The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Scali" Italian Braided loaves w/sesame seeds

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SylviaH's picture
SylviaH

"Scali" Italian Braided loaves w/sesame seeds

Scali loaves make a wonderful flavored Italian bread!  I think I will will use this recipe from King Arthur Flours to make some torpedo rolls even though it is traditionally braided with added sesame seeds.  The crumb is perfect for sandwiches and the crust is crunchy good with the added flavor of the sesame seeds.  We loved it even with my fresh made "Bing Cherry Jam"!  Oh, the cherries are so sweet and good this year and well worth the pitting to make jam!




Sylvia


 

Comments

xaipete's picture
xaipete

Looks beautiful, Sylvia. I love the thought of eating a slice of it with fresh cherry jam. Yes, they are definitely worth the pitting time.


--Pamela

SylviaH's picture
SylviaH

Thank you, Pamela!  I love this bread and so does Mike!  I really can't wait to make a Cherry Bakewell Tart Pudding, after seeing all those lovely cherry tarts on the The Bakers Kitchen for this months challenge...the photos just keep rolling!  The tart shell I used for the Mango tarts will be perfect and so easy.  I have a lot of ground almonds to make the frangipane...all in all an easy tasty project...now that the jams made!


Sylvia 

dmsnyder's picture
dmsnyder

It looks light and fluffy. The crust looks thin and crackly. Does it soften or stay crisp for a while?


I made those sourdough Italian rolls for my wife, and now she expects to always find a supply in the freezer for her lunches. And, you know what? I don't mind having them around myself.


I'm looking for new options all the time, though. The Scali does look good.


David

SylviaH's picture
SylviaH

Thank you, David!  This bread is delightful and flavorful with a very crunchy crispy crust and very light..it even sang a little...even with the clouds a little rain and lots of humid weather we had today.  This is a keeper.  It should have been one big braided loaf, instead I made a medium and small.  One large one would be better!  It has a nice flavor and the crust does to with the added nuttie flavor of the sesame seeds just gives it another +.  I think it would be perfect for rolls or braided.  I used up the last of my KA Organic AP flour on it. 


Sylvia 

blackbird's picture
blackbird

That's a proper cherry jam, chunky and chewy, glad to see it, nice loaf and I'd've made pan butter toast for a grand breakfast. Or movie snack. Photos are a feast for the eyes.

SylviaH's picture
SylviaH

Thank you, blackbird!  It's the first time I have made cherry jam..and I wanted it to be more of a preserves..so I didn't chop them to small...worked out just right...the cherries were fabulous this year.   My husband loves toast and jam!  I'll be making more soon!


Sylvia

Nomadcruiser53's picture
Nomadcruiser53

A mouth watering snack to be sure. Dave

SylviaH's picture
SylviaH

Hi Dave and Thank You!


Sylvia

Bixmeister's picture
Bixmeister

Very nice looking loaves Sylvia.  I like the idea of cherries on the bread.


Bix

SylviaH's picture
SylviaH

Hi Bix, Thank you!  I've made 3 batches of cherry jam.  That should last for a bit!


I have some nice fig jam from my tree...fig jam and ricotta cheese make for a nice combination on this  Italian bread too!


Sylvia

SndieLynn's picture
SndieLynn

Hi, Silvia!


  I'm new to your blog, so I'm a little later than everyone else in this... I love the pictures of your bread! It looks amazing!! I just have a few questions for you, since I've never had scali bread...


  First, what is the flavor and texture of this bread like? Is it kind of soft on the inside or is it really chewy? Does it taste more like a sourdough kind of bread or a plain white bread? I'm making Guiness beer-battered Fish 'N Chips this coming week and was looking for a nice-looking bread for my fish sandwiches... I don't want anything that would take away from the flavors of the fish, though, so much as something to complement them. I LOVE sesame seeds, and when I saw the pictures of this, I couldn't help drooling a little!


  Second, is this a really difficult bread to make? I've never made my own homemade bread before, and I'm more than a little scared of the process (even though I love to cook and experiment with new things). So, while a part of me is saying, "That looks awesome! You should do it!!", another part is saying, "Holy crap! I don't know if we can do that..." Lol  I do have a stand mixer with a dough hook attachment, but have never used it. Would you recommend this way for making the dough, or doing it all by hand?


