If you are looking to make bakery-style bread at home, this Scali bread recipe is the perfect place to start. With its golden sesame crust and soft, fluffy interior, this bread is a true Italian-American classic that’s surprisingly easy to bake from scratch.
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👩🏽🍳Why You Should Make This Scali Bread Recipe
- Bakery-Style at Home: This Scali bread delivers that golden, sesame-crusted finish and soft, airy crumb you usually find only at artisan bakeries — but it's completely doable in your kitchen.
- Quick and Straightforward: No complicated techniques or long fermentation times here. This is a beginner-friendly bread recipe that's perfect even if you're new to baking.
- Everyday Ingredients: You only need pantry staples like flour, milk, and yeast — no fancy flours or special equipment required!
- Versatile and Crowd-Pleasing: Whether you use it for sandwiches, toast, or alongside a hearty soup, this homemade Scali bread will quickly become a family favorite.
🧂 Ingredient Notes
1. All-Purpose Flour:
For this traditional Scali bread, regular all-purpose flour works perfectly and gives a light, soft crumb. If needed, you can substitute bread flour for a slightly chewier texture, but stick to all-purpose for the classic feel. Always use fresh, high-quality flour for the best flavor and rise.
2. Whole Milk:
Whole milk adds richness and tenderness to the bread. You can substitute it with an equal quantity of water if you are using dry milk powder.
You can substitute whole milk with 2% milk if that's what you have on hand, but avoid using skim milk, as it won’t provide the same softness. For a dairy-free version, unsweetened almond milk or oat milk can work, but expect a slightly different flavor in your homemade Scali bread.
3. Instant Yeast:
Instant yeast is ideal here because it speeds up the fermentation process and gives you a beautifully risen loaf. If you only have active dry yeast, you can surely use it — just dissolve it in the warm milk first and allow it to sit for about 5–10 minutes until frothy. (Use the same quantity.)
4. Salt:
Fine Sea salt or Himalayan Pink salt is best for this Italian sesame bread recipe. It strengthens the dough and balances the flavor. If you’re using kosher salt, slightly increase the amount to account for the larger crystal size.
5. Sugar:
A small amount of sugar feeds the yeast and enhances browning. You can use regular granulated sugar. Honey could be a tasty substitute if you want a slightly more aromatic loaf.
6. Sesame Seeds:
The sesame seed coating is what gives Scali bread its signature look and nutty flavor. White or brown sesame seeds are traditionally used, but black sesame seeds can be an interesting twist if you want a more dramatic look. Toasting the seeds lightly before rolling the dough in them can intensify their flavor — highly recommended!
🔪 Step-by-step Instructions
Step 1: Make the Pre-ferment
In scale bread, we make a pre-ferment or a sort of starter first. This aids in flavor. Such a technique is very popular in Italian bread making as it aids in flavor development in the Scali loaf.
To make the starter, in a small bowl, mix the measured amount of all-purpose flour, water, and a pinch of instant yeast until well combined. The mixture will look like a sticky, rough dough — that's exactly what you want. Cover the bowl loosely and let it sit at room temperature for at least 7-8 hours. I like to prepare the preferment on the night before so that the pre-ferment becomes bubbly and slightly puffy by the morning. This simple preferment gives your Scali bread extra flavor and a softer texture.
Step 2: Make the Dough
Next morning, grab a large mixing bowl, combine the preferment with the room temperature milk, sugar, and yeast. Combine well using a dough whisk or a regular whisk.
In a separate bowl, combine the measured quantity of all purpose flour and salt. Mix the salt nicely into the flour using a whisk. Now add in the milk and preferment mixture (wet ingredients. Start mixing with a wooden spoon or a stand mixer fitted with the dough hook until everything comes together into a shaggy dough. Knead the dough for about 12-15 minutes by hand or 8-10 minutes in the mixer until it becomes smooth, elastic, and slightly tacky but not sticky. A well-kneaded dough will stretch without tearing when you pull it gently.
