Soft and Fluffy Italian Bread

One of the absolute softest homemade breads out there, this soft Italian bread recipe is perfect for pasta night!

If you have never made a yeast bread before, please check out my beginners guide to yeast bread baking, which will go over the basic steps and different methods you can try.

What you’ll need for the softest and fluffiest bread

For the bread dough:

• 3 cups all purpose flour
• 1 cup of water
• 2 tablespoons olive oil
• 2 tablespoons dry powdered milk  (available in the baking aisle of the grocery store, or you can get it online)
• 1 1/4 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons instant yeast (my favorite brand is very affordable and available in bulk)

For topping the dough:

• 1 beaten egg
• 1 tablespoon sesame seeds (buy them in bulk for a big savings over the spice aisle!)

Helpful tools

• A bread machine is so helpful for turning out perfect dough. Since I use it just for the dough, this very basic model is fine.
• A baguette pan if you want rounded skinny loaves
• A pastry brush for brushing on the egg wash

Let’s make it, step by step

Kneading and rising the dough

You can knead this dough by hand, stand mixer, or bread machine. Add in the ingredients into your bowl or bread machine. The order doesn’t matter, just throw them in.

If you are using a bread machine, select the dough cycle.

If kneading by hand or stand mixer, knead until a soft dough forms.

The dough should not seem wet or sticky, and it should clear the sides of the bucket or the mixing bowl. If its sticky, add more flour a teaspoon or so at a time. If it seems too dry, add water a teaspoon or so at a time.

Keep kneading until the dough is elastic and a “window” forms when the dough is pulled apart. When it’s kneaded enough, place in a lightly oiled bowl and cover with a damp tea towel. Place it in a warm place to rise until doubled in bulk.

Related: how to knead dough in a stand mixer

Shaping and topping the loaf

When the dough is ready, divide into three equal parts and stretch them out into ten inch logs. Cover them with a damp tea towel and let them rest on the counter about fifteen minutes. This will let the gluten relax so that they can be stretched out more easily.

Stretch into 18 inch logs, then begin your braid. Cover with heavily greased plastic wrap and place the loaf in a warm place to rise again.

Don’t let it rise too long! If it gets too puffy, the braid shape will be ruined.

Topping and baking

Brush with a beaten egg and sprinkle with sesame seeds. Cover with heavily greased plastic wrap and place the loaf in a warm place to rise again.

Towards the end of the rising time, preheat your oven to 400 degrees with the rack in the center.

Bake for 30 minutes, until baked through and very golden brown.

Cool on wire rack. Slice and serve!

Here’s the recipe

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