Sicilian Twist Bread
Submitted by Hedgers55
Braided Sicilian bread made with half whole wheat, half white flour, brushed with egg white and topped with sesame seeds. A gorgeous, crusty loaf with just one rise.
YIELD
1 loafPREP
20 minCOOK
20 minREADY
45 minThere’s something deeply satisfying about pulling a braided loaf from the oven, and this Sicilian twist bread makes it surprisingly doable, even for beginner bakers.
The dough mixes whole wheat and unbleached white flour for a loaf that’s nutty and wholesome without being dense.
A touch of olive oil keeps things tender, and rapid-rise yeast means you only need one hour of rising time before these beauties hit the oven.
Divide the dough into six ropes, braid them into two loaves, brush with egg white wash, scatter sesame seeds on top, and bake until the crust turns golden and crackly.
Kitchen Tips
- Add the warm water gradually. Different flours absorb water at different rates, so pour in a little at a time until the dough feels soft and slightly tacky, not sticky.
- Knead for the full 6 minutes. This develops the gluten that gives the bread structure and that satisfying chew.
- Make the diagonal cuts before the rise, not after. Slashing the dough while it’s still compact gives you cleaner lines and allows the bread to expand evenly in the oven.
- Let the loaves cool completely on a wire rack before slicing. Cutting hot bread compresses the crumb and turns it gummy.
Ingredients
Directions
In a large bowl, add first 5 ingredients (dry ingredients) and mix together.
Add warm water gradually and mix until a soft dough is formed. (amount of water is not specified) Add the olive oil, mix well and turn out on a floured board and knead for 6 minutes.
Add flour only if necessary.
Divide dough into 6 equal parts; roll out with hands to make 6 ropes.
Form these into 2 braids (using 3 ropes for each).
Place on aluminum foil in pan; make some diagonal cuts.
Brush with egg whie wash and sprinkle with sesame seeds.
Let rise for one hour or more. Bake on middle rack of 400℉ (200℃). oven for 15 to 20 minutes.
Cool on a wire rack.
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