1-Gathering and Proofing the Yeast: First, dissolve 1 ½ tablespoons of active dry yeast in ½ cup of warm water at 110°F, along with ½ teaspoon of granulated sugar. Let this mixture sit for about 5-10 minutes until it becomes foamy, showing the yeast is active. This step is crucial as it ensures your dough will rise properly and give that soft, airy texture.

2-Gathering and Proofing the Yeast: While the yeast proofs, prepare the rest of the mixture in a large bowl or stand mixer. Combine 2 cups of hot water at 115-120°F with 3 tablespoons of granulated sugar, 1 tablespoon of salt, and ½ cup of vegetable oil (or olive oil if you prefer). Stir these together until well blended, setting the base for your dough’s rich flavor.

3-Mixing and Rising the Dough: Once the yeast is ready, add 3 cups of all-purpose flour to the liquid mixture and mix well. Then, stir in the yeast mixture thoroughly. Gradually add 2 to 3 more cups of flour, mixing until the dough is blended but still sticky no kneading needed here, which keeps things simple.

4-Mixing and Rising the Dough: Cover the dough with a towel and let it rise in a warm spot for 1 hour. After rising, if the dough feels too sticky, add flour in quarter-cup amounts until it’s workable but not dry. This approach helps maintain the dough’s texture without overworking it, leading to that perfect Italian bread consistency.

5-Shaping and Baking the Loaves: Divide the dough into 2 or 3 pieces on a floured surface. Roll each piece to your desired length, then roll it up like a jelly roll and place it on a greased cookie sheet with the sealed side down. Tuck the ends underneath for a neat shape and slash the tops diagonally every few inches with a sharp knife.

6-Shaping and Baking the Loaves: Cover the loaves and let them rise for another 30 minutes. Preheat your oven to 400°F during this time. For a golden finish, brush the loaves with whisked egg white before baking. Pop them in the oven for 25 to 30 minutes until they’re golden brown. For an extra tip, use an oven thermometer to keep temperatures accurate.

7-Shaping and Baking the Loaves: Once baked, cool the loaves on a wire rack before slicing. If you’re adjusting for dietary preferences, like using olive oil, do it during the mixing step. For more ideas on baking, check out the cheesy quick bread recipe on our site, which pairs wonderfully with Italian bread.