Soft Loaf of Italian Bread.
I used to love the Soft Italian Bread that they sell at the grocery store with the red, white, and green logo. I haven’t bought bread from the store in ages though because I always make my own at home now. This recipe makes soft Italian Bread with a golden crust and reminds me of the store bought kind only 100% better!
When I make this bread recipe I use my bread machine to knead the dough, you can however still make this same recipe using your favorite method of kneading. Some people like to use their stand mixer fitted with a dough hook or they prefer to knead by hand. I have had really good luck using a bread machine for the knead cycle ONLY! You just set the bread machine to the dough cycle, it kneads the dough for you but does not bake it in the bread machine. So simple.
- 1 Tablespoon quick rise yeast
- 1¼ cup warm water
- 3 cups all purpose flour
- 1½ Tablespooons sugar
- ½ Tablespoon (not teaspoon) salt
- 2½ Tablespoons oil
- Grease cookie sheet pan and set aside.
- Add ingredients to mixing bowl or bread machine in order above.
- Mix/knead dough using your favorite method (by hand, using a stand mixer with dough hook, or a bread machine). Knead dough for about 10 min. or until it feels smooth & elastic but still a little tacky. You may need to add a little extra flour or water to get the right consistency.
- Let rise 1 hour (be sure to cover loosely).
- Roll dough into a 9x12" rectangle on a floured surface. Roll it up like a jelly roll the long way. Place on greased cookie sheet with the seam facing down.
- Make 3 or 4 shallow slits with a knife across the top of the dough.
- Let rise 30 minutes.
- Preheat oven to 375 F. degrees.
- Bake for 20 minutes or until crust is golden brown.
This is it..I love soft Italian bread (Walmart)
I wanted to make it myself but couldn’t find the right recipe until today..guess what..it’s exactly what I was looking for!
Thank you so much Holly & Katie..happy Thanksgiving! 🦃
Nancy, I’m so glad this recipe was what you were looking for. Thanks for taking the time to comment, we appreciate it. Have a Happy Thanksgiving!
I made your soft Italian bread the other day and it was a hit
My question is how can I make a crusty bread with the same measured ingredients as the soft
Hi Arthur, If you want this recipe to turn out with a crispy crust I would suggest trying to steam it in the oven. To steam it you would place a metal pan (jelly roll pan) on the bottom shelf of the oven rack. Then after the oven preheats and you put your bread on the middle rack you would quickly add a cup of water to the jelly roll pan under neath and shut the oven door to create steam. Do not use a glass pan, it will shatter. I do this with my artisan bread recipe and it gets a nice crisp crust. Thanks.
I made this bread exactly according to the recipe and it turned out perfect! More than perfect…everyone loved it. Thanks for sharing.
Hi Shirley, I’m so glad the recipe turned out for you! Thanks for taking the time to comment, we appreciate it.
Found this recipe as I was trying to occupy my time during this COVID-19 pandemic. Baking my way through home quarantine. I’ve made at least 10 loaves this week! I’ve been delivering them to my neighbor’s doorsteps as we all are home bound these days. Posted the pic on Facebook and wow what a response! This has been a lifesaver during these trying times we’re living through. Thanks for the great recipe!
Hi Beth, I’m so glad you liked the bread recipe. How kind of you to make it for your neighbors! Thanks for taking the time to comment, we appreciate it.
What kind of oil is best for this recipe
Hi Linda, I just use Crisco vegetable oil which is I believe soybean oil. Thanks!
Would the rising times differ if I use active dry yeast?
Hi, When using active dry yeast you may want to consider adding an extra 10 to 15 minutes for the rise time because it can be a little slower to rise. Thanks!
Thanks! It came out better than I expected and sooo good! I’ll have to make it again cause it reminded my family of the bread we used to get at an Italian restaurant near my grandparents’ home which has recently closed down❤️
Did you let the dough rise in the bread machine?
Hi Pam, I usually do let it just rise in the bread machine. Thanks!
This bread is amazing! Soooo easy to make and it is softer than wonder bread! I think I might make it alllllll the time now!!
Hi Dana, So glad you liked the recipe. It really does make soft bread. Thanks for taking the time to comment, we appreciate it!
Do you know If using active dry yeast do I need the same amount of yeast and time spent separately with the warm water or can it just all go in together still?
CP, The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using and you should add 10-15 extra to the rise time. Thanks.
It did not rise up it spread sideways, after rolling it and placing it in a cookie sheet for the second rise. So it came out a little flat, but it tasted great.
