Braided Italian Scali Bread

Scali Bread is the signature bread of Boston's Italian-American community. According to the book, the Scali family of Boston once specialized in this bread, which is now a fixture in grocery stores, bakeries and cafes in the area. It is light-textured, usually braided and sprinkled with sesame seeds. I have never heard of Scali Bread before this,  and now it is in my to-make-again list! 

This is one delicious bread!

This bread starts off with an overnight starter. Water, flour and yeast are mixed, covered and  leave for at least 12 hours or overnight. When it's ready (starter will rise and  have small bubbles), scrape into the bread machine pan, add in the rest of the ingredients, select Basic Dough cycle. I find that the dough is really wet, so I added in about 1/4 cup more flour to the bread pan. Once dough is ready, scrape the dough onto a lightly floured surface and divide into three equal sizes. Dough is very soft and sticky, I sprinkled more flour on work surface and on the dough. Flour your hands. Shape each piece into a 16" long roll. Make into a plait, it was quite difficult as the dough is really soft! Transfer the dough to the baking sheet, again is not an easy task! Covered, leave to rise for about 30 minutes. 

Once the dough has risen, brush with beaten eggs all over and sprinkled some sesame, pressing the seeds gently. Bake in a preheated oven at 220C for 25 minutes.

Leave to cool, then slice and enjoy!

This Braided Italian Scali Bread has a soft crust, with soft, moist and wonderful texture. The sesame seeds adds the nutty taste and fragrance to this lovely bread. I really like the crust!

I ate a slice, spread with some butter and raspberry jam, delicious! This bread is also suitable as a sandwich bread, may also be served with pasta or with soup. An all-purpose bread!

I'm sharing this with :

BYOB, Bake Your Own Bread hosted by Girlichef

Cookbook Sunday hosted by Couscous & Consciousness

Bake with Bizzy hosted by Bizzy Bakes

Braided Italian Scali Bread
(adapted from "The Artisan Bread Machine" by Judith Fertig)
Starter
1 cup all-purpose flour (I use bread flour)
1/2 cup water, at room temperature
1/4 tsp instant or bread machine yeast

Dough
1/3 cup lukewarm water
1/3 cup lukewarm milk
2 tbsp olive oil
1-1/4 tsp salt
2 cups all-purpose flour (I use bread flour)
2 tsp instant or bread machine yeast

Topping
1 large egg, beaten
2 tsbp sesame seeds

1. Starter : In a bowl, combine flour, water and yeast. Cover with plastic wrap and let rise at room temperature for 12 hours or overnight.
2. Dough : Transfer starter to the bread pan. Add water, milk, oil and salt. Spoon flour on top of liquid. Add yeast.
3. Select the Artisan Dough or Dough cycle and press Start.
4. When the cycle is finished, transfer dough to a floured surface and punch down gently. Divide dough into thirds. Roll each third into a 16-inch (40cm) long rope. Braid ropes together, tucking ends under. Place on prepared baking sheet. Cover with a clean towel and let rise for 30 minutes. Meanwhile, preheat oven to 425F (220C).
5. Topping : Brush braid with beaten egg and sprinkle with sesame seeds, pressing the seeds into the dough.
6. Bake for about 25 minutes or until risen and dark brown and an instant-read thermometer inserted in the center registers 190F (90C). Remove from pan and let cool on a wire rack.