Crusty Italian Bread Golden Loaf (Print Version)
Classic golden-crusted Italian loaf with chewy interior, perfect for sandwiches and olive oil dipping.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 ½ teaspoons salt
03 - 2 teaspoons sugar
04 - 2 teaspoons active dry yeast
05 - 1 ¼ cups warm water (105°F)
06 - 2 tablespoons olive oil
→ Topping
07 - 1 tablespoon cornmeal (for dusting)
# How-To Steps:
01 - Dissolve yeast and sugar in warm water in a small bowl. Let stand 5–10 minutes until foamy.
02 - Mix bread flour and salt in a large bowl. Create a well in the center.
03 - Pour the foamy yeast mixture and olive oil into the well. Mix with a wooden spoon until a shaggy dough forms.
04 - Turn dough onto a floured surface. Knead for 8–10 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let rise in a warm, draft-free area until doubled (1–1.5 hours).
06 - Punch down dough and shape into a tight oval or round loaf. Place on a parchment-lined baking sheet dusted with cornmeal.
07 - Cover lightly and let rise for 45 minutes.
08 - Preheat oven to 425°F. Place an empty metal baking pan on the lowest rack.
09 - Slash the loaf top with a sharp knife. Pour 1 cup hot water into the empty pan to generate steam.
10 - Bake on the center rack for 30–35 minutes until golden-brown and hollow when tapped.
11 - Cool completely on a wire rack before slicing.
# Expert Tips:
01 -
- The crust gets irresistibly crackly while staying soft inside, just like the loaves from that corner bakery you keep meaning to visit
- Making your own bread feels like magic every single time, especially when friends ask where you bought it
02 -
- Water temperature matters—too hot kills the yeast, too cold won't wake it up, aim for bathwater warmth
- The steam from the hot water pan is what creates that gorgeous crackly crust
03 -
- Use a kitchen scale for the most consistent results every time
- Don't rush the rising time—good bread needs patience