Homemade Italian Bread

Warm Italian bread straight from the oven is pure old-fashioned comfort food! To me, there is nothing better than having a fresh loaf of warm homemade Italian bread. I’m not talking about store-bought rolls which have air pumped into them and can’t be cut with a butter knife. I’m talking about the real deal…a homemade loaf of Italian Bread!

Prep Time: 1 Hour 45 minutes
Cook Time: 30 minutes
Total Time: 2 Hours 15 minutes

Ingredients:

• 5-6 cups of all-purpose flour
  
• 1 1/2 tbsp yeast
  
• 1/2 cup warm water
  
• 1/2 tsp granulated sugar
  
• 2 cups hot water
  
• 3 tbsp granulated sugar
  
• 1 tbsp salt
  
• 1/2 cup vegetable oil
  
• 1 large egg

Instructions:

1. In a small bowl, combine yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar.
   
2. Combine 2 cups boiling water, 3 tablespoons of granulated sugar, the salt, and the oil in a large mixing basin or stand mixer. In this large mixing bowl/mixer, add 3 cups of flour and stir well. Incorporate the yeast mixture.
   
3. Mix in 2–3 cups more flour until well combined. (Your dough will still be fairly sticky at this point.) Allow rising for 1 hour in a bowl, covered with a towel.
   
4. If the dough is too sticky to handle after rising, add more flour until it is workable. This can be up to a cup or more for some folks! Just keep an eye on the dough to make sure it doesn’t dry out. Add quarter cupfuls at a time until the mixture is workable.
5. Divide the dough into two pieces (or three if you want smaller loaves). Roll out each piece to the desired length on a floured surface, then roll up lengthwise like a jelly roll. Add additional flour if it’s still too sticky until it’s workable but not dry.
   
6. Place the sealed side down on a greased cookie sheet and tuck the ends under. Using a sharp knife, slash the top diagonally across the top every couple of inches.
   
7. Cover and set aside for another 30 minutes to allow the loaves to rise.
   
8. Preheat the oven to 400 degrees Fahrenheit while the loaves are rising.
   
9. Brush the egg white over the tops of the loaves.
   
10. Bake for 25–30 minutes.