Crusty Italian Bread Golden Loaf (Printable version)

Golden-crusted Italian loaf with chewy interior. Ideal for sandwiches, dipping in olive oil, or serving with your favorite soups and sauces.

# Ingredient List:

→ Dough

01 - 4 cups bread flour
02 - 1 ½ teaspoons salt
03 - 2 teaspoons sugar
04 - 2 teaspoons active dry yeast
05 - 1 ¼ cups warm water (105°F)
06 - 2 tablespoons olive oil

→ Topping

07 - 1 tablespoon cornmeal (optional, for dusting)

# How to Make It:

01 - Dissolve the yeast and sugar in warm water in a small bowl. Let stand for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
02 - In a large mixing bowl, whisk together bread flour and salt. Create a well in the center of the flour mixture.
03 - Pour the foamy yeast mixture and olive oil into the well. Stir with a wooden spoon until a shaggy, sticky dough forms.
04 - Turn the dough onto a lightly floured surface. Knead by hand for 8–10 minutes, pushing the dough away with the heel of your hand and folding it back, until smooth and elastic.
05 - Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel or plastic wrap. Let rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down the risen dough to release air. Shape into a tight oval or round loaf by tucking the edges underneath. Place on a parchment-lined baking sheet dusted with cornmeal.
07 - Cover the loaf lightly with a towel and let rise for 45 minutes until puffy and nearly doubled.
08 - Preheat the oven to 425°F. Position an empty metal baking pan on the lowest oven rack to create steam during baking.
09 - Use a sharp knife to make a ¼-inch deep slash along the top of the loaf. Pour 1 cup of hot water into the empty pan on the bottom rack. Immediately place the bread on the center rack and bake for 30–35 minutes until deep golden-brown and hollow when tapped on the bottom.
10 - Transfer the bread to a wire rack and cool completely before slicing to prevent the interior from becoming gummy.

# Expert Suggestions:

01 -
  • The crusty outside and pillowy inside rival any bakery bread
  • You probably have everything you need in your pantry right now
  • Hand kneading is surprisingly therapeutic and rewarding
02 -
  • The water temperature matters, too hot kills the yeast and too cold makes it sluggish
  • Steam in the oven is what creates that crackly crust
  • Letting the bread cool completely is harder than it sounds but absolutely essential
03 -
  • A shallow pan of ice cubes works just as well as hot water for steam
  • The dough is ready when it passes the windowpane test, stretching thin without tearing

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