Italian Sandwich Bread at Home: Tips and Tricks for the Perfect Loaf

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 hearty sandwiches, fancy panini, a classic PB&J, or just spreading on some butter for a simple treat.

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.

Italian Sandwich Bread Recipe

Makes 1 loaf
Prep Time 30 minutes
Cook Time 45 minutes
Rising time 2 hours
Total Time 3 hours 15 minutes
Serving Size 12 slices

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

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.
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

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:

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.
  • 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.
  • 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.

Using these items will help make sure your bread turns out perfectly.

Here are some ingredient swaps for this recipe:

  • Instant or Active Dry Yeast: You can use fresh yeast instead of instant or active dry yeast; just use about double the amount.
  • Olive Oil: Substitute olive oil with vegetable oil or melted butter.
  • All-Purpose Flour: Bread flour can be used instead of all-purpose flour for a chewier texture.
  • Sesame Seeds: You can use poppy seeds or skip them if you don’t have sesame seeds.

These swaps might alter the recipe a bit, but feel free to try them out and see what works best for you.

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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 Italian Sandwich Bread is just perfect for any occasion. Whether you’re using it for sandwiches, savoring it with some olive oil, or simply enjoying it as it is, this bread is a real winner.

Just follow these simple tips, and you’ll have a fresh loaf ready to enjoy in a jiffy.

Slices of Italian sandwich bread laid out, showing the even crumb and sesame seeds adorning the crust.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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