Here is a classic Italian bread (pane italiano) recipe — crusty outside, soft inside.
Ingredients
4 cups (500 g) all-purpose flour (or bread flour for better texture)
1 ½ cups (350 ml) warm water (about 110°F / 45°C)
2 ¼ tsp (1 packet / 7 g) active dry yeast
2 tsp sugar
2 tsp salt
2 tbsp olive oil (optional but recommended)
Extra flour for dusting
Optional: 1 egg white + 1 tbsp water (for shiny crust)
Instructions
1. Activate the yeast
In a bowl mix warm water + sugar + yeast
Let it sit 5–10 minutes until foamy
2. Make the dough
Add salt and olive oil to the yeast mixture
Slowly mix in the flour until a dough forms
Knead on a floured surface for 8–10 minutes until smooth and elastic
(or 6 minutes in a stand mixer)
3. First rise
Grease a large bowl lightly with oil
Place dough inside, cover with a towel or plastic wrap
Let rise in a warm place for 1–1.5 hours until doubled
4. Shape the loaf
Punch air out of the dough
Form into a long loaf or 2 smaller loaves
Place on a baking sheet lined with parchment
Dust top lightly with flour
Cover and let rest 30 more minutes
5. Preheat oven
Heat oven to 400°F (200°C)
6. Bake with steam (for crust)
Optional: brush top with egg white wash for shine
With a sharp knife, make 3 diagonal slashes
Place a small tray with hot water on the oven floor (creates steam for crispy crust)
Bake for 25–30 minutes until golden brown
Bread should sound hollow when tapped
7. Cool
Let cool on a rack for at least 20 minutes before slicing
Tips
Bread flour = chewier, taller loaf
More steam = better, crunchier crust
Don’t skip the slashes — they stop cracking
If crust gets too dark, lower temp to 375°F (190°C)
Storage
Room temp: 2–3 days (airtight)
Freeze: up to 3 months
If you’d like, I can also share:
A variation with herbs
A sourdough Italian style version
Or convert measurements to grams only
