Italian Sandwich Bread

ByKatie
35 Comments

This Italian sandwich bread is a game-changer for homemade sandwiches. Just imagine soft, fluffy bread with a golden crust dotted with sesame seeds that you can’t resist. It’s great for fancy panini, a classic PB&J, or just spreading with some butter for a simple treat.

Italian Sandwich Bread Recipe

Makes 1 loaf
Print Recipe
Image of a freshly baked loaf of Italian sandwich bread, with a golden brown crust sprinkled with sesame seeds and a slice cut off to reveal a soft, airy interior.
Prep Time:30 minutes
Cook Time:45 minutes
Rising time:2 hours
Total Time:3 hours 15 minutes

Ingredients

Bread Dough

  • 2¾ cups all-purpose flour (plus more for dusting)
  • 2 teaspoons instant or active dry yeast
  • 2 tablespoons granulated sugar
  • 1 cup water
  • 1½ teaspoons salt
  • 2 tablespoons olive oil (plus extra for greasing)

Topping Loaf

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons sesame seeds

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Instructions

  • Combine all ingredients. Combine the flour, yeast, sugar, water, salt, and olive oil in a large mixing bowl or the bowl of your stand mixer. If the dough looks very dry, add a little water. Add a bit of flour if it's sticky and not coming off the bowl.
  • Knead the dough. Knead the dough on a floured surface for 8-10 minutes until it's smooth and stretchy. You can also use a stand mixer with the dough hook on low speed for 5-10 minutes. The dough is ready when it's very smooth and stretchy, and you can stretch it thin without it tearing.
    Image of a stand mixer bowl with a dough hook attachment, containing a well-mixed, smooth bread dough ready for the first rise.
  • First rise. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
    Image of bread dough before and after rising, showing the dough's expansion from a tight ball to doubled in size in a round, floured bowl.
  • Shape into a loaf. Put the dough on a counter and stretch it into a rectangle about 9 by 18 inches. Fold the corners in and roll it up into a log. Pinch all the seams closed and put it in a greased loaf pan.
    Image of the bread dough being shaped, where it's stretched out on a baking pan before being rolled and tucked into a loaf shape.
  • Second rise. Place into a loaf pan and let it rise again for 1 hour. It should rise at least 1 inch above the top of the loaf pan.
    Image of the bread dough in a loaf pan before and after the second rise, demonstrating the dough's rise to fill the pan and crest over the top.
  • Preheat oven to 350°F. Preheat your oven to 350°F with the rack in the center while the bread is rising. Then, brush the loaf with a beaten egg mixed with a tablespoon of water and sprinkle with sesame seeds.
    Image of the final risen dough in a loaf pan, topped with sesame seeds, ready to be baked into a golden loaf of Italian sandwich bread.
  • Bake the bread. Once the dough has risen, bake it in the preheated oven for about 40 minutes or until the crust turns golden brown and the bread sounds hollow when you tap it.
    A loaf of Italian sandwich bread in a loaf pan, freshly baked with a golden-brown crust, sprinkled with sesame seeds on top.
  • Cool before slicing. Remove the bread from the oven, turn it out of the loaf pan, and let it cool on a wire rack before slicing.
    Slices of Italian sandwich bread laid out, showing the even crumb and sesame seeds adorning the crust.

Notes

Check if your yeast is fresh and active by dissolving it in warm water with a pinch of sugar. If it bubbles and froths after a few minutes, then it’s good to use.
Make sure your water is at the right temperature (about 110°F) for activating the yeast. Using a kitchen thermometer can help with this.
Spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid a denser loaf.
For a shiny and golden crust, evenly brush the egg wash on top of the loaf before baking.
When shaping your loaf, roll it to avoid large air pockets inside and help the bread maintain its shape during the second rise and baking.

Nutrition

Calories: 145kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 298mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 20mg | Iron: 2mg
Servings: 12 slices
Calories: 145kcal
Author: Katie

More Tips:

It’s important to knead the dough well to develop the gluten, which gives the bread its texture. If the dough isn’t kneaded enough, the bread will be heavy.

If your kitchen is cool, find a warm spot for the dough to rise. You can use an oven with the light on or a microwave with a cup of hot water inside to create a warm environment.

Take your time with the rising process. Allowing the dough to double in size will make the bread light and fluffy.

To check if the bread is ready, tap the bottom of the loaf. It should sound hollow. If you’re unsure, an internal temperature of about 190°F indicates it’s fully baked.

Let the bread cool completely before slicing to prevent it from becoming sticky.

A loaf of Italian sandwich bread with a sesame seed crust.

Serving Suggestions

Serve this sandwich bread with fresh mozzarella and tomato slices, sliced deli meats and cheeses, olive oil, and balsamic vinegar for dipping, homemade pesto, roasted red peppers, and fresh basil leaves.

