Italian Bread

Combine active dry yeast, warm water, and sugar in a large bowl, stirring gently to dissolve the yeast. Let the mixture rest for 5 minutes until foamy.

Add vegetable oil and salt to the yeast mixture, then stir well to incorporate.

Gradually add flour and wheat germ (if using) to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.

Transfer dough to a lightly floured work surface and knead for 8–10 minutes until smooth and elastic, adding additional flour as needed to prevent sticking.

Form the dough into a ball and place it in an oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, approximately 1 hour.

Punch down the risen dough and divide into 2 equal portions. Shape each portion into an oval or round loaf and place on a parchment-lined baking sheet.

Cover the loaves with a damp kitchen towel and allow a second rise for 30–40 minutes until puffy.

Preheat oven to 425°F and prepare the cornstarch glaze by dissolving 1 teaspoon cornstarch in ⅓ cup water. Brush the glaze evenly over the tops of the loaves.

Bake the loaves for 25–30 minutes until golden brown and the bottoms sound hollow when tapped.

Transfer baked loaves to a wire rack and cool completely before serving.