  And, lastly... Since I want to make fish sandwiches with these, how would you recommend going about it? I've seen other recipes where they braid the loaf first and then cut it into smaller sections, but it seems like it takes away from the aesthetic pleasantness of the braided project. So, if I want to use them as a sandwich roll, what would you suggest as a method (especially since I'm using actual fish fillets, which don't come in perfect little formed square patties)? Would it be best to separate the dough into the individual portions for each roll and then separate the individual portions into three pieces and braid each roll itself? I know that would be more time-consuming, but I really like the braid!


 


  Sorry, that was a lot of talking and questions! If you would prefer to email me instead of replying to this post, that is fine too... Thank you for your help!  :-)


 


Sandie


http://sandiesbitchinkitchen.blogspot.com/

SylviaH's picture
SylviaH

Hello Sandi!  This is one of my favorite breads.  I think you will love this Italian breads, nutty, mild flavor, with a nice crumb to support a good fried fish hoagie.  Excellent choice.  It's not a chewy bread, like a sourdough.  The bread is not that difficult to make and King Arthur has the recipe.


I have made the scali bread many times, braided and it makes great 'hoagie rolls', they are wonderful, and they are on my blog HERE. There is also a link to King Arthur Flours for the recipe with instructions.  The hoagie rolls would be very nice for your fish sandwich. I love a fish sandwich with some added fine shredded cabbage!


You won't have to braid!  The recipe is a fairly easy one to follow.


Sylvia 

SndieLynn's picture
SndieLynn

Hello again, Sylvia!


  Thank you for your prompt response and helpful comments!


  I'm glad to hear that it's not a chewy bread, as I want the texture to complement the fish nicely! If it were chewy, I don't think it would make a good choice for fish sandwiches. I'm also glad to hear that it's not a difficult bread to make, since this will be my first time making homemade!! I did go and check out the recipe earlier, and it does seem pretty simple... I don't have any instant yeast or milk powder, though, so i will have to go to the store before making it. The rest of the stuff I always have on hand!


  I also went and checked out your hoagie rolls! While I do like them (and thank you for the tip in one of your comments relating to size for them, by the way), I really do love the braided look! I think what I'm going to do is separate the dough into 5 oz. portions, divide those into three pieces, and braid them individually... I don't want to lose precious sesame seeds, so I think I will wait until they have risen for the second time, do the egg wash, and sprinkle the seeds on then before going into the oven.


  I'm planning to make my sandwiches next week Wednesday, so feel free to come check out my blog for the recipe and pictures, and to see what I've decided on doing! Like you, I normally like some added fine shredded cabbage on my sandwiches, but I found some pre-shredded broccoli slaw mix at the grocery store so am going to make a homemade coleslaw with that. I'm pretty excited for dinner on Wednesday!  :-)


 


Sandie


http://sandiesbitchinkitchen.blogspot.com/

SylviaH's picture
SylviaH

Hi Sandie,


When you go to KAF for the recipe, click on the blog for the scali, you will see a long braided scali dough,  the braided scali dough is then sliced into about 3" portions for rolls.  This makes lovely braided rolls and would be much easier than trying to braid separate roles with three ropes...this would be a job even for the experienced baker.  Hoagie rolls would be a little easier, even they require a bit of experience.  This would be much faster and easier, especially if this is a first attempt at making bread..there are many shapes and techniques for making roles.  If time allows I would recommend making a trial loaf.  Braiding requires more handling of your dough and can affect the crumb of your bread.


 I usually apply the seeds to the egg washed shaped and proofed dough, rather than rolling the ropes in the seeds.  The moisture from the eggwash helps keep the bread moist when going into the oven to bake.


I believe the photo you looked at of the scali braid I made was done with a Biga Naturale, 'made using sourdough instead of yeast in the biga' so the texture of the crust and crumb has a little bit more chew.  You can message me by clicking on the Messages box just below the Search box, if you have any questions, hope I have been of some help.


Sylvia