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Fresh Italian Bread is a pure bliss. Making this at home is pretty easy but just little technique and patience.

I love the top to be nice a rich. If you want this top, use whole egg. If you want a lighter top, just use the egg white.

Preparation Time: 15 minutes

Rest Time : 1 hour + 30 minutes

Bake Time : 25-30 minutes

Makes : 3 loaves


Warm water : 1/2 cup

Granulated sugar : 1/2 teaspoon

Active dry yeast : 1 1/2 tablespoons

Hot water : 2 cups (don’t use boiling water)

Granulated Sugar : 3 tablespoons

Salt : 1 tablespoon

Olive oil : 1/2 cup

All purpose flour : 5 1/2 – 6 1/2 cups

Egg : 1 for brushing


In a medium size bowl, add warm water, sugar, yeast and stir. Let it rest for 10 minutes for the yeast to rise.

In a large bowl, add the hot water, sugar, salt and mix well. Add 3 cups of flour and stir to combine using a dough hook on a hand blender or a stand mixer.

Add the activated yeast, rest of the flour one cup at a time and mix well to combine. The dough will be sticky. Just add the flour until the dough is pliable.

Pull the dough from the sides, cover with a wet cloth and let it rest for 1 hour.

Place the dough onto a floured surface, divide the dough into three equal portions.

Take one portion at a time, gently roll it into a rectangle. Then roll the dough like a jelly roll and pinch the sides to seal.

Take a cookie sheet, line it with a parchment paper and place two rolls on a sheet, another roll on another cookie sheet. Take a sharp knife and make 3 cuts.

Cover with a wet cloth and rest for 30 minutes.

Preheat the oven to 400 degrees F.

Brush the rolls with egg wash and Bake them for 25 minutes.

Once the rolls are done, let them rest for 1 hour before slicing them.