Easy to follow Italian bread

Italian bread is a lean but flavour-driven yeast bread.
It sits between French bread and enriched doughs. It is light in texture. It has added oil and malt for flavour, colour, and keeping quality.

This is a versatile, everyday bread with a soft crumb and a gently crisp crust.

Italian Bread

Italian bread is a balanced yeast loaf that sits between lean and enriched doughs.
A small amount of oil softens the crumb, while malt enhances colour and flavour without overpowering the bread.

Handled simply and baked well, Italian bread is versatile, reliable, and ideal for everyday use — from sandwiches to bruschetta.

Easy to follow Italian Bread

Mark Dexter

Italian bread is a lean but flavour-driven yeast bread.It sits between French bread and enriched doughs — light in texture, but with added oil and malt for flavour, colour, and keeping quality.

This is a versatile, everyday bread with a soft crumb and a gently crisp crust.

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Prep Time 2 hours hrs

Cook Time 35 minutes mins

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Course Appetizer, Dinner, lunch

Cuisine European, Italian, Mediterranean

Servings 1 Large Loaf

Calories 425 kcal

Equipment

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• 1 mixing bowl
• 1 measuring jug
• 1 Wooden spoon or dough scraper
• 1 Bench or clean work surface
• 1 Baking tray or loaf tin
• 1 Clean tea towel
• 1 Oven

Ingredients

  

1x2x3x

• 650 g Bakers flour
• 15 g Salt
• 3 g Malt
• 30 ml Oil
• 5 gr Bread improver
• 40 g Yeast
• 300 ml Water approximately

Instructions

 

Mix the dry ingredients

• Place the bakers flour, salt, malt, and bread improver into a large bowl.

  Mix well to combine evenly.

Add liquids and yeast

• Add the yeast, then pour in the lukewarm water and oil.

  Mix until a rough dough forms.

Knead the dough

• Turn the dough onto the bench and knead for 8–10 minutes until:

  Smooth

  Elastic

  Soft with a gentle stretch

  The dough should feel lighter than butter bread, but softer than French bread.

First rise

• Place dough into a lightly oiled bowl.

  Cover and leave in a warm place for 45–60 minutes, until doubled in size.

Knock back

• Gently press out the air.

  This improves crumb structure and even rising.

Shape

• Shape into:

  A large oval or batard, or

  Two smaller loaves

  Place onto a lined tray or into a greased tin.

Second rise

• Cover and allow to rise for 30–40 minutes, until well risen.

  The dough should slowly spring back when lightly pressed.

Bake

• Preheat oven to 220°C (fan 200°C).

  Bake for 30–35 minutes until:

  Golden brown

  Firm crust

  Hollow sound when tapped underneath

Cool

• Cool on a rack before slicing.

  Italian bread sets as it cools — slicing too early softens the crumb.

Ready to use

• Italian bread is ideal for:

  Sandwiches

  Table bread

  Bruschetta

  Toast

Mark’s bench-side advice

• Tight crumb? Dough too dry — add a little more water next time.

  Pale loaf? Oven not hot enough.

  Flat loaf? Over-proofed — shorten second rise.

  Italian bread is about balance — simple ingredients, well handled.

Notes

Nutrition

Calories: 425kcalCarbohydrates: 16gProtein: 26gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 23mgSodium: 1090mgPotassium: 601mgFiber: 11gVitamin A: 21IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Keyword baked, homemade, versatile, yeast bread

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