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Title: Italian Bread With Sesame Seeds (Scali)
Yield: 16 Servings

Ingredients

  1 3/4    cu water; 110f
      1    ta honey
      1    cu all-purpose flour
      1    ta yeast
      3    cu bread flour
      1    cu all-purpose flour
      2    ta kosher salt; or - 1
           -tablespoon salt; p
      1    ta olive oil; not extra
           -virgin
      1    egg white - beaten w/ 1/4c
           -cold wat; er
    1/2    cu sesame seeds

Instructions

Note* This will be a very stiff dough and will be slow to rise.

Combine the first four ingredients and mix together well. (This is a
sponge, a mixture that helps the yeast develop and increase volume during
baking.) Let the mixture sit covered with plastic wrap until very bubbly
and it falls back on its own, about 20 to 30 minutes depending on the room
temperature.

Add the next four ingredients and mix by hand or on a mixing machine with
a dough hook for 8 minutes at low speed.

After mixing, place in a bowl and cover with plastic wrap and set aside to
rise in a warm draft- free place until double in size. This will take
about 1 hour. After it has risen, punch it down and repeat the process one
more time.

Pre-heat oven to 400F.

Beat the egg white with the water and set aside.

After the rising process, place the dough on a floured surface and divide
in two equal pieces. Now divide each ball in three. Roll the pieces into
3/4 inch by 18 inch strips. Place 3 strips parallel with each other and 2
inches apart. Pinch the dough together at one end and begin to braid the
dough. If you don't want to braid the dough you may form the dough into
two round loaves. Place the loaves on greased baking sheets. Cover loosely
with plastic wrap and let rise for 40 minutes. Carefully and slowly remove
the plastic wrap, brush the dough with the egg white mixture all around
and sprinkle liberally with the sesame seeds. *(Note if you have formed
round loaves---Make 4 deep slashes with a razor blade or sharp knife
across the top of the dough, being careful not to tear and deflate the
dough.)

Place in the pre heated oven and bake for 35-40 minutes, turning the
baking pans around after 20 minutes. Remove from the oven and cool on wire
racks. Enjoy when slightly cooled with your favorite Italian dish and
Virgin Olive oil.

Recipe By: Chef John J. Vyhnanek, Good Cooking

Serving Size: 2 loaves

>From: Reggie Dwork

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Per serving: 190 Calories (kcal); 4g Total Fat; (17% calories from fat); 6g
Protein; 33g Carbohydrate; 0mg Cholesterol; 711mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Chef John J. Vyhnanek, Good Cooking

Preparation Time: 4:00

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