Scali Bread Recipe: How to Master This Italian Classic Fast

There’s something magical about biting into a loaf of bread that’s golden‑brown on the outside, soft and fluffy on the inside, and fragrant with sesame seeds. That’s exactly what this Scali Bread Recipe delivers: a nutty crunch, a tender crumb, and a loaf that commands attention at any table. Whether warm from the oven with melting butter or sliced for sandwiches, this bread hits all the right notes. I first tasted Scali bread at a small Italian bakery in Boston’s North End. The smell; it was irresistible. I couldn’t help but buy two loaves and by the time I left, I’d eaten half a loaf! That’s how delicious and addicting this braided sesame loaf can be.

What makes this scali bread recipe special is how simple it is: basic ingredients, modest prep steps, yet the result looks and tastes like it came from a bakery. It doesn’t demand hours of complicated technique, nor exotic flours. If you can mix, let dough rise, braid, and bake, you can make this. It’s superbly family‑friendly: kids will love pulling off pieces, teens will use it for sandwiches, and grown‑ups will enjoy the artisan feel.

If you’ve tried other popular bread recipes here, maybe our Homestyle Challah or the Classic Italian Herb Bread; you know we’re all about bakery quality at home. But Scali is different: the sesame crust, the braid, the slightly sweet doughn it stands apart. I promise that once you try this scali bread recipe, it will quickly become one of your go‑to breads. Let’s roll up our sleeves, get our hands floury, and bake something unforgettable!

What is Scali Bread?

“Scali Bread”; what a name, right? Who came up with Scali, and why is this loaf so beloved? Is it the sound of it that makes you want a bite already? Legend has it that the name “Scali” comes from an Italian family bakery in Massachusetts (some say Fitchburg) that popularized this braided, sesame‑seeded loaf. Others believe “Scali” may be a variation or derivation of “scala” meaning steps or ladder in Italian, nodding to the braid’s shape. But no matter the origin, the name is forever tied to something delicious.

A playful anecdote: a friend once told me, “The way to a man’s heart is through his stomach,” and I said, yes, but a hot slice of Scali Bread with butter might beat even the best love letter. Because what better way to show you care than with a loaf baked from scratch?

So when you read scali bread recipe, you’re not just reading directions, you’re stepping into a tradition of warmth, of sesame‑seeded crusts, of golden braid, and of loaves shared at dinner tables. Curious yet? I encourage you: try this recipe, taste that soft crumb, hear the crackle of sesame on crust, and maybe share the loaf (or don’t, your secret is safe!).

Why You’ll Love This Scali Bread

There are a lot of breads out there, but this Scali Bread Recipe has three key aspects that make it especially irresistible:

1. Main Highlight of the Dish
   The standout feature is that golden braided loaf, topped with sesame seeds, boasting a crust with a gentle crunch and a crumb so soft you’d want to eat it plain. When baked just right, the crust has a beautiful sheen (often from an egg or milk wash), and the interior is airy yet tender. The sesame seeds add nuttiness and texture. Each slice gives contrast: crisp outside, plush inside.
2. Cost‑Saving Benefits of Making It at Home
   Buying artisan or bakery bread can get pricey. But making Scali at home uses everyday pantry staples—flour, yeast, salt, water/milk/olive oil, sesame seeds, and gives you more loaf for your money. Plus, you control the ingredients: fresher, no preservatives, and you can shape it how you want. Compared to packaged bread or gourmet loaves, making this scali bread recipe will save you money and give better flavor and texture.
3. Flavorful Toppings & Ingredients That Make It Special
   Sesame seeds aren’t just decoration; they toast in the oven, releasing oils and aroma. A wash (egg white, milk, or water) helps seeds stick and gives a glossy crust. Olive oil or sometimes a bit of sugar in the dough rounds out flavor. The braid shape isn’t just pretty, it helps the loaf bake evenly and offers what I like to call “pulled edges” for extra crust appeal. Compared to, say, a simple white sandwich loaf, Scali gives more texture, more complexity, more character.

Also, if you’ve tested other bread recipes on the blog like our Classic White Loaf or Dinner Rolls, you’ll see Scali is in the sweet spot: more artisan than plain sandwich bread, but less intimidating than a multi‑step sourdough.