Key Ingredients and Tools

You’ll need these items to make this bread recipe:

Instant or Active Dry Yeast: This is important for the bread to rise properly. You can find it in the baking aisle of most grocery stores.

Olive Oil: Adds richness and flavor to the dough. Use extra virgin olive oil for the best taste. You can also substitute melted better.

Image of the initial ingredients for Italian sandwich bread laid out on a kitchen towel, including a bowl of flour, cups of water, sugar, olive oil, and yeast ready for mixing.

Stand Mixer with Dough Hook: Makes kneading much easier and more efficient. If you don’t have one, you can knead by hand.

Sesame Seeds: These add a nice crunch and flavor to the crust. They can usually be found in the spice aisle. Poppy seeds are nice on top too.

All-Purpose Flour: Bread flour can be used instead of all-purpose flour for a chewier texture.

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Storage Instructions

To keep the bread fresh and prevent it from drying out, store it in an airtight container or a plastic bag at room temperature for up to 3 days.

If you need to store the bread longer, you can refrigerate it. Place it in an airtight container or a plastic bag, and it will stay fresh for up to a week.

Refrigeration can sometimes dry bread, so it’s best to use it within a few days if possible.

If your bread starts to stale, heat it in the oven at 350°F for about 5-10 minutes. This can help restore some of its original texture and warmth.

This bread freezes well. To freeze, wrap the loaf tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It will be kept in the freezer for up to 3 months.

When you’re ready to use it, let it thaw at room temperature, then warm it in the oven at 350°F for about 10 minutes to refresh the crust.

This is one of the easiest, fluffiest, most foolproof recipes ever. I know you’ll love it.

Slices of Italian sandwich bread laid out, showing the even crumb and sesame seeds adorning the crust.
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By Katie Shaw

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Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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35 Comments

  1. 5 stars
    Love this recipe! I make it every week! Haven’t bought bread from the store for awhile. Have you ever done it as rolls before?

    Reply

    1. I have not done it as rolls actually but I don’t see why it wouldn’t work! I’ll try that this week! 🙂

      Reply

  3. 5 stars
    I make this at LEAST once a week often twice. It’s our favorite and my go-to bread recipe for my family! With the price of eggs I’ve stopp using the egg wash and sesame seeds and just brush it with butter before and after the oven. So so good. 🤌🏻 thank you!

    Reply

  5. Hi there! I am having a hard time understanding the rolling up and fold in the corners before the second rise of the bread. You don’t happen to have a video of how to do that, do you? I am a bread rookie. Thank you so much for your time!

    Reply

  7. 5 stars
    Love this recipe sooo much! Easy and works like a charm every time at our high altitude! Thank you! I’ve started adding everything bagel seeds in place of the sesame seeds and my husband loves it with cream cheese.

    Reply

    1. Hey Jp, that’s such a great idea! Everything bagel seeds must add an amazing flavor and crunch. I’m so happy to hear the recipe works well for you, even at high altitude, that’s always good to know! And cream cheese on this bread? That sounds absolutely delicious. Thanks so much for sharing, and happy baking!

      Reply

  8. I find that a hour was too long for the second rise. It was beautiful after 40 min but thought because it said to do it for a hour. But it deflated after that

    Reply

  11. 4 stars
    Did everything to the letter. Second rise was gloriously beautiful. Then I gently brushed it with the egg wash and poof it deflated. It did not rise anymore during baking.
    Will try again without wash.

    Bread was tasty, a little sweet though.

    Reply

  13. 5 stars
    I will be making this again. It turned out perfect! I love how soft this loaf is. Perfect for sandwiches. I also liked how easy this was. I made this in my new Pullman pan. It had a nice rise and a nice crumb. THis will be on my regular rotation.

    Reply

    1. Hey Carole, I’m so glad it turned out perfect for you! It’s wonderful to hear it’s going into your regular rotation—thank you for sharing your experience!

      Reply

    1. Aw, thank you so much! I’m so glad you enjoyed the recipe, and I love hearing that the sesame seeds were a hit—they really do add such a nice touch, don’t they? Happy baking!:)

      Reply

  15. Just to clarify- you do not combine the yeast, water, and sugar and allow to activate for 10mins first before adding the rest of the ingredients?

    Reply

    1. Hey Nicole,
      For the Italian Sandwich Bread recipe, it’s best to use an 8½” x 4½” loaf pan. This size is ideal for recipes using around 3 cups of flour, ensuring a nicely domed loaf. Using a larger pan, like a 9″ x 5″, might result in a shorter loaf.

      Reply

      1. You list 8 plus cups of flour in the recipe but in another place I see 3 cups. Which one is it? Also, can you use gluten-free flour?

      2. Evelyn you’ve probably hit the 3x button on the recipe, it does not say 8 cups anywhere. gluten free flour will give you dramatically different results but it’s worth a try. I typically would recommend looking for a gluten free bread recipe first to get familiar with the process, then adapt this recipe to that technique.

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