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–+ servings
a braided loaf with some bread slices lying in front of it

Scali Bread

Meenakshi
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, Scali bread is a true Italian-American classic that’s surprisingly easy to bake from scratch.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 12 hours
Total Time 12 hours 50 minutes
Course Bread
Cuisine American, Italian
Servings 12
Calories 144 kcal

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 144kcalCarbohydrates: 25.37gProtein: 4.4gFat: 2.73gSodium: 265mgPotassium: 67mgFiber: 1.2gSugar: 2.63gVitamin A: 28IUCalcium: 25mgIron: 1.61mg
Keyword braided sandwich bread, italian american braided bread, scali bread, scali bread recipe
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