Crispy Italian Bread
A delicious homemade bread with a crispy crust and soft interior, perfect for any meal.
Equipment
- Oven
- Loaf Pan
- Mixing Bowl
- Baking Sheet
Ingredients
- 5 cups all-purpose flour (measured then sifted)
- 1 tsp granulated sugar
- 2.25 tsp active dry yeast
- 2 cups warm water
- 2 Tbsp oil canola or olive
- 2 tsp salt
- 0.5 tsp dried parsley
- 0.5 tsp dried basil
- 0.5 tsp dried rosemary
- 0.25 tsp dried oregano
- 0.5 tsp red pepper flakes
- 2 cloves garlic minced
- 0.25 tsp salt
- 0.125 tsp ground black pepper
- 0.33 cup olive oil or extra virgin olive oil
Instructions
- In a large mixing bowl, combine 2 cups of sifted flour with sugar and yeast.
- Gradually add 2 cups of warm water and stir on low speed until combined.
- Cover with plastic wrap and let sit for about 1 hour until bubbly and doubled in size.
- Stir in the oil and salt, and gradually add the remaining flour until incorporated.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Shape into a ball, place in a greased bowl, cover, and let rise for another hour.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Shape the dough into a round loaf and place it on the baking sheet. Moisten the top and sprinkle with flour.
- Make several slashes on the top with a sharp knife and bake for 35-45 minutes until golden brown.
- Transfer to a wire rack to cool completely before slicing.
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Notes
Store the bread at room temperature in a paper bag or breadbox for up to 3 days. Freeze for longer storage.