Homemade Italian Bread (Ninja Combi or Oven Instructions)

Making a delicious loaf of Homemade Italian Bread is perfect for beginner bread makers because the dough is very easy to work with. In this recipe article, I will walk you through the step-by-step process so you can have great results every time!

Making great bread can be broken down into three main steps.

Mixing the dough with the proper hydration, proofing the dough twice, and of course baking it into a glorious loaf of bread. I love the results I get when proofing and baking bread in my Ninja Combi, but no worries if you don't have that appliance, this recipe works great in the oven too!

Suggested Kitchen Equipment for Homemade Italian Bread

• Stand Mixer (this makes the process easier, but it is not required)
• Parchment paper
• Ninja Combi or any style of oven for baking

Ingredients & Substitutions

Flour

I use all purpose flour in this recipe, but bread flour will work fine . When using bread flour, you may need a little more liquid to properly hydrate the dough. As long as you go by the look of the dough, you will be able to tell how much more you need. 

Bread flour may make the bread a little chewier as well. I personally like the texture of Italian bread to be a little softer than French bread, so I stick with all purpose Flour.

Yeast

You can use either instant yeast, rapid rise yeast, or active dry yeast in this recipe.

The only difference is active dry yeast will need to be proofed/bloomed before adding it to the flour. To do this add the yeast and 1-2 Tablespoons of warm water in a small bowl (you can add a teaspoon of the sugar if desired) and mix to combine. Let it sit for about 5 minutes and it will start to bubble and become frothy. 

The difference between active dry yeast and instant (or rapid-rise yeast) is that the granules in instant and rapid-rise yeast are smaller and designed to dissolve easily. Therefore, they can be added straight to the flour mixture without having to proof or bloom the yeast.

Salt & Oil

Salt is important for the overall flavor of the bread and I recommend using either kosher salt or a fine grind sea salt. If you want to use table salt, which has a much finer texture, reduce the amount to ¾ teaspoon.

Olive oil is the preferred oil of choice for Italian bread, but you can use avocado oil or another type of oil if desired.

It is the oil in the dough that makes the dough very easy to work with and also keeps the bread softer than some other types of bread. It is important in Italian bread and I do not recommend omitting it.

If you don't want any fat in your bread, consider making French bread which is a lean dough. Here you can find my recipe for French Dinner Rolls that can easily be made into a loaf of French bread.

Recipe: Crusty Dinner Rolls

Water

One of the most important things to keep in mind when making bread dough is the hydration of the dough and, instead of going by an exact amount of water, I recommend letting the dough tell you how much water you need.

I use warm water in this recipe, but cold water works fine. The dough will just take longer to rise when using cold water.

You can use other types of liquid, like milk, when making Italian bread, but it will change the texture and you will have a much softer bread. Personally, I love homemade Italian bread made just with water.

Herbs & Spices

If you want to add herbs and spices to your Italian bread dough, you can do that during the mixing process or sprinkle the seasings on top of the bread after the second proof before scoring the dough.

You may want to lightly spritz the top of the dough with olive oil prior to sprinkling the spice blend over the top.

If you want to add in roasted garlic (which is delicious), I recommend folding it in by hand after you knead the dough and before the first proof. Sometimes garlic can impede the yeast activity (rising of the dough), so you may need to give the dough a little more time to double in size.

How to Make Italian Bread

The bread making process can be broken down into three phases: making the dough, proofing the dough, and baking the dough.

Each step has importance in the final outcome, but in my opinion getting the hydration of the dough correct is the most important step and one that I like to do by look and feel instead of precise measurements of liquid.

Mise En Place (prep for bread making)

My best recommendation for making bread, especially if you are just learning, is to take your time and don't rush the process. Allow at least 4 hours from start to finish (although it shouldn't take that long). Most of that time is hands-off while you wait for the dough to rise.

When making the dough, allow enough time for the liquid to be absorbed by the flour or you may end up adding too much which can lead to a dough that is very sticky and hard to work with.

Other than that, grab your ingredients and let's get started!

Making the Dough

If you have a stand mixer, I definitely recommend using it. You will want to mix the dough with the dough hook. You can also use a bread machine to do the mixing for you.

If you do not have a stand mixer or bread machine, you can mix and knead the dough by hand, it will just take a little longer.

Add the flour, oil, yeast, and salt. Mix on low speed using the dough hook in a stand mixer of a stand mixer to combine ingredients. Add ¾ cup warm water to the bowl and mix on low speed for about 1-2 minutes.

You will definitely need more water, but it is important to allow the flour to absorb the water added before adding more.

Add another ¼ cup of water and continue to mix on low speed. You will start to see the flour pulling away from the sides of the bowl and start to form a dough ball.

