Breads

Italian Sesame Bread - 2026
​​Recipe courtesy of Ron Wozny

 INGREDIENTS
Dough

• 3 3/4 cups (450g) bread flour or unbleached all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 teaspoons table salt
• 2 tablespoons olive oil
• 1 cup warm water (105°–110°F), divided

Topping

• 3 tablespoons toasted sesame seeds
• 1 egg white, beaten

PREPARATION

1. In a small bowl, dissolve the yeast in 1/4 cup of the warm water (105°–110°F). Let stand 5–10 minutes, until foamy.
2. Combine the flour, salt, olive oil, proofed yeast mixture, and the remaining 3/4 cup warm water. Knead with a dough hook on a stand mixer about 6–7 minutes until a smooth, elastic dough forms. Dough should be soft and slightly tacky, not stiff.
3. Place the dough in a lightly greased bowl, turning once to coat. Cover with a warm, damp towel and let rise for 90 minutes, gently deflating and turning the dough after 45 minutes.
4. Gently deflate the dough and divide into three equal pieces. Roll each piece into a 20-inch rope, tapering the ends slightly. Place the ropes on a parchment-lined or lightly greased baking sheet. Braid loosely, pinch the ends together, and tuck them under.
5. Brush the loaf with some of the beaten egg white, reserving the rest. Cover and let rise for 60–90 minutes, until very puffy.
6. While the dough is rising, preheat the oven to 375°F. Immediately before baking, brush again with the remaining egg white, then sprinkle evenly with sesame seeds. Bake on the middle rack for 17–20 minutes, until golden brown and the internal temperature reaches 190–200°F.
7. Remove from the oven and transfer to a wire rack. Cool completely before slicing.

NOTES: 
Flour choice: Bread flour yields a slightly chewier loaf; all-purpose produces a softer crumb.

Tony and I used to make braided Italian bread a lot. We never added sesame seeds, but this is a solid recipe and fun to make!

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