Step 3: First Rise
Transfer into a greased large mixing bowl with enough headroom for the dough to rise. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. A slightly warm kitchen or the inside of a turned-off oven with the light on works perfectly for this rise. This initial rise allows the yeast to create carbon dioxide bubbles that develop the bread's structure.
Step 4: Shape the Bread
Once the dough has risen, gently punch it down to release the gas. Turn it out onto a lightly floured surface. Divide the dough into three equal parts using a weighing scale. Then roll each portion into an oval roll. Cover and let it rest for 10-15 minutes.
Now shape it into a long, even rope about 16–18 inches in length. Roll the dough rope lightly in a shallow plate filled with sesame seeds, making sure it's fully coated. If needed, you can spritz the dough lightly with water or milk, so the seeds stick better.
Now, place three ropes parallel to each other. Then, bring them close and pinch them together. Now start braiding them like a normal braid and pinch the ends under the loaf. The distinctive three-strand braid gives Scali bread its characteristic appearance and ensures even baking.
Step 5: Second Rise
Transfer the sesame-coated and shaped scale bread onto a parchment-lined baking sheet. Cover it loosely and let it rise again for about 35–45 minutes, until it looks noticeably puffy but not over-proofed. During this time, preheat your oven to 375°F (190°C) so it's hot and ready when your bread is.
Step 6: Bake
Place the baking sheet in the preheated oven and bake the Scali bread for 25–30 minutes, or until it's deeply golden brown and sounds hollow when tapped on the bottom. The sesame seeds should be nicely toasted by the end of baking, giving the bread its signature nutty aroma.
Step 7: Cool and enjoy!
Once baked, transfer the Scali bread to a wire rack and let it cool completely before slicing. This resting time ensures the crumb sets properly and gives you perfect, bakery-style slices.
📝 Recipe Notes
- Traditional Scali bread recipe topping is sesame seeds only; can experiment with poppy or nigella seeds for visual interest
- For sesame allergies, sunflower seeds work as an alternative, though the flavor profile changes significantly
- If the dough becomes sticky during braiding (though this shouldn’t happen if you follow the recipe precisely), lightly oil hands/work surface instead of adding excess flour, which causes density; alternatively, chill dough 15-20 minutes
- Cracking braids during baking indicates insufficient proofing; allow the braided loaf to rise until puffy (45-60 minutes) with slow spring-back when gently pressed
- For better seed adhesion, give a milk wash and apply seeds immediately.
- Dense/gummy interior means underbaking; bread should reach an internal temperature of 190-200°F
- If the crust browns too quickly before the interior finishes, tent with foil for the remaining bake time
- Monitor sesame seeds during baking to prevent burning/bitterness, and tent with foil if darkening too quickly
- In high humidity, reduce the recipe liquid by 1-2 tablespoons for proper dough consistency
- For high altitude baking (above 3,500 feet): reduce yeast by 25%, increase oven temperature by 25°F, shorten baking time slightly
- Authentic Boston Scali bread recipe requires proper fermentation; consider a slow overnight refrigerator rise for enhanced flavor development in your Italian braided sesame seed bread
🍽 Serving suggestions
This braided Italian bread is remarkably versatile, making it perfect for numerous serving applications. For an authentic Italian-American experience, slice it horizontally for substantial sandwiches filled with veggies and paired with provolone cheese and drizzled with olive oil. This Sandwich bread has a slightly sweet flavor, and the sesame seed coating complements the savory fillings perfectly.
For a simpler approach, this bread excels when served alongside pasta dishes, particularly those with rich tomato sauces that can be sopped up with the bread's absorbent interior. It also makes excellent garlic bread - simply slice partially through the loaf at 1-inch intervals, insert a mixture of butter, garlic, and herbs between the cuts, wrap in foil, and bake until fragrant.
Day-old Scali bread can be transformed into delicious breadcrumbs (the sesame seeds add wonderful flavor), crostini, bread pudding, or panzanella salad. The bread's unique flavor profile and structure make it particularly good for French toast, where the sesame seeds add unexpected nuttiness to this breakfast favorite. You can also serve it alongside soups and stews.