Ready to bake? Let’s get to it, because this scali bread recipe deserves a place in your recipe rotation.

How to Make Scali Bread

Quick Overview

This scali bread recipe is rewarding yet approachable. You’ll start with a preferment (a starter or sponge), mix a dough that includes simple ingredients, let it rise, braid, top with sesame seeds, bake until golden, and end up with a loaf that looks professional and tastes like something out of a boutique bakery. Prep time is modest; the bulk of the time is passive rise, so you can do other things while the dough works its magic. Altogether, expect from start to finish about 11‑12 hours if you include overnight starter, or about 4‑5 hours if using a quicker preferment method.

Key Ingredients for Scali Bread

Below are the ingredients you’ll need. Be sure to have them on hand and measure carefully. (Insert image here: a clean layout of ingredients – flour, yeast, milk/olive oil, sesame seeds, etc.)

(Adjust quantities depending on loaf size; this table corresponds roughly to a large single loaf.)

Step‑by‑Step Instructions

Here are the clear, actionable steps to make this Scali Bread Recipe. Perfect for beginners too.

1. Prepare the Preferment (Starter / Sponge)
   • In a bowl, mix designated portion of flour, water, and a pinch of yeast.
   • Stir until it forms a rough, somewhat sticky dough. Cover loosely.
   • Let rest at room temperature for 6–12 hours (overnight works well). During this time it should get bubbly and fragrant.
2. Mix the Main Dough
   • In a large mixing bowl (or stand mixer), combine the preferment with remaining flour, yeast, sugar, salt, milk (or milk powder and water), olive oil.
   • Mix on low speed until everything comes together. If using a stand mixer, switch to a dough hook and knead for about 8‑10 minutes until the dough becomes smooth, elastic, and slightly tacky but not overly sticky.
3. First Rise (Bulk Fermentation)
   • Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp cloth.
   • Let rise at room temperature until roughly doubled in size. This may take 1‑2 hours depending on your room temperature.
4. Shape the Loaf
   • Punch down gently to deflate slightly. Turn the dough out onto a lightly floured surface.
   • Divide into three equal portions. Roll each into ropes of even length.
   • Braid the three ropes together, pinching the ends to seal. Tuck them under for a clean finish.
5. Second Rise (Proofing the Shaped Loaf)
   • Transfer the braided loaf onto a parchment‑lined baking sheet.
   • Brush with egg or egg white wash for gloss.
   • Generously coat with sesame seeds.
   • Cover loosely to avoid drying out. Let rise again until puffy—this takes 45‑60 minutes.
6. Bake
   • Preheat your oven to about 375°‑425°F (190°‑220°C).
   • Place loaf in centre rack. Bake for 25‑30 minutes, until crust is deeply golden and loaf sounds hollow when tapped on the bottom.
7. Cool & Slice
   • Remove loaf from oven; transfer to a wire rack.
   • Let bread cool completely (or at least 1 hour) before slicing. This helps the interior set and prevents gummy texture.

What to Serve Scali Bread With

Scali Bread is versatile, here are some combinations to amplify its flavor and elevate your meals:

• With soups and stews: Tomato basil soup, chicken noodle, minestrone; cali soaks up broth nicely.
• For sandwiches: Its airy interior and crust make it perfect for Italian sandwiches, cold cuts, roasted veggies, or grilled cheese.
• With pasta dishes: Think hearty tomato sauces, meatballs, or even creamy Alfredo. Use Scali to mop up every last drop.
• Breakfast or brunch: Toasted with butter and jam, or used for French toast, especially when leftover. Sesame adds a nice twist.
• Accompaniments & spreads: Olive oil and balsamic, garlic butter, herbed butter, pesto, tapenade, or soft cheeses.

A good drink pairing: a robust red wine, or for breakfast, a strong coffee or tea complements the bread nicely.

Top Tips for Perfecting Scali Bread

Ingredient Substitutions & Adjustments

• If you don’t have whole milk, you can use water + milk powder, or 2% milk. Avoid skim milk if you want richness.
• Olive oil gives flavor; vegetable oil works in a pinch. Butter can be used but changes texture slightly.
• If you’re out of sesame seeds, try poppy seeds or sunflower seeds for topping—but these change flavor.
• Using instant yeast speeds things; if using active dry yeast, proof it first.