Hi Linda, It sounds like it could have used a little more flour added to the dough when mixing it in. I have had this happen before also. Thanks for taking the time to comment, we appreciate it.
Delicious! This was my first attempt using the dough setting and Bali the bread outside the bread machine. My family loved this and so did I. Will define making this one again! (I did add a half tablespoon of Italian seasoning but I’m sure it would be good without as well.)
Hi Michele, I’m so glad you liked the recipe. Adding Italian seasoning sounds like a great idea. Thanks for taking the time to comment, we appreciate it!
Hi!! How many active yeast packets would I use? Says one packet is 1/4 oz?
1/4 oz is equal to 2 1/4 teaspoons. Recipe calls from 3 teaspoons or 1 Tablespoon of yeast so you would need 1 packet plus 3/4 teaspoon from another packet. The remainder of the packet that you don’t use can be put in a ziplok bag in the refrigerator for use at another time. Thanks.
I made this bread yesterday-best bread I have ever made. So light and soft! Will be making it a lot! Thanks!
Robin, So glad you liked the recipe! Thanks for taking the time to comment, we appreciate it.
Can you use fresh yeast that has been frozen to make this? If so, how, and do measurements and time change? Thanks
Evelyn, Yes you can use fresh yeast. Fresh yeast needs to be proofed before using. Also 1 teaspoon instant yeast (3 grams) = 1/2 block (0.6 ounce size) fresh yeast. So you will need to proof the yeast and use the correct ratio. Thanks.
Made this tonight, and it was awesome! I’ve never made bread without a bread machine (no longer have one), so I was unaware of covering the bread when rising. I ended up with some dried spots. Might be helpful to put that detail in for other first timers. Just my opinion. :-) But otherwise, it’s great! I’ll definitely make it again & refer friends. Thanks for sharing! Happy baking! :-)
Hi Traci, I’m so glad you liked the bread recipe. I will make an update about the covering of the dough. Thanks for taking the time to comment, we appreciate it.
Can this be made in a round loaf and baked in a Dutch oven?
Hi M, Ii don’t see why a dutch oven would not work, you do need to bake with a lid I believe and you will need to adjust the time/temperature. Thanks.
I’ve made this a few times and we absolutely love it ! If I want to make 3 loaves for a party Would it be best to triple the recipe or just go through it three times? When should I divide the dough? when I’m ready to roll it out or at another point ? Thanks!
Hi Paul, So glad you liked the recipe. If you want to make 3 full size loaves you can triple the recipe and knead it. If your bowl is large enough to let the dough rise then you can wait to divide it into 3 pieces until the final rising. If your bowl is not large enough to let it rise then you can divide it after it has been kneaded. Thanks!
giving it a try right now!!!
You will have to let us know how it turned out. Hope you liked the recipe!
Can I make the soft Italian bread let it rise for the 2nd time & then freeze it before you bake it? I love this bread so very much.
Hi Casey, The bread dough can be frozen once it is shaped after the first rise. Thanks!
This recipe is my absolute favorite for a Italian bread. Thank you.
Hi Marsha, So glad you like the recipe. Thanks for taking the time to comment, we appreciate it.
Love this recipe. I’ve used it a few times for just side bread, once for overnight french toast (I melted some butter with cinnamon and sugar and spread that on it while it was laid flat before I rolled it up for a cinnamon sugar swirl), and am making it again right now! We love it; thank you for sharing
Jackie, I’m so glad you love the bread recipe. Adding cinnamon & sugar sounds delicious. Thanks for taking the time to comment, we appreciate it.
This bread is exactly what I’ve been looking for, perfect Italian Bread! Thanks so much for sharing it. Super soft, even crust has a softness to it, but the taste is AMAZING.
Larry, I’m so glad you liked the bread recipe. Thanks for taking the time to comment, we appreciate it.
I have made this bread & it is wonderful. Can you make dinner rolls with this recipe and if so what would I do?
Hi Casey, I’m glad you like the recipe. I haven’t tried making rolls with it but I’m sure it can be done. You would just need to divide the dough into pieces, roll into balls. Place on a cookie sheet or in a baking dish and reduce the baking time to probably 12-15 minutes. Thanks.
Thanks so much for this recipe! Have made it several times and never had a problem. Today I made it into a round loaf and used it to make a mufaletta sandwich. Worked perfectly.
Hi Lola, So glad you like the recipe! I’m glad the recipe also worked in a loaf pan for you. Thanks for taking the time to comment, we appreciate it.