What Is Bread, italian and How Can I Use It?

Wondering what to do with bread, italian? This guide covers how to pick it, cook it, store it, and swap it, plus 56 recipes to put it to work.

What is bread, italian?

Italian bread is the soft, oval white loaf you find in almost every supermarket bakery, sold under names like Italian loaf or Italian bread. It has a thin, lightly crisp crust and a soft, fluffy interior, milder and a touch richer than a baguette.

It is an all-purpose sandwich and table loaf, not a rustic artisan bread. Many supermarket versions are enriched with a little oil or sugar, which keeps the crumb tender and the crust from getting too hard.

Think of it as the everyday workhorse loaf for garlic bread and sandwiches.

How to Use Italian Bread

This loaf is built for sopping and spreading. Its soft crumb soaks up olive oil, sauce, and soup without falling apart, which is why it ends up in so many casual recipes.

Slice it thick on the diagonal for garlic bread or crostini, or split it lengthwise to fill a long sandwich.

It is the classic base for garlic bread and bruschetta. Toast slices for a Cherry Tomato & Basil Bruschetta with Goat Cheese, brush them with butter and garlic for Garlic Toast, or pile cured meats onto a round for a Muffuletta Sandwich.

Day-old slices are the move for Italian beef sandwiches, where the bread is meant to be dunked in jus, as in Amazing Chicago Italian Beef Sandwiches. Stale bread also turns into breadcrumbs or croutons.

Cooking and Pairing

Italian bread leans savory and pairs with anything Mediterranean: olive oil, garlic, tomatoes, basil, cured meats, and soft cheeses. A bowl of Farmer's Fresh Tomato Soup almost demands a slice for dunking.

For garlic bread, do not skimp on the butter and let it soak in before broiling. The soft crumb drinks it up, and a dry slice toasts into something hard and brittle instead of crisp outside and tender within.

The common mistake is using a fresh, fully soft loaf for dunking or bruschetta. It goes to mush the moment it hits liquid.

For anything wet, toast the bread first or use it a day old. A little staleness firms the crumb so it holds its shape.

Bread, Italian vs French Bread

People mix these up, but they behave differently. Italian bread is shorter and wider and softer, often enriched with oil, so the crust stays thin and the crumb stays tender.

French bread, like a baguette, is leaner and crustier, made with just flour, water, yeast, and salt. It has a crackly crust and a chewier, more open crumb.

Use Italian for soft sandwiches and garlic bread. Reach for French when you want a crisp crust and more chew.

Substitutes

A French loaf or baguette is the closest swap, though you get a crustier, chewier result. For sandwiches, a soft ciabatta or a hoagie roll matches the tender crumb better.

For garlic bread or bruschetta, sourdough or any rustic white loaf works well and brings more flavor. Plain white sandwich bread can stand in for breadcrumbs or a quick crouton, but it is too soft to hold up to soup.

Buying and Storage

A fresh loaf should feel light with a crust that gives slightly under a squeeze. Bakery loaves with no preservatives go stale fastest, so buy the day you need it when you can.

Keep Italian bread at room temperature in a paper bag for a day or two, which keeps the crust crisp. A plastic bag traps moisture and softens the crust but stretches the loaf to about three days.

Do not refrigerate it, since the fridge stales bread faster than the counter. For longer storage, slice the loaf and freeze it in a sealed bag for up to three months, then toast slices straight from frozen.

Nutrition

Quick facts

Food group: Bread, italian is a member of the Baked Products US Department of Agriculture nutritional food group.

In Chinese

面包，意大利

British (UK) term

Bread, italian

en français

pain, italien

en español

pan, italiano

How much does bread, italian weigh?

Related

Baked Products

Recipes using bread, italian

There are 56 recipes that contain this ingredient.

Artichoke Hearts & Fried Egg Crostini

Spread some pizza sauce over a few slices of toast, arrange a few marinated artichoke hearts and half fried egg over each toast. Drizzle a bit hot sauce on top. A quick, easy and tasty crostini is ready within 10 minutes.

Artichoke Hearts, Basil Pesto & Fried Egg Crostini

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

Farmer's Fresh Tomato Soup

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

Muffuletta Sandwich

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

Muffelatta Sandwich

This sandwich absolutely deserves 5 star! It was so quick and easy to put together, and it was packed with flavour. We omitted the anchovies, used Swiss cheese, otherwise followed the recipe. If you are looking for a crowd-pleasing sandwich, this is the one!

Garlic Toast

Toasty garlic bread is a quick-to-make addition to a meal.

Cherry Tomato & Basil Bruschetta with Goat Cheese

This flavorful bruschetta can be prepared within 5 minutes. Place it over toasted bread slices, then sprinkle some crumbled goat cheese or fresh mozzarella cheese on top. A quick, easy and tasty snack is ready to go!

Crostini Di Lenticchie

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Tomato, Bread & Pastina Stew

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.