Timing Adjustments

• Rising times depend greatly on room temperature. If your kitchen is warm (80°F/27°C+), dough will rise faster; cooler rooms slow things down.
• If second rise happens too long, braided loaf may over‑proof, losing structure. Better to err on slightly under‑proofed than over.

Common Mistakes to Avoid

• Too much flour: trying to make dough not sticky by adding excess flour results in dense loaf. Use just enough to handle shaping.
• Under‑kneading: dough needs proper gluten development for good structure. If you skip kneading, crumb is gummy.
• Seed adhesion failures: skip the wash or it’s too dry, seeds won’t stick.
• Baking too hot or too long: will burn crust before interior cooks. If crust gets dark early, tent with foil.

Special Techniques

• A long, slow preferment overnight will deepen flavor.
• Braiding helps for even baking and beautiful appearance. If you’re not confident braiding, you can do a simpler shape, but braid yields that signature look.

Storing and Reheating Tips

How to Store Leftovers

• Once completely cooled, wrap your loaf in plastic wrap or place in a bread bag. At room temperature, Scali bread stays good for 3‑5 days.
• For longer storage, slice the loaf and freeze. Use freezer bags or wrap portions tightly in foil then plastic.

How to Reheat

• For day‑old bread, heat in a 350°F (175°C) oven for 5‑7 minutes—just enough to revive the crust.
• For slices, toaster works well—but watch seeds, they can burn quickly.
• Frozen slices can be toasted directly; whole frozen loaf should be thawed at room temperature first, then reheated.

Health Benefits of Scali Bread

Here’s a table summarizing nutritional and health advantages of Scali Bread (when made with high quality ingredients in moderation):

While Scali isn’t a “health food” per se like whole‑grain loaves, it’s a wholesome, satisfying bread that delivers more than just empty calories; especially when enjoyed with balanced meals.

Scali Bread Recipe

This traditional Scali Bread Recipe creates a beautiful, braided Italian-American loaf topped with sesame seeds and baked to golden perfection. With a soft, airy crumb and nutty crust, it’s perfect for sandwiches, soups, or to enjoy warm with butter. Easy enough for beginners and impressive enough for special occasions!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course bread

Cuisine American, Italian

Servings 10

Calories 180 kcal

Equipment

• Large mixing bowl
• Measuring Cups & Spoons
• Kitchen scale (optional but helpful)
• Stand mixer with dough hook (optional)
• Clean kitchen towel or plastic wrap
• Baking sheet
• Parchment paper
• Pastry brush
• Cooling rack

Ingredients

  

• For the Preferment Sponge:
• ½ cup all-purpose flour
• ¼ cup water room temperature
• ⅛ tsp active dry or instant yeast
• For the Dough:
• All of the preferment
• 2 – 2½ cups all-purpose flour adjust as needed
• 1 tsp instant yeast or 1¼ tsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• ½ cup warm milk or water + 1 tbsp dry milk powder
• 2 tbsp olive oil
• For the Topping:
• 1 egg white + 1 tbsp water for egg wash
• ¼ – ½ cup sesame seeds

Instructions

 

• Make the Preferment: Mix flour, water, and yeast in a small bowl. Cover and let sit at room temp for 6–12 hours (overnight is best) until bubbly.
  
• Make the Dough: In a large bowl or mixer, combine the preferment, flour, yeast, salt, sugar, milk, and olive oil. Mix until a shaggy dough forms. Knead by hand (10–12 mins) or with dough hook (8–10 mins) until smooth, elastic, and slightly tacky.
• First Rise: Transfer dough to a lightly oiled bowl. Cover and let rise until doubled, about 1–1.5 hours.
• Shape the Loaf: Punch down dough, divide into 3 equal parts, and roll each into a rope. Braid the ropes and pinch ends to seal. Transfer to a parchment-lined baking sheet.
• Second Rise: Cover and let the braided loaf rise until puffy (about 45–60 mins).
• Preheat oven to 375°F (190°C).
• Add Toppings & Bake: Brush loaf with egg wash, then generously sprinkle with sesame seeds. Bake for 25–30 minutes, or until deeply golden and hollow-sounding when tapped.
• Cool: Transfer to a wire rack. Let cool at least 1 hour before slicing for best texture
  

