This Italian Sesame Seed Bread is what I dream about when I crave that perfect bakery-style loaf: chewy, golden crust, delicate crumb inside, and, of course, a gorgeous crown of toasty sesame seeds. It’s a homemade classic that tastes every bit as inviting as it looks, transporting your kitchen to a bustling Italian bakery with every slice.
Why You’ll Love This Recipe
- Bakery-Quality At Home: You’ll get that crackling crust and delightfully chewy crumb, just like your favorite Italian bakery.
- Golden Sesame Crunch: The toasted sesame seeds create a gorgeous look and irresistible nutty crunch on every slice.
- Adaptable and Approachable: Whether kneaded by hand or with a mixer, the dough is forgiving, making it perfect for new and seasoned bakers alike.
- Perfect Fresh or Frozen: Italian Sesame Seed Bread stores and freezes beautifully, so you can enjoy homemade bread whenever you want.
Ingredients You’ll Need
Just a handful of honest ingredients stand between you and the best Italian Sesame Seed Bread you’ve ever tasted. Each item plays an essential role in flavor, texture, or creating that iconic golden crust.
- Bread Flour: Provides structure, chew, and yields those classic airy holes—worth the trip to the store!
- Lukewarm Water: Use water around 100°F to help the yeast bloom and activate the dough’s rise.
- Active Dry Yeast: Jumpstarts the fermentation needed for height and flavor—instant yeast also works in a pinch.
- Light Brown Sugar: Just a tablespoon gives a subtle, malty sweetness and encourages golden crusting.
- Olive Oil: Adds a hint of richness and softness to the final bread.
- Salt: Absolutely necessary to balance the flavors and strengthen the dough.
- Egg White (optional, for topping): Gives a glossy finish and helps the sesame seeds stick.
- Sesame Seeds (optional): The star finish! They toast to perfection in the oven, adding crunch and unmistakable flavor.
Variations
If you love experimenting in the kitchen, this Italian Sesame Seed Bread easily adapts to suit your taste or pantry staples. Don’t be afraid to make it your own with these fun twists!
- Whole Wheat Upgrade: Swap up to half the bread flour for whole wheat to add wholesome flavor and an extra rustic touch.
- Herb-Infused: Add a tablespoon of chopped fresh rosemary or thyme to the dough for a savory Italian twist.
- Seed Medley: Sprinkle poppy, flax, or sunflower seeds along with the sesame seeds for an eye-catching, multi-seed crust.
- Mini Loaves or Rolls: Divide and shape the dough into smaller loaves or individual rolls—perfect for sharing or freezing.
How to Make Italian Sesame Seed Bread
Step 1: Bloom the Yeast
Start by stirring your yeast into half a cup of warm water. Let it rest until it’s nice and foamy—about 5 minutes—ensuring your bread gets that beautiful rise. If your yeast doesn’t foam, it’s a sign to grab a fresh packet!
Step 2: Mix and Knead the Dough
In your mixer bowl, combine bread flour, brown sugar, and salt. Pour in the activated yeast mixture, the rest of the water, and olive oil. Mix on low until a shaggy dough forms, adding a bit more flour if it’s too sticky. Then, let the mixer knead for about 7 minutes—finish with a quick hand-knead for smoothness and elasticity.
Step 3: First Rise
Transfer your dough to a lightly oiled bowl, give it a gentle mist with cooking spray, and seal with plastic wrap. Let it sit somewhere cozy and draft-free until it’s doubled in size, about 1½ hours. Watching it puff up is so satisfying!
Step 4: Shape and Second Rise
Punch down the dough and flatten it gently. Shape into an elongated oval loaf, making sure the ends are nicely rounded. Set on a floured baker’s peel or inverted baking sheet, cover loosely with a floured towel, and let it rise again until doubled—about 30 minutes.
Step 5: Add Sesame Seeds & Score
If you’re going for classic Italian Sesame Seed Bread, now is the time! Brush the loaf with egg white and shower on those sesame seeds. Use a sharp blade to score the bread at a 45-degree angle, which gives you that signature look and perfect oven spring.
Step 6: Bake with Steam
Slide the bread onto a hot baking stone (or an inverted baking sheet) in an oven preheated to 425°F. Right before baking, pour a cup of water into a preheated metal pan on the lowest rack—this burst of steam helps form a glossy, crackly crust. Bake until golden brown and hollow-sounding, about 30–40 minutes. Let it cool on a wire rack before slicing (if you can stand the wait!).
Pro Tips for Making Italian Sesame Seed Bread
- Yeast Activation Magic: Always let your yeast bloom until frothy—if it doesn’t, your loaf won’t rise as high as it should.
- Adjusting for Humidity: Don’t hesitate to add extra flour if the dough feels too sticky—humidity can play tricks on your measurements!
- Oven Steam Power: Always use a metal pan for the steam—never glass, or it may shatter—and pour in the water just before baking to get that classic shiny crust.
- Rest Before Slicing: As tempting as it is, letting the bread cool completely makes slicing easier and prevents a gummy texture inside.
How to Serve Italian Sesame Seed Bread
Garnishes
The finishing touch of golden sesame seeds makes the bread positively inviting, but if you want to double down on flavor, try brushing the crust with a hint of olive oil or a sprinkle of coarse sea salt right out of the oven for a little extra sparkle and savoriness.
