Italian Sandwich Bread
This easy Italian sandwich bread delivers a golden, shiny crust and soft interior perfect for family-style sandwiches. With just 6 simple ingredients and about 2 hours from start to finish, you'll have a bakery-quality loaf that holds up to any filling without getting soggy. No mixer required, making this the ideal beginner-friendly bread recipe for picnics, road trips, and any gathering where shareable sandwiches are the star.
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Ingredients
For the Dough
- 3 ¼ Cups All Purpose Flour
- 2 ¼ Tsp Instant Yeast
- 1 Tsp Sugar
- 1 Tsp Salt
- 1 ¼ Cups Warm Water
- ¼ Cup Olive Oil
For the Egg Wash
- 1 Large Egg
- 1 Tbsp Water or Milk
Instructions
- In a large bowl, combine 3¼ cups flour, 2¼ teaspoons instant yeast, 1 teaspoon sugar, and 1 teaspoon salt. Make a well in the center and pour in 1¼ cups warm water and ¼ cup olive oil.
- Mix together with a spatula until there's no dry flour left. The dough will be sticky and shaggy, which is exactly what you want for this no-knead method.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1½ hours, until doubled in size.
- Transfer the dough to a lightly floured surface and shape loosely into a rectangle. Starting from the short side, roll the dough tightly while pinching the seam between each roll. Once you reach the end, pinch the seam to seal and tuck the ends underneath to create a loaf shape.
- Transfer the loaf to a parchment-lined baking sheet, cover with plastic wrap, and let rise for another 30 minutes.
- Preheat your oven to 375°F. Whisk together 1 egg and 1 tablespoon water to make the egg wash.
- Brush the risen loaf with egg wash and use a sharp knife to cut 3-4 shallow diagonal slashes across the top.
- Bake for 35 minutes or until golden brown and the loaf sounds hollow when tapped on the bottom. Let cool completely on a wire rack before slicing.
Notes
No Kneading Required: The sticky texture is intentional. Don't be tempted to add more flour or knead the dough, as this can make the bread dense.
Warm Rise Environment: For faster rising, place the covered bowl in a turned-off oven with the light on, or near a warm (not hot) stovetop.
Scoring Tip: Use a very sharp knife or bread lame to make clean slashes. Shallow cuts (about ¼ inch deep) work best to create an attractive pattern without deflating the loaf.
Storage: Store cooled bread in a paper bag at room temperature for up to 2 days, or slice and freeze in an airtight container for up to 3 months. Thaw at room temperature or toast from frozen.
Oil Substitution: You can replace olive oil with melted butter or any neutral oil if preferred.
Nutrition
Calories: 2140kcalCarbohydrates: 326gProtein: 60gFat: 65gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 43gTrans Fat: 0.02gCholesterol: 188mgSodium: 2440mgPotassium: 785mgFiber: 18gSugar: 6gVitamin A: 294IUVitamin C: 0.1mgCalcium: 126mgIron: 21mg
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