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Close-up of a soft Italian bread loaf with sesame seeds on the crust, sliced and arranged on a wooden surface.
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Big, Soft Italian Loaf

A very soft and tender Italian loaf, perfect for slicing and serving with any meal.
Prep Time20 minutes
Total Time3 hours
Course: Bread
Servings: 10 slices
Calories: 178kcal
Author: Katie

Ingredients

  • 3 cups all-purpose flour
  • 1 ¼ cups of water
  • 2 tablespoons olive oil
  • 2 tablespoons dry powdered milk
  • 1 ¼ teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons instant yeast

Instructions

  • Mix the ingredients. In a large mixing bowl or the bucket of a bread machine, combine all the dough ingredients. Mix until fully combined and the dough is smooth. If the dough is too sticky, add more flour; if it's too dry, add more water. The dough should be soft but not sticky. Allow the dough to rise in a warm place until it has doubled in size, about 1 hour.
    A bowl containing a shaggy, un-kneaded bread dough with a wooden spoon on a marble countertop.
  • Knead the dough. Knead the dough until it is smooth and elastic, which should take about 10 minutes with a stand mixer or 15-20 minutes by hand. If using a bread machine, let the dough cycle complete this step.
    A bread dough inside a metal mixing bowl with a dough hook attachment, indicating the beginning of the kneading process.
  • Shape the loaf. Shape the entire batch of dough into a single large log, slightly tapered at the ends to mimic the shape of a baguette to make a uniform bake and create the classic, slightly elongated loaf shape.
    Step-by-step images showing the shaping of bread dough into a loaf on parchment paper.
  • First rise. Place the shaped loaf on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Cover the loaf with greased plastic wrap and let it rise in a warm place for about 1 hour or until nearly doubled in size.
    An elongated bread loaf sprinkled with sesame seeds on parchment paper before baking.
  • Bake. Preheat your oven to 400°F (200°C). Once the loaf has risen, use a sharp knife to make several diagonal slashes across the top to allow the bread to expand during baking. Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
    A bread loaf with sesame seeds on parchment paper, showing diagonal slashes before the final rise.
  • Cool. Remove the loaf from the oven and transfer it to a wire rack to cool before slicing to allow the interior to finish setting and prevent the crust from becoming soggy.
    A freshly baked sesame-seeded bread loaf cooling on a wire rack, displaying a golden-brown crust.

Notes

I have a little tip for you: For a crust similar to a traditional baguette without shine, skip the egg wash and sesame seeds. If you want an even softer crust, brush the loaf with olive oil right after it comes out of the oven.
To achieve a slightly crispier crust, put a pan of hot water in the oven while baking. The steam helps create that perfect bakery-style finish.
Using bread flour will give you a chewier texture, while all-purpose flour makes a softer loaf. For a softer, grocery-store style, stick with all-purpose flour.
Make sure your yeast is fresh. Old or expired yeast won’t give you the rise you need, resulting in a dense loaf. If you're unsure, dissolve the yeast in warm water with a pinch of sugar before adding it to the dough -- if it bubbles up, it's good to use.
The water you add to the mix should be warm but not hot, ideally between 105°F and 115°F. If it's too hot, you risk killing the yeast; if it's too cold, it won’t activate properly.
As tempting as it is, let the loaf cool completely before slicing. Cutting it too soon can make the bread gummy inside because it hasn't finished setting.
Adding herbs like rosemary or thyme can give the bread a lovely flavor. Cheese can make it even more delicious; just add it when you’re mixing the dough. Just remember that adding too much can affect how the bread rises.
You can enjoy this homemade loaf with a hearty pasta dish a comforting soup, or use it to make the ultimate sandwich.

Nutrition

Calories: 178kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 300mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2mg