Sicilian Sesame Seed Bread Recipes

PANE SICILIANO (SESAME SEED SICILIAN BREAD)

Steps:

• In the bowl of a stand mixer with a paddle attachment, sift both flours, salt and yeast. Add ¾ cup of water.
• Mix on low speed until mixture comes together. If too dry, add additional 2 tablespoons of water a little at a time until mixture is sticky and pulling away from sides of bowl. If more water is needed, add one tablespoon at a time.
• Trade the paddle for a dough hook and mix the dough for four minutes or kneed by hand for six minutes on the counter.
• Transfer the dough to a bowl with a little bit of olive oil, turning dough so it is covered on all sides.
• Cover the bowl with plastic wrap and a dish towel and place in a warm location for about 90 minutes or until the dough rises to 1½ times its original size.
• Lightly punch the dough down and then cover. Place in the refrigerator overnight. This pre-dough can be kept in the refrigerator for up to three days or freeze for three months.
• The next day and one hour before starting the bread dough, take Pate Fermentee out of the refrigerator and cut into 10 individuals pieces. Cover with plastic and a towel and let the dough warm up for one hour.
• In the bowl of a stand mixer with a paddle attachment, sift together both flours, salt and yeast. Add in olive oil, honey, Pate Fermentee pieces and 1 ¼ cups of water. Mix on low speed until mixture comes together and is tacky and sticks to the sides of the bowl. Add remaining ¼ cup of water a teaspoon at a time if needed and only if needed. Dough should be sticky not dry.
• Switch the paddle attachment for a dough hook and turn on low speed. Continue at low speed for 4-6 minutes until know is properly kneaded, or kneed by hand for 6-8 minutes. If you pull out a piece and stretch it between your hands, it should stay together and you should be able to see light through the stretched dough. If it tears, continue to kneed.
• Transfer the dough to a bowl with a little bit of olive oil turning the dough so it is covered on all sides.
• Cover the bowl with plastic wrap and a dish towel and place in a warm place for about two hours or until the dough doubles from its original size.
• Gently divide the dough into three equal pieces and roll out into three two foot long rolls trying not to degas the dough too much. Press a crease down the center of each roll and fold over and seal as if you were sealing and envelope ending with seam side down. If dough is not pliable enough, let rest for five minutes then continue. You want the dough to stretch and stay stretched and not bounce back or pull back.
• Roll each end around pin wheel style towards the center. Each end should roll in the opposite direction of the other end so it forms the letter S. Do not roll too tight, the S loop on each end should be just one 360 degree turn.
• Sprinkle two sheet pans with a little semolina flour and place two loaves of dough on one pan and the third in the center of the other pan. Leave enough room for the bread to double in size.
• Mist the top of each dough with water and sprinkle sesame seeds over.
• Spray the tops with pan spray so plastic wrap does not stick.
• Stick a tooth pick or two into each dough and cover pan with plastic wrap.
• Place pans in the refrigerator overnight.
• Remove the three pans from the refrigerator and bring up to room temperature (a few hours) The dough should be twice the size as the day before and when poked, should not spring back.
• Place the oven rack in the middle of the oven and place a shallow roasting pan or a cast iron pan in the bottom of the oven. Preheat the oven to 500 degrees.
• Fill a teapot with water and bring to a boil. Fill a water mister with water.
• Once the oven is hot and the water is hot, uncover the dough and remove the tooth picks.
• Working quickly, place the bread dough onto the middle rack and pour a cup of hot water into the pan at the bottom of the oven and close the door. After 30 seconds, spray the oven walls with the mister and close the door. Repeat twice more at 30 second intervals.
• After the final spray, lower the oven temperature to 450 and bake for 15 minutes. Rotate the pan 180 degrees. At this point, if the loaves are touching, separate them slightly.
• Bake for another 10-15 minutes more until the loaves are rich and golden brown all over. If there are still white parts, extend the baking time a few extra minutes. Internal bread temp should be between 200 and 205 degrees using a probe thermometer.
• Remove the pans and transfer the bread to a cooling rack and cool for 45 minutes.
• Note: If you have the standard home oven, bake the two pans separately to make sure the heat and moisture are dispersed properly. If you have a larger oven, bake both pans together. All of the steps in this very long recipe are absolutely necessary for a superior finished product. Spray a fine mist of non-stick cooking spray (such as Pam) to give the loaves a fine sheen.