Once the full cup of water is added and the dough has started to form a ball, it most likely will still be too dry and will need a little more water. This will depend on how humid it is and other factors, so make sure to ONLY add 1-2 teaspoons of water at a time until you have the perfect dough consistency.

Feel the dough and if it is damp feeling, but not sticky, you are ready to knead the dough.

I usually add just a teaspoon or so of extra water just before kneading which gives the dough just a touch more hydration.

Turn the mixer to speed 2 to knead the dough for 3-4 minutes. If you are kneading by hand, you will want to knead the dough for about 8-10 minutes or until you have a smooth dough ball that doesn't stick to your hands.

Proofing & Shaping Italian Bread Dough

I am proofing the dough in the Ninja Combi, but you can also proof in a large bowl covered with plastic wrap or a towel. Proofing dough at room temperature may take longer depending on the temperature in your house. Make sure to allow enough time (up to 90 minutes in some cases) for the dough to double in size.

In the Combi, it takes 45 minutes for the first proof at 95℉/35℃. If you have the proof function on another appliance, you can proof at between 95-100℉/35-40℃ for 30-45 minutes or until the dough doubles in size.

Lightly spritz the Combi pan with olive oil and then also spritz the top of the dough ball. If you are proofing in a bowl, lightly coat the dough in oil.

Place the Combi pan into the Combi. Select the proof function on the Ninja Combi and set the temperature to 95℉/35℃ and the time for 45 minutes.

Once the dough has doubled in size, remove it from the pan or bowl you proofed it in and place it on a clean and dry work surface. You don't need any flour unless your dough is too sticky, but it shouldn't be.

Using flour can impeded the shaping, so if you must use it, do so sparingly.

Press the dough into a rectangle that is about 10" in length and 5-6" wide. Bring the edge that is furthest away from you to the middle of the dough and press down and forward to create some tension.

Repeat for the other side and then press the seams together so the dough doesn't pull apart during the proofing or baking process.

This can be a little hard to explain through words and photos, so here is a quick video that may help explain it better.

If you plan on baking the bread in the Ninja Combi, add ½ cup of water to the Combi pan and then place the crisping tray into the pan. Cut a piece of parchment to fit the crisping tray.

Once the dough has been shaped, place it gently on the parchment lined rack from corner to corner. Put the pan into the Combi and proof again at 95℉/35℃ for 45 minutes.

Or, place it on a parchment lined baking tray if you plan on baking it in the oven and cover it with a damp tea towel or place the entire pan into a large plastic bag (I use small unscented trash bags) and dome the bag to give the dough room to proof. Allow the dough to double in size, which can take anywhere from 60 minutes to a few hours.

Baking the Italian Bread

Once the dough has doubled in size, you can score it with a sharp blade or knife. This is not absolutely necessary, but it does allow the steam to escape, prevent cracking, and the bread rises in the oven a bit more.

Also, if you are baking it in the Ninja Combi or any appliance where a fan will run, you will want to cut away the excess parchment paper or it will fly up and cover parts of the bread and impede baking.

Place the Combi pan back into the Ninja Combi and select the Combi Crisp function (not the Combi Bake). Set the temperature to 350℉/175°C and the time for 25 minutes. Press start.

The steam will begin to build during the preheat time and will last approximately 8-10 minutes. The countdown will start after about 5 minutes.

When there is about 5 minutes left of baking time, open the door and remove the parchment paper from under the bread. This will allow the bottom to brown up a bit more.

Once the bread is done baking, remove it from the Combi and place the loaf on a cooling rack or allow it to cool on the rack in the pan.

You can cut into it after it has cooled at least 20 minutes. Cutting any sooner than that can cause a gummy texture since the bread continues to cook from residual heat after being removed from the oven.

Serve with butter and enjoy!

Storage & Reheating Instructions

How to Store Leftover Italian Bread

Allow the bread to cool completely before wrapping and storing. It can be stored at room temperature for 2-3 days wrapped in plastic wrap.

Refrigeration

You can store leftover Italian bread in plastic wrap in the fridge for up to 5 days.

Freezer

Make sure your bread is completely cool before wrapping to store in the freezer. Wrap with several layers of plastic wrap and then wrap in foil.

Freeze up to 3 months.

Warming Leftover Italian Bread

Oven or Combi

Place the loaf of bread on a baking tray (or the Combi pan) and reheat at 325℉/160℃ for about 10-15 minutes.

What to serve with Italian Bread

Once you bake up a delicious loaf of Italian Bread, you will want to showcase your efforts by making a delicious Italian inspired meal and you can't go wrong with any of these recipes!