🫙 Storage
For optimal storage, keep Scali bread at room temperature wrapped in a clean kitchen towel for up to 3-4 days to maintain the contrast between the crust and interior. Avoid plastic bags, which soften the crust prematurely.
For longer storage, freeze the bread wrapped tightly in aluminum foil and then in a freezer bag for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for 5-10 minutes to restore the crust's crispness.
❓ FAQs
Scali bread's history is fascinating. It is a traditional Italian-American bread that originated in Boston's North End among Italian immigrants. What makes it truly unique is its distinctive braided shape and the generous coating of sesame seeds that gives it both visual appeal and a nutty flavor profile. The bread features a soft, slightly chewy interior with a golden-brown crust that's neither too hard nor too soft, striking the perfect texture balance.
Authentic Scali bread is made with a simple dough that includes flour, water, yeast, salt, sugar, and often a small amount of olive oil or butter for richness. The process of fermentation is key to developing its characteristic mild, slightly sweet flavor. Unlike some Italian breads that use a biga or poolish pre-ferment, traditional Scali typically relies on a straight dough method, though some bakers now incorporate a starter for added complexity.
The bread's name comes from the Scali family bakery in Massachusetts that popularized this style of bread in the early 20th century. Today, Scali bread remains a beloved staple in Boston-area bakeries and Italian-American households, particularly for sandwiches and as an accompaniment to pasta dishes.
🔗 More bread recipes
- Resurrection Rolls
- Turmeric bread
- Beetroot Bread
- Danish Buns
- Spanish bread
- Challah Bread
- Mini Hot Dog Buns
This traditional Italian-American sesame seed braided bread brings the authentic taste of Boston's North End bakeries right to your kitchen. Whether enjoyed with a hearty pasta dinner or transformed into the perfect sandwich loaf, homemade Scali bread will surely become a family favorite in your baking repertoire.
Share your Scali bread creations with me in the comments below.
Till then,
Happy Baking!
Scali Bread
Ingredients
Ingredients for pre-ferment/ starter
- 50 g all purpose flour (~⅓ cup)
- 45 g water (~3 tbsp)
- 1 g instant yeast (~¼ tsp)
Ingredients for bread dough
- 300 g all purpose flour (~2 ½ cups)
- 210 g whole milk (~¾ cup + 2 tbsp)
- 2 teaspoon instant yeast
- 7 g salt (~1 ¼ tsp)
- 4 g sugar (~1 tsp)
- ¼ cup sesame seeds
Instructions
Step 1: Make the Preferment
- In this Italian braided bread-making, a preferment (or starter) is crucial for developing complex flavors. This technique significantly enhances the bread's taste profile and improves texture.
- In a medium bowl, combine all-purpose flour, room temperature water, and ¼ teaspoon instant yeast
- Mix thoroughly until it forms a sticky, rough dough consistency
- Cover the bowl loosely with plastic wrap or a clean kitchen towel
- Allow to ferment at room temperature (68-72°F) for at least 7-8 hours
- For best results, prepare the preferment the evening before baking
- When ready, the preferment should appear bubbly, slightly puffy, and have a mild sour aroma
Step 2: Make the Dough
- The next morning, you'll combine the preferment with additional ingredients to create your Scali bread dough.
- In a large mixing bowl, combine the bubbly preferment, room temperature milk, sugar, and instant yeast.
