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–+ servings
Crusty Italian Bread

Crusty Italian Bread Recipe for Your Cozy Home Baking

This Crusty Italian Bread is perfect for cozy homemade meals, with a crunchy crust and soft inside.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 1 loaf
Course: Snacks
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups All-Purpose Flour Can substitute with bread flour for chewier texture.
  • 2 teaspoons Instant Yeast Active dry yeast can be used with prior activation.
  • 2 teaspoons Salt Essential for flavor.
  • 1.75 cups Warm Water 110°F is ideal for activating yeast.
Optional Variations
  • 1 teaspoon Dried Rosemary or Thyme For a fragrant herb-infused flavor.
  • 1 cup Shredded Parmesan Cheese For a cheesy crust.
  • 2 cups Whole Wheat Flour For a heartier loaf, can swap with all-purpose flour.

Equipment

  • mixing bowl
  • Wooden spoon
  • clean kitchen towel
  • Dutch Oven
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of instant yeast, and 2 teaspoons of salt.
  2. Slowly pour in 1 and 3/4 cups of warm water, stirring until a sticky dough forms.
  3. Cover the bowl and let the dough rise for 1 to 2 hours.
  4. Transfer dough onto a floured surface and shape into a round loaf.
  5. Let the shaped loaf rise for 30 minutes, covered with a kitchen towel.
  6. Preheat your oven to 450°F with a Dutch oven inside.
  7. Transfer the dough into the hot Dutch oven and cover it, baking for 30 minutes.
  8. Remove the lid and bake for another 10 to 15 minutes until golden brown.
  9. Transfer the bread to a wire rack and cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSodium: 300mgPotassium: 150mgFiber: 1gCalcium: 10mgIron: 1mg

Notes

For best results, allow the dough to rise fully and use warm water at the correct temperature to activate the yeast.

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