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Italian Hero Bread Recipe- Homemade

I made this Italian Hero Bread recipe, and it’s everything I hoped for—crusty on the outside, soft and chewy inside, with that authentic bakery-style taste. It’s perfect for hearty sandwiches loaded with meats, cheeses, and veggies. The dough is simple, made with flour, yeast, water, olive oil, and a pinch of sugar and salt. After a slow rise, it bakes to golden perfection. I love how it holds up to juicy fillings without falling apart. Whether you’re making a classic sub or just want fresh bread at home, this recipe delivers the real Italian hero experience.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
25 minutes
Total Time 2 hours 15 minutes
Servings: 4
Course: Bread
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ½ cups bread flour plus extra for dusting
  • 1 packet 2 ¼ tsp active dry yeast
  • 1 ¼ cups warm water 110°F
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1 ½ tsp salt
  • Optional: 1 egg for egg wash + 1 tbsp water

Equipment

  • Mixing bowls
  • Dough scraper (optional but helpful)
  • Stand mixer with dough hook (or knead by hand)
  • Baking sheet
  • Parchment paper
  • Clean kitchen towel or plastic wrap
  • Pastry brush (for egg wash)

Method
 

🥄 Step 1: Prep Ingredients
  1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  2. Stir in olive oil, salt, and gradually add flour. Mix until a shaggy dough forms.
💪 Step 2: Knead the Dough
  1. Knead by hand for 8–10 minutes or in a mixer for about 5 minutes, until the dough is smooth and elastic.
  2. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled.
🔥 Step 3: Shape and Rest
  1. Punch down the dough and divide into 2–4 pieces depending on the size of bread you want.
  2. Shape each piece into a long sub roll. Place them on a baking sheet lined with parchment.
  3. Cover and let rest for 30–40 minutes.
🍞 Step 4: Bake the Bread
  1. Preheat your oven to 425°F (220°C).
  2. Optional: Brush with egg wash for a shiny crust.
  3. Bake for 20–25 minutes or until golden brown and sounds hollow when tapped.
  4. Cool slightly before slicing.

Notes

Make sure not to over-flour your dough. It should feel soft and slightly tacky, not dry. If you’re shaping longer loaves, be gentle to avoid knocking out too much air. Letting it rest and rise fully gives that nice airy interior!