Onion Soup with Eggs

Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.

Yummy Orange French Toast

Orange French toast soaked in fresh orange juice and Grand Marnier, pan-fried golden, then tossed in brown sugar. Brunch-worthy breakfast with citrus depth.

Grilled Italian Sandwiches

The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill.

Crostini Alla Porcini

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Warm Swiss Cheese, Mushroom, & Roasted Pepper Loaf

Warm Swiss Cheese, Mushroom, and Roasted Pepper Loaf recipe

Hot Turkey Sandwiches

Hot turkey sandwiches on Italian bread with a Monterey Jack cheese sauce, sliced tomatoes, and sauteed onions. Made entirely in the microwave in about 30 minutes.

Pappa Al Pomodoro

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.

Roasted Cauliflower With Capers & Bread Crumbs

Roasted cauliflower with capers, anchovy-lemon dressing, and toasted garlic bread crumbs. A Sicilian-inspired side that caramelizes sliced cauliflower and finishes it with briny, crunchy punch.

Grilled Flank Steak with Summer Vegetables

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

White Beans with Roasted Garlic Dressing

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Crostini

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Quick Gazpacho

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

Overnight French Toast & Cinnamon Syrup

Overnight french toast soaks Italian bread in a vanilla-cinnamon custard while you sleep, then pan-fries up golden in minutes. Served with a homemade caramel-cinnamon syrup. Easy weekend brunch.

Parmesan Toasts

Parmesan toasts rub Italian bread with raw garlic, drizzle with olive oil, top with parmesan and fleur de sel, then oven-bake until golden. Easiest appetizer going.

Spam Grilled Cheese Hero

Italian bread grilled golden with sliced SPAM, Swiss and American cheese, Roma tomatoes, Dijon mustard, and green onions. This loaded grilled cheese hero sandwich is ready in 25 minutes flat.

Pork Spiedis

Pork spiedis from upstate New York: cubed pork tenderloin marinated overnight in tomato juice, garlic, onion, and herbs, then grilled and served wrapped in Italian bread.

Antipasti - Buon'Appetito

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Tuna Nicoise Sandwich

Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.

Neapolitan Mushroom Soup

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

Spanish Garlic Soup

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

Celery Soup (Zuppa Di Accia)

Zuppa di Accia is a rustic Italian celery soup ladled over toasted bread with hard-boiled eggs, dried sausage, and sharp cheeses. A Tuscan bowl that warms the soul.

Riviera Loaf

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Basil Pesto Bread

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Grilled Fish Salad on Bruschetta

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Sourdough Stuffed Trout

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Tuscan Bread Soup (Italian)

Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.

Smoked Salmon & Cucumber Tramezzini

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Irish Lamb Stew with Red Potato

Irish lamb stew with red potatoes, pearl onions, and a splash of Irish ale. Slow-simmered with thyme and bay until the lamb is fork-tender. A St. Patrick's Day classic.

Calabrian Asparagus Soup

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

Grilled Italian Sandwich

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.

Cheddar Harvest Fondue

Sharp cheddar fondue with apple juice, Dijon mustard, and onion powder served with crusty bread cubes and blanched vegetables. A fall-inspired cheese dip ready in 30 minutes.

Tomato & Mozzarella Bruschetta

Broiled tomato mozzarella bruschetta with Roma tomatoes, fresh basil, capers, and balsamic vinegar on toasted Italian bread. Ready in 15 minutes as an appetizer or light meal.

Bacon, Lettuce & Salsa Sandwich

A loaded BLT sandwich with a Southwestern spin, featuring crispy turkey bacon, peppery arugula, sharp cheddar, creamy avocado, and a zesty mayo-salsa spread on toasted Italian bread. Ready in 10 minutes.

Tomato Bread & Pastina Stew

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Surefire Stuffing

Homemade bread stuffing with cubed Italian bread, toasted pecans, fresh thyme, and buttery sauteed onion and celery. Bound with egg and chicken stock for a moist, herb-fragrant holiday side dish.

Bruschetta Romana Piccante (Spicy Roman Bruschetta)

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

French Toast Strata Pie

French toast strata with country sausage, sliced apples, and Italian bread soaked overnight in maple-nutmeg custard. A make-ahead breakfast casserole baked golden and set.

Asparagus Soup (Zuppa Di Asparagi)

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Italian Beef Sandwiches

Slow cooker Italian beef sandwiches: chuck roast braised tender, shredded, and simmered with tangy pepperoncini, sweet peppers, and garlic, then piled on Italian bread. Feeds a crowd.

Favorite Turkey Muffaletta

Turkey muffaletta swaps the traditional cured meats for sliced turkey, layered with provolone and a vinegary olive salad of green olives, roasted red peppers, capers and parsley on a hollowed Italian loaf.

Amazing Chicago Italian Beef Sandwiches

Bring memories of the Windy City into your kitchen with this succulent beef dish.

All 56 recipes