Breads

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

INGREDIENTS
Dough

• 3 3/4 cups (450g) bread flour or unbleached all-purpose flour
• 2 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons table salt
• 2 tablespoons olive oil
• 1 to 1 1/4 cups water, lukewarm

Topping

• 3 tablespoons toasted sesame seeds (or whole flax seeds)
• 1 egg white, beaten

PREPARATION

1. Proof the yeast. In a small bowl, dissolve the yeast in 1/4 cup of the lukewarm water (105–110°F).
   Let stand about 5 minutes, until foamy.
2. Combine the flour, salt, olive oil, proofed yeast mixture, and 3/4 cup of the remaining water. Add more water if needed. Mix and knead — by hand or mixer — until a smooth, elastic dough forms. Dough should be soft and slightly tacky, not stiff.
3. Place the dough in a lightly greased bowl, turn to coat, cover, and let rise for 1 1/2 to 2 hours, until puffy.
4. Gently deflate the dough and divide into three equal pieces (about 9 to 9 1/4 ounces each). 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 1 to 1 1/2 hours, until very puffy.
6. While the dough is rising, preheat the oven to 400°F. Immediately before baking, brush again with the remaining egg white, then sprinkle evenly with sesame seeds. Bake for 20 to 25 minutes, until golden brown. If the loaf browns too quickly, tent loosely with foil after 15 minutes.
7. Remove from the oven and cool on a wire rack 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 used sesame seeds, but this is a solid recipe and fun to make!

---