- Whisk thoroughly using a dough whisk or regular whisk until well incorporated
- In a separate bowl, whisk together all-purpose flour and salt to ensure even distribution
- Add the flour mixture to the wet ingredients and combine using a wooden spoon until a shaggy dough forms
- Turn the dough onto a lightly floured surface and begin kneading
- Knead by hand for 12-15 minutes or with a stand mixer fitted with a dough hook for 8-10 minutes
- The properly kneaded dough should be smooth, elastic, and slightly tacky but not sticky
- Test readiness with the "windowpane test" - a small piece should stretch thin enough to see light through without tearing
Step 3: First Rise
- Lightly oil a large mixing bowl that provides ample room for the dough to double in size
- Transfer the kneaded dough to the greased bowl, turning once to coat all surfaces with oil
- Cover the bowl securely with plastic wrap or a damp kitchen towel to prevent the surface from drying out
- Place in a warm draft-free location (75-80°F) for 1 to 1.5 hours
- The dough is ready when it has doubled in size and leaves an indentation when gently poked with a finger
- For an ideal rising environment, place in a turned-off oven with just the light on
Step 4: Shape the Bread
- When doubled in size, gently punch down the center of the dough to release excess gas bubbles
- Transfer the dough onto a lightly floured work surface
- Using a kitchen scale for precision, divide the dough into three exactly equal portions
- Shape each portion into an oval and cover with a kitchen towel
- Allow the divided dough to rest for 10-15 minutes to relax the gluten
- Roll each portion into a long, even rope approximately 16-18 inches in length with tapered ends
- Pour sesame seeds onto a shallow plate or baking sheet
- Lightly spritz each rope with water or brush with milk to help seeds adhere
- Roll each rope in the sesame seeds, ensuring complete coverage on all sides
- Arrange the three seeded ropes parallel to each other
- Pinch the three ends together firmly at the top
- Create a standard three-strand braid: left over middle, right over middle, repeating until complete
- Pinch and tuck the bottom ends underneath the loaf to secure the braid
Step 5: Second Rise
- Line a baking sheet with parchment paper and transfer the braided loaf onto it
- Cover loosely with a clean kitchen towel or lightly oiled plastic wrap
- Allow the braided loaf to rise again for 35-45 minutes in a warm location
- The dough should become noticeably puffy but not doubled in size
- Test readiness by gently pressing the dough - it should spring back slowly
- While the dough rises, preheat your oven to 375°F (190°C) with a rack positioned in the middle
Step 6: Bake
- Remove the covering from the proofed bread carefully to avoid deflating
- Place the baking sheet on the middle rack of the preheated oven
- Bake for 25-30 minutes, rotating the pan halfway through for even browning
- The bread is done when it reaches a deep golden brown color
- The internal temperature should register 190-200°F on an instant-read thermometer
- When tapped on the bottom, the bread should sound hollow
- The sesame seeds should appear toasted but not burnt
Step 7: Cool and Enjoy
- Proper cooling is essential for the perfect texture and flavor development.
- Remove the baked bread from the oven
- Transfer immediately to a wire cooling rack to prevent a soggy bottom crust
- Allow the bread to cool completely for at least 1 hour before slicing
- This cooling period allows the crumb structure to set properly
- Once cooled, slice with a serrated knife and enjoy your authentic homemade Scali bread
Notes
- Toppings & Variations
Traditional Scali bread uses sesame seeds, but you can experiment with poppy or nigella seeds for visual appeal. For sesame allergies, sunflower seeds make a good substitute, though they alter the flavor. - Dough Handling
If the dough is sticky during braiding (unlikely if the recipe is followed exactly): Lightly oil hands and work surface instead of adding excess flour (which can make the bread dense). Alternatively, chill the dough for 15–20 minutes to firm it up. In high humidity, reduce liquid in the recipe by 1–2 tablespoons for better dough consistency. - Proofing & Baking
Cracking during baking? The dough likely needed more proofing. Let the braided loaf rise until puffy (45–60 minutes) and springs back slowly when gently pressed.
For better seed adhesion: Brush with milk and apply seeds immediately before baking.
If the crust browns too quickly, tent with foil to prevent burning while the interior finishes baking.
Watch sesame seeds closely—they can burn easily. Tent with foil if they darken too fast. - Flavor Enhancement
For a deeper flavor, try a slow overnight rise in the refrigerator. This improves fermentation, giving your Italian braided sesame bread a more authentic taste.
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