Homemade Italian Bread

Step 1

Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in a small bowl.

Step 2

In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.

Step 3

Add 2 – 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl, cover with a towel and let rise for 1 hour. (If using a mixer, remove the bowl from the mixer and cover. Otherwise your paddle attachment or dough hook will get covered in dough when it rises). NO KNEADING IS REQUIRED.

Step 4

After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don't dry out the dough. Add by quarter cupfuls until its workable.

Step 5

Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.

Step 6

Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife.

Step 7

Cover and let loaves rise 30 more minutes.

Step 8

While loaves are rising, preheat oven to 400 degrees Fahrenheit.

Step 9

Whisk the egg white and brush over the top of loaves.

Step 10

Bake for 25 – 30 minutes.