Italian Sandwich Bread

13 Comments
3 minutes
July 28, 2021
Carole Jones

Happy Birthday Luke!
 
I can’t believe my baby #3 turns 10 today. I think having a newborn in the house has sure made me realize how fast the time with my children is flying by. There have been many times over the years I have wanted to hit the “Pause” button so they would stop growing up. (and also many times I wish there was a “fast forward” button, but I’ll deny it if you ever repeat that!)

Italian Sandwich Bread

This bread is in honor of my birthday boy who is always so excited to come home and smell some form of bread cooking, but then disappointed if it isn’t 100% white flour. He’ll eat the whole grain breads, but never forgets to request “normal” bread the next time I make some.

This was my “normal” bread growing up as a kid and the seven of us could throw down a loaf in a single breath. My mom had an industrial sized mixer in her kitchen and I’m still kicking myself that I didn’t take that mixer when she offered it to me a few years back. I only had a few kids then and no catering business. What was I going to do with that monsterous beast??? If only I knew then, I would have snatched it up in an instant!!!
 
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Italian Sandwich Bread

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Fresh, homemade Italian bread makes the best sandwiches and toast!  This recipe makes 2 loaves.

  • Yield: 2 loaves 1x

Ingredients

Scale
  • 2 1/2 C warm water
  • 1 pkg. yeast
  • 1/4 C oil
  • 2 Tb sugar
  • 1 Tb salt
  • 2 1/2 lbs bread flour

Instructions

  1. Dissolve the yeast and water in the bowl of your mixer with the dough hook. Add the sugar and oil and half the flour. Mix until smooth. Add the salt and remaining flour. Knead for 5 minutes until a smooth ball forms that pulls away from the sides of the bowl.
  2. Allow dough to rise until double. Dump onto lightly floured surface and shape into two loaves. Allow to rise in lightly greased bread pans. Bake at 350 for 30 minutes.
  • Author: Carole

Nutrition

  • Serving Size: 1 loaf
  • Calories: 2465
  • Sugar: 13g
  • Sodium: 2488mg
  • Fat: 27g
  • Saturated Fat: 4
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 436g
  • Fiber: 18g
  • Protein: 74g
  • Cholesterol: 0mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

13 comments

seamom
11 years ago

This comment has been removed by the author.

Anonymous
11 years ago

Does the type oil or flour matter?

Carole
11 years ago

I use canola oil and all purpose flour.

Linda Boughton
9 years ago

I am eager to try making this beautiful bread. I am guessing the kneading can be done with my KitchenAid mixer ? Thanks for sharing the recipe!!!

Carole
9 years ago

Absolutely Linda!

Jennifer
7 years ago

2 1/2 lbs of flour? Or is that supposed to be cups ?

Carole
7 years ago

Hey Jennifer! It is pounds.

Duncan
5 years ago

Hey Jennifer, I ran into the same issue, I added 2.5 cups! Didn’t look right so just kept adding flour until it was good. We will know in 30 min!

Mindtraveler
5 years ago

will you please put measurements into cups instead of lbs? It is very hard for those of us that do not measure in lbs!

Becca
4 years ago

What size loaf pan do you recommend? I have two different ones. Thanks!

Carole
4 years ago

Hi Becca! This recipe uses the standard 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan size. If you have one that is larger, you loaves will come out a bit shorter and will bake a bit quicker. If you have smaller pans, you will need less dough in each pan and less time to bake.

Jamie Alley
1 year ago

Can this bread be frozen in raw form?

Carole Jones
1 year ago

Hi Jamie! Yes, you can freeze the bread dough. To do so, let it rise the first time, form it into loaves, then let it rise about half way before freezing the dough. When you go to use it, place it on the counter loosely covered with plastic wrap, and let it thaw and finish rising.

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