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Italian Bread


Units Scale
  • 2 cups warm water
  • 2 Tbsp Sugar
  • 1 Tbsp Active Dry Yeast
  • 1 Tbsp Salt
  • 2 Tbsp Oil
  • 56 cups flour


  1. Mix water with sugar and yeast. Let mixture sit 5 minutes or until foamy.
  2. With dough hook attachment mix in salt, oil, and 3 cups flour for about 2 minutes.
  3. Add an additional 2 cups flour and continue to mix for another 2 minutes. Dough should be tacky and pull off the sides of the bowl when mixing. If needed add additional flour ¼ cup at a time. Leave the dough in the mixer bowl but cover loosely with kitchen towel for 10 minutes and let it rest.
  4. Turn on mixer and let it mix for about 5-10 seconds. Continue this mix, rest cycle an additional 5 times which should take 1 hour total.
  5. Divide two into 2 equal pieces and form into two long loaves (We use a French bread pan – these can be baked directly on a baking sheet).
  6. Cover loosely with kitchen towel and let rise in warm area until about doubled. Bake at 375 for 30 minutes.