Homemade Italian Bread Recipe

5 from 1 vote

Easy Italian Bread recipe the whole family will love! Serve it up with your favorite Italian meal.

Prep Time30

Cook Time25

Inactive Time2

Total Time2 55

Course: Bread

Cuisine: Italian

Difficulty Level: Moderate

Servings:

Calories: 142kcal

Author: Louise

In the bowl of a stand mixer using the dough hook, combine the flour, oil, yeast, salt, and ¾ cup of the water. Mix on low speed until the dough starts to come together. The dough will be dry and crumbly.
Add the remaining water for a total of 1 cup and continue to mix on low speed. The dough will start to form a ball and pull all the flour from the sides of the mixing bowl.
3 cups all purpose flour, 2 Tablespoons olive oil, 2¼ teaspoon instant yeast, 1 teaspoon kosher or fine grind sea salt, 1 cup warm water (temp around 104℉/40)
Once the dough ball has formed, feel it with your fingers. It should feel damp, but not sticky. If it feels very tacky, you may need to add a little extra flour (start with 1 Tablespoon) or if it is dry and crumbly feeling, add 1 teaspoon of water and mix again for a minute or two.
Knead the dough using the dough hook on medium low speed, which is speed 2 on my Kitchenaid mixer, for about 5 minutes. The dough will form a nice smooth ball.

Form the dough into a ball and lightly spritz with olive oil. Place the dough into the Combi pan and then into the Ninja Combi. Select the proof function on 95℉/35℃ for 45 minutes.
Or, place the lightly oiled dough into a large bowl or container covered with plastic wrap or a towel and proof at room temperature for 60-90 minutes or until the dough doubles in size.

Once the dough has doubled in size, remove it from the Combi or bowl and place it on a clean and dry work surface. You should not need any flour, but the dough is sticking, then lightly flour the surface.
Press the dough into a rectangle about 10" x 5" and bring the edge furthest from you toward the center of the dough. Press down and forward to create a little tension on the dough. Repeat for the other edge and then press the seams together.
Add ½ cup water to the Combi pan and place the crisping tray into the pan. Place a cut piece of parchment paper on top of the rack and gently place the formed dough onto the tray from corner to corner.
OR, Line a baking tray with parchment paper and gently place the shaped dough onto the baking pan or tray.
Proof the formed dough in the Combi using the proof function at 95℉/35℃ for 45 minutes OR on the counter (cover loosely with damp towel or parchment to prevent the dough from drying out) for 60-90 minutes.
The loaf is ready to be scored and baked when it has doubled in size.

If you are using the oven, make sure to preheat on 400℉/200℃ before baking the bread.
Using a sharp blade, knife or scissors, cut 4 slashes in the top of the bread dough being careful not to press too hard or deflate the dough.
Ninja Combi Baking Instructions
Place the scored loaf back into the Ninja Combi and select the Combi Crisp function. Set the temperature to 350℉/175℃ and the time for 25 minutes. Press start.
When there is about 5 minutes left, open the door and use tongs to pull the parchment from under the loaf of bread. This will help the bottom brown up more, but isn't absolutely necessary. Close the door and resume baking.
When the time is up, remove the Combi pan and let the bread cool on the pan or transfer it to a cooling rack. Allow to cool at least 20 minutes before slicing.
Oven Baking Instructions
Place the scored bread into a preheated oven on 400℉/200℃ and bake on the middle rack for about 35-40 minutes or until the bread is golden brown.
Remove from the oven and transfer to a cooling rack. Allow to cool at least 20 minutes before slicing.
Slice and enjoy!