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!
Hi Katie! Will I be able to let it rise overnight? So I can make fresh bread for breakfast!
Dolly, Yes you can let it rise overnight in the fridge but you will want to bring it back to room temperature before baking. Also before putting it in the fridge make sure you wait at least 20-30 minutes for the yeast to start working.
arthur sanderson says
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.
Beth Sluka says
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❤️
Pam MacKenzie says
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.
Evelyn Nash says
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.
Traci P says
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!
ROBERT CHAMBERS says
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!
Marsha Franklin says
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.
JOHANNA DORAN says
I use this for rolls all the time they are great I also make some flatter square one for paninis
Johanna, So glad you like the recipe. I’m glad they work well as rolls too. Thanks for taking the time to comment, we appreciate it.
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.
Thank you so much
Thx..can I use bread flour? I would like to put sesame seeds.. which do you think will be better butter, milk or egg..?
Hi, Yes you can use bread flour, the recipe may use slightly less flour, you will have to adjust it as needed. Usually you use egg white to put sesame seeds on bread. Thanks!
This bread is delicious! I added garlic salt in place of salt plus a tablespoon each of basil, thyme and oregano for an Italian meal.
Hi Robin, So glad you liked the bread. Adding garlic salt and the herbs sounds delicious. Thanks for taking the time to comment, we appreciate it!
Trina R. says
I was wondering if I can use whole wheat flour to make it a whole wheat italian bread.
Hi Trina, Yes, you can use whole wheat to make the bread but they recommend you still use part regular flour because the bread won’t rise as well and will be more dense with all whole wheat added.
kristine schneider says
Can I bake this in the bread machine? Like from start to finish with basic setting on bread machine? It is a big double paddle machine.
I would not bake it in the bread machine. I would find a recipe that is specifically for baking from start to finish in the machine if you are looking to do that. Thanks.
Mix Karen says
Love this recipe. The first time I made it as written . But I wondered if I could put it in a bread pan. Yes! I use the dough cycle on my bread maker, put the dough in a bread pan, let it rise and then bake. Makes a great loaf of sandwich bread. Yum!
Hi, So glad you liked the bread recipe and were able to make it in a loaf pan. Thanks for taking the time to comment, we appreciate it.
Paul Grantonic says
Used Fleischmann’s instant dry yeast and proofed in the water before adding (phobia from failed yeast). Olive oil worked fine. 1st rise, 1h 15m. 2nd rise, 45m. Mixed in a stand mixer with dough hook (took a little extra flour, super sticky).
Our oven is old and took a few more minutes to get the toasted color/good crust.
The bread has excellent; color, flavor, and texture.
Everyone love it.
Thank you ladies.
Paul, So glad you liked the recipe. Thanks for sharing your steps. We appreciate it.
Best recipe ever! Turns out perfect every time. Could you portion these out in to buns?
So glad you like the recipe. I haven’t tried making buns but it should work, they will just bake faster. Thanks for taking the time to comment, we appreciate it.
Perfect bread! Thank you so very much!
Hi Carey, So glad you liked the bread recipe. Thanks for taking the time to comment, we appreciate it!
O My I have been searching for just this kind of bread made it this afternoon and it is easy and so delicious, I am so glad you posted this recipe to Pinterest. Thank you , Thank you 😋
Hi Dianne, So glad you liked the bread recipe. Thanks for taking the time to comment, we appreciate it.
Lee-Anna Jones says
I have used this recipe many many times!! My family likes it when I make individual sized Italian loaves. I’m planning ahead for busy fall schedules and was going to try freezing after the first rise. But does this freeze well after being baked?
I’m so glad you liked the bread recipe. I think the bread does freeze well for up to 1 month. Thanks for taking the time to comment, we appreciate it.
THIS is the recipe I have been searching for forever! PERFECT texture, and delicious flavor. I made mozzarella en carozza with it. Chef’s kiss! 😋
Hi Mary, So glad you liked the bread recipe. Thanks for taking the time to comment, we appreciate it!
Made this bread today, and it’s wonderful. The taste and texture are just what I was looking for. So easy to make in the mixer with bread hooks, and I’ll be making this often. Thanks for a great recipe!
Hi Carol, So glad you liked the bread recipe. Thanks for taking the time to comment, we appreciate it.
Making this bread now! First time bread maker… The dough was very sticky so I added more flour based on an earlier comment … What should I be looking for in dough consistency?
Pam, I hope your bread turned out. Sometimes you do need to add more flour to get the right consistency. The dough should form into a smooth elastic ball that is slightly sticky after kneading.
I love this recipe, I’m new to baking bread and I’ve now baked this about 7 times now. I’ve baked extra to give to a friend, my sister& niece. They loved it. I now don’t have to go buy my fav Italian loaf when I can make it at home!!
So glad you like the bread recipe! Thanks for taking the time to comment, we appreciate it.
OMG, just made this. Its not even cold yet, its amazing!! Thank you so much for sharing the recipe
Sharon, So glad you liked the bread recipe! Thanks for taking the time to comment, we appreciate it.
Victoria Polidori says
I made this bread for the first time today and I will never buy another loaf of bread from the store again!! Love it!!!
Victoria, We are so glad you liked the bread recipe. I agree that fresh homemade bread is better then store bought. Thanks for taking the time to comment, we appreciate it!
Brian Turner says
Just made this today. So soft and tasty! May need to add a little more flour next time as dough was really sticky and shiny. I may have rolled too much cause didn’t get as thick or big as the store but will practice again.
Brian, So glad you liked the recipe. If the dough is sticky you can add more flour, it will also help it keep it’s shape more. Thanks for taking the time to comment, we appreciate it.