Authentic Pane Di Casa Italian Bread
Pane Di Casa Bread is an easy, homemade classic Italian bread recipe with a crunchy crust and a soft exterior. This loaf is Nonna approved!
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 1 Loaf
Equipment
Ingredients
- 2 Cups (250 g) All Purpose Flour
- 2 Cups (336 g) Semolina Flour Fine, not course
- 2 1/4 Teaspoons (2.25 Teaspoons) Yeast 7g or one packet
- 1 2/3 Cups (394.31 ml) Water
- 1 3/4 Teaspoons (1.75 Teaspoons) Salt
Instructions
- In the bowl of a stand mixer, add warm water and yeast. Let sit for five minutes until the yeast is foamy. (If you don't have a stand mixer, you can use a large mixing bowl and knead by hand.)
- Add all-purpose flour, semolina flour, salt and water into the bowl. With the dough hook attachment, knead for five minutes. The dough should form a smooth ball that isn't too sticky. If it is too sticky, add 1 tablespoon of flour at a time.
- Grease a large bowl. Add the dough ball into the greased bowl. Let rise at room temperature for an hour or until doubled.
- Once the doughball has doubled, place it on a lightly floured surface. Shape the dough ball into a round loaf by folding the dough's bottom, sides, and top. Turn over so that the folds are on the bottom. Flour a sheet of parchment paper with semolina flour and all-purpose flour. Transfer the shaped dough onto the parchment paper.
- 2nd Rise: Cover with an upside-down mixing bowl and let rise for 30 minutes.
- Preheat the oven to 450°F. OPTIONAL: Place a pizza stone on the center rack. If you don't have one, don't use it.
- Once the oven is preheated, sprinkle some water on the top of the bread. The water will help develop a crispy crust during baking. Slice the top of the dough with a bread lame or cut with kitchen shears. You can also slice with a very sharp knife.
- Transfer the bread onto a baking sheet then place it inside the oven. Bake at 450°F for 15 minutes. Then, turn down the heat to 425°F and bake until golden brown and the internal temp of the bread is 195°F.
Video
Notes
- Check out the step-by-step photos on my blog post. They're very helpful!
- If your yeast does not become foamy, then your yeast might be dead. You'll need to start over. Check out my Baking With Yeast Guide to help troubleshoot your yeast problems.
- No Stand Mixer? No Problem! You can knead any basic bread recipe by hand. Simply add the ingredients into a large mixing bowl. Mix with a wooden spoon then knead by hand.
- Shaping The Dough (Optional): If you have a banneton, you can place the dough in there after it is shaped.
- Overnight Instructions: You can let the dough have its first rise in the fridge overnight. To do so, mix all of the ingredients. Cover the dough tightly with plastic wrap and place in the refrigerator for up to 12 hours. Remove from the fridge and let the dough to rise for two more hours at room temperature.
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