One of my
fondest food memories of growing up in New York was the seeded Italian bread.
This is also something that is not available in the south where I live. The
loaves were entirely covered with sesame seeds and they had a crispy brown crust
and a soft moist interior. Now some grocery store chains have fairly decent
baguettes but no one has the seeded Italian bread I grew up on. I have finally
come up with a compromise that is pretty good and locally available. I take the
brown and serve loaves from the bakery department, coat them with an egg wash, cover
them with sesame seeds and then bake them until they are golden brown. There is
nothing better than the taste of loaf of Italian bread that has a crispy golden
crust enrobed in toasted sesame seeds. So until my next trip to New York this makes
my taste buds very happy. It’s great to serve with antipasto, soup, or to make
a sandwich. Just a note on the sesame seeds. Do not buy them at your local
megamart—they are way too expensive. Go to an Asian market and they will cost
1/3 the price.
 |
| Unbaked Seeded Italian Bread |
Ingredients
1 Egg (whisked)
1 Loaf unbaked Brown and
Serve Italian Bread
½ to 1 C Toasted Sesame Seeds
(depends on the size of the loaf and density)
Preheat oven to 425°F
 |
| Seeded Italian Bread |
Place the loaf of bread on
a piece of waxed paper. Whisk the egg in a small bowl then brush the top half
of the bread with the egg. Sprinkle with sesame seeds to coat. Turn the loaf
over and coat the other side first with the egg then with the sesame seeds.
Take the seeds that have fallen on the wax paper and press them into the loaf.
Place the seeded Italian bread on a cookie sheet. Bake for 10-14 minutes on the
middle rack of your oven until they are a golden brown. Start checking the
bread after 8 minutes.
To print this recipe, go to Seeded Italian Bread
No comments:
Post a Comment
Please leave feedback, comments, and questions on my recipes so that I can tune them for everyone’s kitchen.