Side Dishes
Italian Sesame Seed Bread is a delicious partner for anything saucy—think classic marinara, zesty olive tapenade, or even a bowl of homemade soup. For a classic Italian table, pair thick slices with antipasto, cheese boards, or hearty salads.
Creative Ways to Present
Get a little artsy and slice this loaf into diagonals for crostini, cut into cubes for dipping, or serve warm with a swirl of herbed butter. A rustic breadbasket lined with a linen or wrap adds irresistible old-world charm to your table.
Make Ahead and Storage
Storing Leftovers
Keep your Italian Sesame Seed Bread fresh by wrapping it in a clean kitchen towel or storing in an airtight container at room temperature for up to three days—it’ll stay delicious for sandwiches and snacking!
Freezing
For longer storage, let the bread cool completely, wrap it snugly in plastic wrap and a zip-top bag, and freeze for up to three months. You can even freeze dough (after shaping) and bake fresh straight from the freezer—just allow extra rising time.
Reheating
To bring back that bakery-fresh warmth, pop slices or a whole loaf into a preheated 350°F oven for 10–12 minutes. If reheating from frozen, thaw at room temperature first for best texture.
FAQs
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Can I make Italian Sesame Seed Bread without a stand mixer?
Absolutely! You can mix and knead everything by hand in a large bowl. It takes a bit more elbow grease, but it’s old-school and incredibly satisfying—just knead until the dough is smooth and elastic.
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What’s the best way to tell if my bread is fully baked?
Check for a deep golden crust and listen for a hollow thud when you tap the bottom. If you have an instant-read thermometer, aim for an internal temp of at least 195°F.
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Can I use all-purpose flour if I don’t have bread flour?
You can—your bread will still taste wonderful, though the crumb might be a bit softer and less chewy than the classic style. For the perfect Italian Sesame Seed Bread texture, bread flour is truly worth seeking out.
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Do I have to use sesame seeds on top?
Nope! While sesame seeds give Italian Sesame Seed Bread its signature look and extra crunch, you can skip them or try poppy seeds, everything bagel topping, or even leave the loaf plain—the bread itself is still irresistible.
Final Thoughts
If you’ve never baked Italian Sesame Seed Bread at home, you’re in for a treat—nothing beats the aroma and satisfaction of slicing into a homemade loaf still warm from the oven. Invite your friends to your table (or just treat yourself), and share a taste of old-world Italy, one golden-crusted bite at a time!
Print
Italian Sesame Seed Bread Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf, 16 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and authentic Italian bread recipe that yields a crusty and flavorful loaf perfect for any meal or occasion.
Ingredients
For the Dough
- 2 cups (480 ml) lukewarm water, ~100°F
- 1 package active dry yeast (2.25 teaspoons)
- 5 cups (600 g) bread flour
- 1 tablespoon light brown sugar
- 2 tablespoons olive oil
- 2 1/2 teaspoons salt
For the Topping (Optional)
- 1 egg white, lightly beaten
- 2 tablespoons sesame seeds
Instructions
- Prepare the Yeast Mixture: Stir the yeast into ½ cup of warm water. Let proof as you measure out the dry ingredients.
- Mix the Dough: Combine flour, sugar, and salt in a mixer bowl. Add the yeast mixture, remaining water, and olive oil. Mix until a dough forms, adding more flour as needed. Knead for 7 minutes.
- Proof the Dough: Transfer dough to an oiled bowl, cover, and let rise for 1½ hours.
- Shape and Proof: Flatten and shape the dough, then proof for another 30 minutes.
- Bake: Slash the dough, top with optional toppings, then bake at 425°F for 30-40 minutes.
Notes
- Bread Flour – I outlined above why I’m a big advocate of bread flour for this particular recipe; you can find it in nearly all grocery stores or can buy it online. If you substitute all-purpose flour, the bread will still turn out, but there will be a definite difference in texture.
- Yeast – This recipe calls for active dry yeast, but you can substitute instant yeast without an issue or any modifications.
- Mixing by Hand – While using a stand mixer with a dough hook makes this easier, you can absolutely use a large mixing bowl and mix and knead entirely by hand.
- Extra Flour – Note that the recipe states you may need to add a little extra flour during the mixing process to get a dough to come together. I find that this varies during different times of the year, as well as what the weather is like. If it’s warmer/more humid, you may need more flour. When it’s colder and drier, I rarely, if ever, need to add more flour.
- Metal Pan – I want to emphasize once more that the pan you place on the bottom rack of the oven to create steam needs to be METAL and not glass. If you don’t already have one, I recommend this one.
- Baking Stone – This is the baking stone that I use, and this is the pizza peel you see pictured above. If you don’t have a baking stone, you can flip a baking sheet upside down, put a sheet of parchment paper on top, and bake the bread on there (you would not need to place the upside-down pan in the oven during preheating).
- Freezing Bread Dough – Once the dough is shaped, it can be placed on a lined baking sheet and placed in the freezer for 12 hours. Wrap tightly in plastic wrap and freeze in a ziploc freezer bag for up to 3 months. Thaw in the refrigerator overnight, then remove and proceed with step #5 of the recipe. The final rise may take longer since the dough has been cold.
- Freezing Baked Bread – Once the bread has been completely cooled, you can wrap a whole sliced or unsliced loaf in a double layer of plastic wrap, place in a ziploc freezer bag, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
