Ingredients
Scale
- 1⅓ cups lukewarm water
- 2 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 2 tablespoons Italian seasoning
- 2 teaspoons olive oil
- 3½ - 4 cups all-purpose flour
- 1 egg beaten plus 1 tablespoon water (for egg wash)
Instructions
- Activate the Yeast: In your stand mixer bowl, combine lukewarm water, brown sugar, and yeast. Let the mixture rest until it becomes foamy, about 5-10 minutes.
- Form the Dough: Add olive oil, salt, Italian seasoning, and 3 cups of flour. Using the dough hook attachment, mix until a soft dough forms. Gradually add remaining flour as needed until the dough pulls away from the bowl sides.
- First Rise: Cover the bowl with a damp cloth and place in a warm, draft-free spot for 30 minutes or until doubled in size.
- Shape the Loaves: Divide the risen dough in half and shape into two loaves. Place on a parchment-lined baking sheet. Create a lengthwise slit along each loaf.
- Second Rise: Allow the shaped loaves to rise for another 30 minutes until noticeably puffy.
- Prepare for Baking: Preheat oven to 350°F. Place a shallow pan of water on the bottom rack. Brush loaves with egg wash and position a parchment paper barrier between them.
- Bake to Perfection: Bake for 30 minutes or until the crust achieves a deep golden brown color and sounds hollow when tapped.
- Prep Time: 20 minutes
- Cook Time: 30 minutes