SESAME-TOPPED SICILIAN BREAD

Steps:

• The night before:
• In a large bowl, dissolve yeast in 1 cup of lukewarm water. Add 2 cups flour; mix well with a wooden spoon until a thick batter is formed. Cover; let dough rise in a warm place until doubled in size, about 10 hours.
• Next day:
• Dissolve salt, sugar and shortening in 2 cups lukewarm water; stir into starter. Add 7 cups flour, beating by hand or by stand mixer with dough hook until dough comes together.
• Transfer dough to a floured surface. Knead until no longer sticky, about 10 minutes. Shape into a ball; transfer to a large, greased bowl and let rise in a warm place until doubled, about 35 minutes.
• Transfer dough to floured surface and knead for 2-4 minutes. Shape into a ball, return to bowl, cover, let rise again until doubled, about 30 minutes.
• Divide in half. Shape each half into a loaf; place on lightly greased baking sheet, cover with towel, let rise until doubled, about 45 minutes. Halfway into the final rise, heat oven to 425 degrees.
• Just before baking, score tops with shallow cuts. Brush olive oil over loaves; sprinkle with sesame seeds. Bake until golden brown, about 35-40 minutes. Cool on wire rack. Serve warm with olive oil seasoned with pepper.

SICILIAN SESAME SEED BREAD

Steps:

• In a large glass measuring cup, dissolve the sugar and yeast in 2 cups of the warm water. Let stand, covered for 5 minutes, or until foamy.
• Add 2 cups of flour and salt to the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix until a dough starts to form. Add 2 more cups of flour and let mix until a smooth ball of dough is formed. It too wet, add 1 -2 tablespoons more flour. Do not let the dough get to dry. It should be slightly sticky. Let knead for about 5-10 minutes in total.
• Place the dough in a large oiled bowl and cover with plastic wrap. Let it rise until doubled about 2 hours. (I usually place in my oven with the light on).
• On a floured board, punch down the dough, divide it in half and shape two thick loaves or four baguettes.
• Transfer loaves a floured baker's couche or large cotton dish towel. Cover the loaves and let rise in a warm place for about 2 hours until doubled again in size.
• Preheat the oven at 450 degrees for 30 minutes. Place a cast iron skillet on the bottom rack and let heat as well.
• When ready to bake, mix the egg and water to make a wash. Brush the egg wash over the loaves and sprinkle with sesame seeds.
• Place the loaves on baking sheet or a french loaf baking pans.
• Put the baking pan on the middle rack.
• Add 10 ice cubes to the cast iron pan. This will create the steam for a great crust. Add 4-6 more cubes halfway through for more steam.
• Cook for 35 minutes until the bread is a nice golden brown.
• Let the bread cool before slicing.

ITALIAN SESAME BREAD

Steps:

• Mix and knead all of the dough ingredients by hand, mixer, bread machine or food processor until you've made a smooth, elastic dough. Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours.
• Gently deflate the dough, and divide it into three equal pieces. Roll each piece into a 20-inch log, tapering the ends slightly. Place the logs on a lightly greased or parchment lined baking sheet. Braid them loosely; pinch the ends together, and tuck them under.
• Brush some of the beaten egg white over the braid; reserving the remainder. Cover the braid and allow it to rise for 1 to 1 1/2 hours, until it's almost doubled in size.
• Preheat your oven to 400° degrees. Brush the braid again with some of the remaining egg white and sprinkle with the sesame seeds. Bake the braid for 20 to 25 minutes, until it's golden brown. (Tent it lightly with aluminum foil after 15 minutes, if it appears to be browning too quickly.).
• Remove the braid from the oven, and cool it on a wire rack.