Scali Bread
I wish I could say that I discovered Scali bread on a trip to Boston's little Italy. While it seems likely that I did have it when there given it's regional popularity, I didn't know about this flavorful Italian-American bread until I read about it while browsing King Arthur Baking's site. I was looking for a good "daily bread." Something that could work as toast or sandwich bread and also accompany simple dinner entrees. I absolutely love the nutty flavor of sesame seeds, so when I spotted this beauty I knew it was the one. In addition to the sesame, it's seasoned with salt and olive oil and includes dry milk which gives the bread some softness as well as a decent shelf life. Mine stayed fresh-tasting for 3 or 4 days, and after that it just needed a light toasting to perk it up. Chewy on the outside, soft on the inside, and big flavor - it's clearly popular for a reason.
You might also like this Braided Italian Cheese Bread
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Photos by Daniel Marks
Scali Bread Recipe:
By King Arthur Baking: https://www.kingarthurbaking.com/recipes/scali-bread-recipe
Yield:
1 large loaf, approximately 15-inches
Difficulty:
Moderate, the dough is a little sticky, and there's braiding.
Things to know
The recipe is easy to follow, but I do suggest following this, more streamlined blog post on King Arthur's site, rather than the one linked to from the recipe. You'll make an easy, overnight starter then combine it with the rest of the ingredients to form a sticky dough. After proofing, divide the dough into 3 strands, roll them sesame seeds, braid together and bake.
I used a mix of black and white sesame seeds - that's what I had on hand - and I think it adds a cool look when you slice the bread open and see the braid pattern on the inside. It does yield a very large loaf, so you might consider dividing into 6 strands for two loaves and gifting or freezing one.
I'd love to hear about your experience making it, so drop me a note if you do try it!
Photo by Sarah Marks
