Impasto del Pane Siciliano (Sicilian Bread Dough)

Sicilian bread, or “Pane Siciliano,” is a traditional loaf hailing from the beautiful island of Sicily, located in the southern part of Italy. This bread is renowned for its golden crust, soft interior, and a generous coating of sesame seeds that add a delightful nuttiness. From my own personal experience, crafting this bread at home is a rewarding endeavor that fills your kitchen with the irresistible aroma of freshly baked bread. Let me show you how I make this classic Sicilian staple.

Notes on What to Expect:

• Texture: Expect a crusty exterior with a soft, slightly chewy interior. The semolina flour imparts a pleasant, slightly gritty texture and a golden hue to the crumb.
• Flavor: The combination of semolina and sesame seeds provides a nutty, subtly sweet flavor characteristic of traditional Sicilian bread.
• Aroma: Baking this bread will fill your kitchen with a rich, toasty aroma, thanks to the sesame seed topping and olive oil-infused dough.

Impasto del Pane Siciliano (Sicilian Bread Dough) Recipe

Equipment Needed:

• Mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Baking sheet
• Parchment paper
• Clean kitchen towel
• Sharp knife or lame for scoring
• Oven
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Ingredients:

• 2 cups (300g) semolina flour (preferably “rimacinata,” a finely milled semolina)
• 2 cups (300g) bread flour
• 1 ½ teaspoons salt
• 1 ½ teaspoons instant yeast
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 ½ cups (360ml) lukewarm water (about 90°F to 100°F or 32°C to 38°C)
• Sesame seeds for topping
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane Siciliano   now.

Method:

1. Prepare the Dough:
   • In a large mixing bowl, combine the semolina flour, bread flour, salt, and instant yeast. Mix well to ensure even distribution.
   • Create a well in the center of the dry ingredients and add the olive oil and honey.
   • Gradually pour in the lukewarm water while mixing with a wooden spoon or using a stand mixer with a dough hook attachment on low speed.
   • Continue mixing until a shaggy dough forms.
2. Knead the Dough:
   • Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for approximately 6-8 minutes.
   • The dough should be tacky but not overly sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
3. First Rise:
   • Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1.5 to 2 hours, or until it has doubled in size.
4. Shape the Loaves:
   • Gently deflate the risen dough and transfer it to a lightly floured surface.
   • Divide the dough into two equal portions.
   • Shape each portion into a loaf. A traditional Sicilian shape is the “S” or serpentine form: roll each piece into a rope about 24 inches (60 cm) long, then coil the ends in opposite directions to form an “S” shape.
5. Second Rise:
   • Place the shaped loaves onto a baking sheet lined with parchment paper.
   • Lightly mist or brush the loaves with water and sprinkle sesame seeds generously over the top.
   • Cover the loaves with a clean kitchen towel and let them rise for another 45 minutes to 1 hour, or until they’ve nearly doubled in size.
6. Preheat the Oven:
   • About 30 minutes before baking, preheat your oven to 425°F (220°C).
7. Score and Bake:
   • Just before baking, use a sharp knife or lame to make a shallow slash along the top of each loaf.
   • Place the baking sheet in the preheated oven and bake for 35 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
8. Cool the Bread:
   • Remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing.

Variations and Tips:

• Cheesy Twist: Incorporate ¼ cup of finely grated Parmesan cheese into the dough for a subtle cheesy flavor.
  Marcellina In Cucina
• Spicy Kick: Add a teaspoon of red pepper flakes to the dry ingredients for a hint of heat.
  Marcellina In Cucina
• Dietary Substitutions: For a dairy-free version, ensure the honey is ethically sourced or substitute it with maple syrup. To make it vegan, replace honey with agave syrup or maple syrup.
• Flour Substitutions: If semolina flour is unavailable, you can use all-purpose flour, though the texture and flavor will differ slightly.
• No-Knead Method: For an easier preparation, consider a no-knead approach, which involves mixing the ingredients and allowing the dough to rise longer, developing gluten without manual kneading.
• Breadtopia

• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane Siciliano   now.

Nutritional Information (Per Serving):

Note: Nutritional values are approximate and can vary based on ingredient brands and measurements.

I hope this guide has made making Sicilian bread seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.