This crusty, soft Italian Bread With Sesame Seeds is made with bread flour, yeast, and olive oil, and ready in 2 hours and 35 minutes. The satisfying crunch of the golden crust gives way to a tender, chewy center scattered with toasted seeds. I love baking this on Sunday mornings when the house needs a warm, yeasty aroma.
Why This Classic Works
Traditional bakeries master the balance between a sturdy crust and an airy crumb, and recreating it requires patience. I quickly discovered that rushing the proofing time results in a dense, heavy loaf.
The sesame seeds are not just a garnish, but a core flavor component that toasts perfectly in the hot oven. Giving the dough a slow, warm rise develops the right structure for that signature bakery chew.
Italian Bread With Sesame Seeds Ingredients
- 1 1/4 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon honey
- 3 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 1/2 teaspoons fine sea salt
- 1 large egg white, lightly beaten
- 3 tablespoons sesame seeds
How To Make Italian Bread With Sesame Seeds
- Activate the yeast: In a large mixing bowl, combine the warm water, yeast, and honey. Let it sit for 5 minutes until frothy.
- Mix the dough: Add the bread flour, olive oil, and salt to the yeast mixture. Stir until a shaggy dough begins to form.
- Knead the dough: Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- Shape the loaf: Punch the dough down, turn it out, and shape it into a tight oval or batard. Place it on a parchment-lined baking sheet.
- Second rise: Cover loosely and let it rise for another 45 minutes. Preheat your oven to 400°F during the last 20 minutes of the rise.
- Add the seeds: Gently brush the loaf with the beaten egg white and sprinkle the sesame seeds evenly over the top. Score the top with a sharp knife.
- Bake: Bake for 25 to 30 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Cool completely on a wire rack before slicing.
Recipe Tips
- Check water temperature: If your water is too hot, it will kill the yeast, and your bread will not rise.
- Use bread flour: The higher protein content in bread flour creates the structure needed for a chewy crumb.
- Do not skip the egg wash: The egg white acts as a glue, ensuring the sesame seeds stay attached to the crust during baking.
- Cool before slicing: Cutting into hot bread turns the interior gummy, so wait until it reaches room temperature.
What To Serve With Italian Bread
This crusty loaf is ideal for soaking up rich tomato sauce from meatballs or a hearty stew. It also makes fantastic sandwiches when loaded with cured meats and provolone cheese.
How To Store
Keep the bread at room temperature in a paper bag for up to two days to maintain the crust. For longer storage, slice the loaf, place it in a zip-top bag, and freeze for up to three months.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour in a pinch. The bread will still taste great but might have a slightly softer, less chewy texture.
Why did my bread turn out dense?
Dense bread usually happens when the yeast is inactive or the dough did not get enough time to proof. Make sure you let it rise until fully doubled.
How do I get an even crispier crust?
Place a shallow pan of hot water on the bottom rack of your oven while baking. The steam helps create a blistered, crackly crust.
Nutrition
- Calories: 180 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrate: 30g
- Protein: 5g
Italian Bread With Sesame Seeds
10
servings20
minutes3
hours35
minutes3
hours55
minutesItalian Bread With Sesame Seeds brings crusty, chewy bakery magic home with yeast, bread flour, and olive oil in 2 hours and 35 minutes. Enjoy this satisfying, warm loaf for weekend dinners or hearty sandwiches.
Ingredients
1 1/4 cups warm water (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon honey
3 1/2 cups bread flour
2 tablespoons olive oil
1 1/2 teaspoons fine sea salt
1 large egg white, lightly beaten
3 tablespoons sesame seeds
Directions
- 1. Activate the yeast: In a large mixing bowl, combine the warm water, yeast, and honey. Let it sit for 5 minutes until frothy.
- 2. Mix the dough: Add the bread flour, olive oil, and salt to the yeast mixture. Stir until a shaggy dough begins to form.
- 3. Knead the dough: Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- 4. First rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- 5. Shape the loaf: Punch the dough down, turn it out, and shape it into a tight oval or batard. Place it on a parchment-lined baking sheet.
- 6. Second rise: Cover loosely and let it rise for another 45 minutes. Preheat your oven to 400°F during the last 20 minutes of the rise.
- 7. Add the seeds: Gently brush the loaf with the beaten egg white and sprinkle the sesame seeds evenly over the top. Score the top with a sharp knife.
- 8. Bake: Bake for 25 to 30 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Cool completely on a wire rack before slicing.
