing), a room that's too chilly (aim for around 75-85°F), or too much flour, which can make the dough dense. A proper rise needs slightly sticky, pliable dough.

→ Can I skip kneading?

You can! Use slightly more water (around 1/4 cup extra), mix till combined, and let it rise overnight in the fridge (8-12 hours). This method builds gluten without kneading by fermenting longer.