Notes

• Starter Shortcut: In a pinch, skip the preferment and mix all ingredients directly, but flavor won’t be as deep.
• Flour Tip: You may need more or less flour depending on humidity—add slowly and monitor dough texture.
• Storage: Keeps well at room temp for 3–4 days in an airtight bag. Slice and freeze for longer storage.
• Variations: Add herbs or cheese to the dough, or swap sesame seeds with poppy or everything bagel seasoning.
• Beginner Tip: Don’t stress about perfect braiding! It bakes beautifully regardless.
• 

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Conclusion

If you love golden crusts, sesame seeds, soft crumb, and the satisfaction that comes from baking your own loaf, then this scali bread recipe is destined to become a favorite in your kitchen. It combines elegance and simplicity in one braided loaf, showing that you don’t need complicated techniques or exotic ingredients to make something bakery‑worthy at home. You save money, impress friends and family, and enjoy fresh, delicious bread on your own schedule.

So roll up your sleeves, gather your ingredients, and let the dough rise. The aroma of baking Scali bread, the crack of crust, and that first warm slice, there’s nothing quite like it. I hope this recipe brings joy to your meals, comfort to your table, and a little bit of that glowing bakery magic into your kitchen. Happy baking!

🥖 Share Your Twist on This Scali Bread Recipe!

One of the best parts about baking at home is making a recipe your own. and Scali Bread is the perfect canvas for creativity. Whether you’re adding a surprise flavor, changing up the shape, or sneaking in a healthy swap, we’d love to hear about your spin on this classic loaf.

Here are a few fun twist ideas to inspire you:

• Herb it up! Add dried rosemary, thyme, or garlic powder into the dough for a savory, aromatic variation.
• Cheesy twist: Sprinkle shredded parmesan or asiago inside the braid before baking for gooey cheese pockets.
• Seed swap: Not a sesame fan? Try poppy seeds, everything bagel seasoning, or even sunflower seeds on top!
• Sweet & savory: Add a swirl of pesto or sun-dried tomato paste to each strand before braiding for bold flavor.
• Whole grain version: Swap out a portion of the all-purpose flour for white whole wheat or spelt flour for added fiber and nutty taste.

👇 Now it’s your turn!
Did you put a unique spin on this scali bread recipe?
Maybe a new ingredient, a cool shape, or a family-approved trick?

Share your twist in the comments below!
Let’s keep the Scali creativity rising. one loaf at a time. 🍞✨

🙋‍♀️ Scali Bread Recipe FAQs

What makes Scali bread different from other breads?

Scali bread stands out thanks to its braided shape and toasted sesame seed crust. It has a soft, tender crumb inside and a slightly crisp, golden exterior. Originating from Italian-American communities in Boston, it’s a unique blend of artisan and home-style bread.

Can I make this Scali bread recipe without sesame seeds?

Absolutely! While sesame seeds are traditional and add a lovely nutty flavor and crunch, you can leave them out or substitute with poppy seeds, flaxseeds, or even everything bagel seasoning for a twist.

Do I have to braid the dough?

Braiding is traditional and gives Scali bread its signature look, but it’s not mandatory. You can shape the dough into a simple loaf or roll format if braiding feels intimidating—just know the bake time might vary slightly.

How long does Scali bread stay fresh?

When stored properly at room temperature in a sealed bag or bread box, it stays fresh for about 3–4 days. For longer storage, slice and freeze it. Reheat as needed in a toaster or oven to bring it back to life.

Can I freeze the dough?

Yes! You can freeze Scali dough after the first rise. Just shape it into a braid, wrap it tightly, and freeze. When ready to bake, let it thaw and rise completely before popping it in the oven. This makes it great for make-ahead baking.

References :

Tortilla Española (Spanish Tortilla)

Lupe Tortilla Chicken Fajita Recipe

Skinny Pool Dip Recipe