Easy Italian Bread Recipe
This homemade Easy Italian Bread Recipe has been in my family for years. It requires just 4 ingredients and minimal hands-on-time, making it a great yeasted bread recipe for bakers of all levels!
Servings: 10 servings
Calories: 101kcal
Ingredients
- 2 cups flour*
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups warm water**
Instructions
- Place the flour, yeast, salt and sugar into a food processor fitted with the dough hook. Pulse the ingredients together until just combined.
- Turn the food processor on low and stream warm water into the food processor until a ball of dough starts to form. You want all the flour to stick together without the dough being too sticky, so add the water slowly to make sure it doesn't get too wet. Once the dough has just formed, stop adding in water, yet allow the food processor to knead the dough for another minute or two.
- Place the dough into a greased mixing bowl and allow it to rest in a warm place for about 20 minutes.
- After the dough has rested and risen a little, dump it out onto a lightly flour surface. Using a lightly floured rolling pin, roll out the dough into a rectangle. Roll the rectangle up into a tight log. Seal the edge of the dough and pinch the ends together. Roll the log over so that the seam is face down.
- Cover the log with a tea towel and allow it to rise in a warm area for 40-60 minutes. While the loaf is rising, preheat your oven to 425 °F.
- Bake the loaf for 20 minutes.
- Allow the loaf to cool before slicing it and enjoying it warm with vegan butter or alongside a bowl of pasta!
Notes
*I like to use a mix of white and whole wheat flour.
**You probably won't need the entire two cups!
Nutrition
Calories: 101kcal | Carbohydrates: 21g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 234mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.5g | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg