Scali bread is a beloved Italian-American classic that brings a perfect blend of soft texture and a slightly sweet crust to our table. Originating from Boston’s North End, this bread has become a staple for sandwiches and family dinners alike. Its distinctive braided shape and sesame seed topping make it as beautiful as it is delicious.
Ingredients
To create our Scali Bread, we use simple yet key ingredients that contribute to its iconic soft crumb and slightly sweet crust. Here is everything we need to bring this classic Italian-American bread to life:
- 4 cups bread flour (for structure and chewiness)
- 1 ½ cups warm water (110°F to activate the yeast)
- 2 ¼ teaspoons active dry yeast (one packet for proper rising)
- 2 tablespoons granulated sugar (adds subtle sweetness)
- 2 tablespoons olive oil (for richness and moisture)
- 2 teaspoons salt (for flavor balance)
- 1/3 cup sesame seeds (to top the bread with a signature crunch and nutty flavor)
| Ingredient | Quantity | Purpose |
|---|---|---|
| Bread flour | 4 cups | Structure and chewy texture |
| Warm water (110°F) | 1 ½ cups | Yeast activation |
| Active dry yeast | 2 ¼ teaspoons | Dough rising agent |
| Granulated sugar | 2 tablespoons | Slight sweetness |
| Olive oil | 2 tablespoons | Adds richness and moisture |
| Salt | 2 teaspoons | Flavor enhancement |
| Sesame seeds | 1/3 cup | Garnish for texture and flavor |
Each ingredient works harmoniously to deliver the authentic Scali bread experience with its unique flavor profile and texture. Making sure the water is warm enough to activate the yeast without killing it is essential. We then incorporate olive oil to enrich the dough while salt balances the overall taste. Finally, the sesame seeds give the bread its signature finish, elevating both taste and appearance.
Equipment Needed
To bake Scali Bread successfully, having the right equipment ensures the process is smooth and the results are excellent. Here’s what we need for this recipe:
- Mixing Bowl: We use a large, sturdy mixing bowl to combine and knead the dough comfortably.
- Measuring Cups and Spoons: Precision is key. Accurate measuring cups and spoons help us get the perfect balance of ingredients.
- Mixer with Dough Hook (Optional): If we want to save time and effort, a stand mixer with a dough hook attachment makes kneading much easier.
- Kitchen Scale (Optional): For ultimate accuracy, weighing flour and other ingredients improves consistency across batches.
- Clean Kitchen Towel or Plastic Wrap: Essential for covering the dough during its rising phases to retain moisture.
- Baking Sheet: A rimmed baking sheet or half-sheet pan provides enough space for shaping and baking the braided loaf.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and promotes even baking.
- Sharp Knife or Dough Cutter: To create the distinct braided shape by cutting precise strips of dough.
- Pastry Brush: For brushing olive oil over the dough before sprinkling sesame seeds.
- Cooling Rack: Allows the bread to cool evenly without becoming soggy on the bottom.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combine and knead dough |
| Measuring Cups and Spoons | Measure ingredients accurately |
| Mixer with Dough Hook (Optional) | Easy kneading |
| Kitchen Scale (Optional) | Precise measurement |
| Kitchen Towel/Plastic Wrap | Cover dough during rising |
| Baking Sheet | Bake the bread |
| Parchment Paper/Silicone Mat | Prevent sticking, even baking |
| Sharp Knife/Dough Cutter | Shape and braid the dough |
| Pastry Brush | Brush olive oil before topping |
| Cooling Rack | Cool bread evenly and avoid sogginess |
Each of these tools helps us maintain control over the process and enhances the final Scali Bread loaf’s appearance and texture. With our equipment prepped, we are ready to move forward and start mixing our ingredients for that iconic soft and slightly sweet crust.
Preparation
In this section, we focus on the essential steps to bring together our Scali bread dough and prepare it for baking. Following these precise techniques ensures the classic texture and flavor we aim to achieve.
Preparing the Dough
First, we activate the yeast by combining 2 ¼ teaspoons of active dry yeast with 1 ½ cups of warm water (about 110°F). Stir gently and let it sit for 5 to 10 minutes until it becomes foamy. This foam signals the yeast is alive and ready to leaven our dough.
Next, in a large mixing bowl, we combine:
- 4 cups of bread flour
- 2 tablespoons of granulated sugar
- 2 teaspoons of salt
Mix these dry ingredients thoroughly.
Once the yeast mixture is bubbly, we pour it into the dry ingredients. Then, add 2 tablespoons of olive oil. Using a wooden spoon or our stand mixer with the dough hook attachment, we mix everything until a rough dough forms.
We proceed by kneading the dough on a lightly floured surface or continue with the mixer on medium speed for 8 to 10 minutes. The dough should become elastic and smooth, slightly tacky but not sticky to the touch.
| Ingredient | Measurement | Function |
|---|---|---|
| Bread Flour | 4 cups | Provides structure |
| Warm Water (110°F) | 1 ½ cups | Activates yeast |
| Active Dry Yeast | 2 ¼ teaspoons | Leavens dough |
| Granulated Sugar | 2 tablespoons | Adds subtle sweetness |
| Olive Oil | 2 tablespoons | Adds richness, softness |
| Salt | 2 teaspoons | Enhances flavor |
First Rise
To maximize the dough’s potential, we lightly oil a clean bowl and place the dough inside, turning it once to coat with olive oil. Cover the bowl snugly with a clean kitchen towel or plastic wrap to maintain warmth and moisture.
We let the dough rise in a warm, draft-free spot for 1 to 1 ½ hours, or until it doubles in size. The dough should appear puffed, soft, and airy—ready for shaping.
“Patience during this rising stage develops the characteristic soft crumb and rich flavor that define Scali bread.”
By following these steps carefully, we set a solid foundation for the subsequent shaping and baking process.
Shaping the Dough
Once our Scali bread dough has risen and doubled in size, it’s time to give it the iconic shape that defines this classic loaf. Proper shaping ensures the bread’s signature texture and appearance while preparing it for the final rise and bake.
Creating the Signature Ridges
To create the distinctive ridges on Scali bread, we follow these precise steps:
- Divide and Prepare: Gently punch down the risen dough to release excess air. Transfer it to a lightly floured surface. Using a bench scraper or sharp knife, divide the dough into two equal portions, about 8 to 10 ounces each.
- Roll the Portions: Take one portion and roll it into a long dough rope approximately 12 to 14 inches in length. Maintain an even thickness for consistent baking.
- Form the Ridges: Using a sharp knife or bench scraper, make 7 to 8 evenly spaced shallow cuts along the length of the dough rope. These cuts should be about ¼ inch deep and spaced roughly 1 to 1 ½ inches apart.
- Arrange on Baking Sheet: Carefully transfer the prepared rope to a parchment-lined baking sheet, pressing it gently to secure the cuts’ shape without flattening the dough.
- Repeat: Perform the same steps with the second dough portion, creating two beautifully ridged loaves ready for the final proof.
This ridge formation is essential as it allows the dough to expand evenly during baking, resulting in the classic Scali bread texture and its appealing braided appearance topped with sesame seeds.
| Step | Description | Measurement/Detail |
|---|---|---|
| Dough Portioning | Divide dough into equal parts | 2 portions, 8–10 oz each |
| Rope Length | Roll each portion into a rope | 12 to 14 inches |
| Ridge Cuts | Make shallow cuts along rope | 7–8 cuts, ¼ inch deep, 1–1.5 in apart |
“Precision in shaping our dough leads to that unmistakable Scali bread look and texture we love.“
— Our baking mantra
Proper ridge creation not only defines the loaf visually but also promotes an open crumb and soft crumb structure during baking, making each bite wonderfully tender and flavorful.
Second Rise
After shaping the dough into its signature ridged loaves, we proceed with the second rise, also known as the final proof. This step is crucial to develop the bread’s airy texture and perfect crumb structure.
- Place the Dough: Arrange the shaped loaves on a parchment-lined baking sheet, ensuring enough space between them to allow for expansion.
- Cover Properly: Lightly cover the dough with a clean, damp kitchen towel or plastic wrap to maintain moisture and prevent drying out.
- Ideal Proofing Environment: Let the dough rise in a warm, draft-free area. The optimal temperature for this rise is between 75°F and 80°F (24°C–27°C).
- Rising Time: Allow the dough to proof for approximately 45 to 60 minutes, or until it nearly doubles in size and the ridges become distinctly puffed.
- Texture Test: To check readiness, gently press your fingertip into the dough. If the indentation springs back slowly but remains visible, the dough is ready for baking.
| Step | Detail | Reason |
|---|---|---|
| Covering the dough | Damp towel or plastic wrap | Prevents surface drying |
| Temperature | 75°F to 80°F (24°C–27°C) | Ideal for yeast activity |
| Duration | 45 to 60 minutes | Ensures proper volume and crumb structure |
| Readiness test | Finger indentation | Confirms dough has risen enough without overproofing |
This Second Rise sets the stage for the glorious oven spring. It enhances the bread’s volume and height while preserving the delicate balance of moisture and air pockets that define authentic Scali bread. Once the dough has completed this stage perfectly, we are ready to brush the loaves with olive oil, sprinkle the generous layer of sesame seeds, and slide them into the oven for baking.
Baking Instructions
Baking Scali Bread to perfection requires precise control of oven temperature and timing. Let’s walk through these essential steps to achieve that signature soft interior and golden crust.
Oven Temperature and Baking Time
Preheat your oven to 425°F (220°C). This high temperature is key for creating the Scali Bread’s slightly sweet, crisp crust while keeping the crumb tender and fluffy.
Place the shaped and proofed loaves on the middle rack of the oven. Bake for 20 to 25 minutes, turning the baking sheet halfway through to ensure even browning. The bread is done when the crust turns deep golden brown and the loaf sounds hollow when tapped on the bottom.
| Step | Temperature | Time | Indicator |
|---|---|---|---|
| Preheat Oven | 425°F (220°C) | – | Oven fully heated before baking |
| Baking | 425°F (220°C) | 20 to 25 mins | Golden crust, hollow tap sound |
| Cooling (after baking) | Room temp | 30 minutes | Bread firms and cools for slicing |
Remove the loaves from the oven and immediately brush with a little olive oil for shine and extra flavor. Let the bread cool completely on a wire rack before slicing to preserve the structure and avoid a gummy crumb.
Tips for a Perfect Crust
- Use a hot oven: Baking Scali Bread at 425°F is critical to developing the thin crust that’s slightly sweet and crisp.
- Apply olive oil before baking: Brushing the dough with olive oil right before baking enhances browning and adds richness.
- Sprinkle sesame seeds generously: The signature sesame topping adds texture and a nutty flavor to the crust.
- Avoid overbaking: Watch the bread closely after 20 minutes. Overbaking leads to a tough crust, which detracts from the softness typical of Scali Bread.
- Cool on a rack: Allow the bread to cool on a wire rack. This prevents steam from softening the crust and keeps it crisp.
By controlling these elements thoughtfully, we ensure that our Scali Bread delivers the authentic texture and flavor that makes it a beloved Boston classic.
Cooling and Serving
After removing the Scali bread from the oven, cooling properly is essential to preserve its texture and flavor. We transfer the loaves onto a wire cooling rack immediately. This allows air to circulate around the bread, preventing a soggy bottom and helping it maintain its characteristic soft crumb and crispy crust.
Cooling Steps
- Remove from baking sheet carefully using a spatula or tongs.
- Place on wire rack to cool completely, about 1 to 2 hours.
- Avoid cutting the bread while it is warm to prevent a gummy texture.
- If desired, brush a final light coat of olive oil on the crust for enhanced shine and moisture.
Serving Suggestions
Scali bread shines in its versatility. We recommend these serving ideas to enjoy the best of this classic loaf:
- Slice it for hearty sandwiches, layering deli meats, cheeses, and fresh vegetables.
- Serve warm with butter or olive oil infused with herbs.
- Toast thick slices for a crispy base in breakfast dishes or appetizers.
- Pair with soups, stews, or Italian meals to complement rich flavors.
Optimal Serving Temperature and Texture
| Step | Temperature / Time | Result |
|---|---|---|
| Fresh out of Oven | 425°F (220°C) baking temp | Golden crust, soft interior |
| Cooling on Rack | Room temperature, 1-2 hours | Sets crumb structure, avoids sogginess |
| Serving | Room temperature or lightly toasted | Best flavor and texture |
“Allowing Scali bread to cool fully before cutting ensures each slice reveals its signature airy softness and perfect crust.”
By following these cooling and serving tips, our Scali bread will deliver a satisfying eating experience every time.
Storage Tips
To keep our Scali Bread fresh and flavorful, proper storage is essential. Follow these steps to maintain its signature soft crumb and crisp crust:
Short-Term Storage (1-2 Days)
- Cool the bread completely on a wire rack before storing.
- Wrap the loaf tightly in plastic wrap or place it in a resealable plastic bag to retain moisture.
- Store at room temperature away from direct sunlight or heat sources.
- Avoid refrigeration if consuming within 48 hours, as it can dry the bread quickly.
Long-Term Storage (Up to 3 Months)
- Slice the loaf before freezing for easier portioning.
- Wrap the bread tightly with aluminum foil, then place it in a heavy-duty freezer bag to prevent freezer burn.
- Label the package with the date of freezing for easy tracking.
Thawing and Reheating
- Thaw frozen Scali Bread at room temperature while still wrapped to prevent condensation.
- To refresh the crust, warm the bread in a preheated oven at 350°F (175°C) for 5 to 10 minutes.
- Brushing lightly with olive oil before warming can restore the bread’s characteristic shine and flavor.
| Storage Method | Wrapping | Storage Location | Duration | Notes |
|---|---|---|---|---|
| Room Temperature | Plastic wrap or plastic bag | Countertop (dark) | 1-2 days | Avoid moisture loss and staleness |
| Freezing (Sliced) | Aluminum foil + freezer bag | Freezer | Up to 3 months | Prevents freezer burn, easy thawing |
Pro Tip: Keep a slice of bread in the storage bag to help absorb excess moisture and prevent sogginess during room temperature storage.
By incorporating these storage tips, we ensure our Scali bread retains its authentic texture and flavor, ready to enhance every sandwich or meal.
Conclusion
Baking Scali bread is a rewarding experience that brings a taste of Boston’s North End into our kitchens. With its soft crumb, slightly sweet crust, and signature sesame seed topping, it’s a versatile loaf perfect for sandwiches or enjoying on its own. By following the steps carefully and paying attention to details like proofing and baking temperature, we can create an authentic loaf that stands out.
Whether we’re sharing it with family or using it to elevate a meal, Scali bread offers a comforting and delicious touch. With the right care in storage and serving, this bread stays fresh and flavorful, making every bite a reminder of its rich heritage and timeless appeal.
Frequently Asked Questions
What is Scali bread?
Scali bread is a soft, slightly sweet Italian-American bread with a braided shape and sesame seed topping. It originated in Boston’s North End and is popular for sandwiches and family meals.
What ingredients are needed to make Scali bread?
Key ingredients include bread flour, warm water, active dry yeast, sugar, olive oil, salt, and sesame seeds. Each contributes to the bread’s texture, flavor, and appearance.
What equipment do I need to bake Scali bread?
You’ll need a large mixing bowl, measuring tools, a baking sheet, parchment paper, a sharp knife for shaping, a pastry brush, and a cooling rack. A stand mixer is optional.
How do I prepare the dough for Scali bread?
Activate yeast in warm water until foamy. Mix dry ingredients, then add yeast mixture and olive oil. Knead dough until smooth and elastic, then let it rise in a warm spot until doubled in size.
How is Scali bread shaped?
After the first rise, divide the dough into two ropes, make shallow cuts along each, and place on a lined baking sheet. The cuts create the bread’s signature ridges.
What are the baking instructions for Scali bread?
Preheat oven to 425°F (220°C). Bake the loaves for 20-25 minutes, turning halfway through. Brush with olive oil after baking and cool on a wire rack.
How should I cool and serve Scali bread?
Cool the bread fully on a wire rack to retain texture. Serve as sandwiches, with butter or olive oil, toasted, or alongside soups and stews for best flavor and texture.
How can I store Scali bread to keep it fresh?
For short-term storage, wrap the cooled bread tightly and keep at room temperature. For long-term, slice, freeze wrapped in foil and a freezer bag. Thaw at room temperature before reheating.
What tips ensure a perfect Scali bread crust?
Use a hot oven, brush dough with olive oil before baking, add sesame seeds generously, avoid overbaking, and allow proper cooling for a soft interior and golden crust.
Can I use a stand mixer for kneading Scali bread dough?
Yes, a stand mixer with a dough hook saves time and effort during kneading but is optional. You can knead by hand for the same results.