Scali bread

Scali Bread

Scali bread is a type of Italian bread that originated from the Boston area. It is known for its unique braided shape, shiny crust, and soft, chewy interior. The bread is often topped with sesame seeds, which adds a nutty flavor and a delightful crunch.

History

Scali bread is named after the Scali family who began baking it in Boston in the early 20th century. The family's bakery, Scali Bread, was a staple in the Boston area for many years. The bread quickly became popular among the Italian-American community and eventually spread to other parts of the United States.

Ingredients and Preparation

The main ingredients in Scali bread are flour, water, yeast, salt, and sesame seeds. Some variations may include sugar or olive oil for added flavor and texture.

To prepare Scali bread, the yeast is first dissolved in warm water. The flour and salt are then added to create a dough. The dough is kneaded until it becomes smooth and elastic, then left to rise until it doubles in size. Once the dough has risen, it is divided into three equal parts and each part is rolled into a long rope. The ropes are then braided together and the loaf is left to rise again. Before baking, the loaf is brushed with a mixture of water and yeast, then sprinkled with sesame seeds. The bread is baked until it is golden brown and has a hollow sound when tapped on the bottom.

Uses

Scali bread is versatile and can be used in a variety of ways. It is often served as a side dish with pasta or soup, used for sandwiches, or simply enjoyed on its own with a bit of butter or olive oil. Its unique flavor and texture make it a favorite among bread lovers.

See Also

• Italian cuisine
• Bread
• Baking

References

• "The History of Scali Bread." Boston Globe.
• "How to Make Scali Bread." King Arthur Flour.
• "Scali Bread Recipe." Allrecipes.

External Links

• Scali Bread Official Website
• King Arthur Flour Scali Bread Recipe

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  A display of Scali bread at the Winter Hill Bakery
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  Fresh Scali bread loaf from Winter Hill Bakery