Sicilian Mafalda Bread Recipe

Sicilian Mafalda bread, made with semolina flour and topped with sesame seeds, is a chewy and nutty flavored sandwich bread originating from Palermo.

Course Breads

Cuisine Sicilian-Italian

Prep Time 35

Cook Time 25

Resting Time 4

Servings breads

Calories 396kcal

Place the yeast and sugar in a large mixing bowl. Heat water in a sauce pan until lukewarm. Pour over the yeast and let sit for 10 minutes until foamy.
Stir in the semolina flour with a wooden spoon until you have a shaggy dough. Cover and let sit for 30 minutes.
Uncover and use your hands to knead in the salt. Once the salt is fully incorporated, add the olive oil and knead the dough for about 10 minutes, until smooth and elastic.
Cover and let rise in a warm part of your kitchen (such as the oven with the light on) for 2 hours or until doubled in bulk.
Use a kitchen scale to divide the dough into 6 pieces. Alternately you can eyeball it. Shape the dough into a ball, cover and let sit for 30 minutes.
Line 2 baking sheets with parchment paper. Roll each ball of dough into a long snake about 22 inches long. Form 2-3 coils, then wrap the tail end of the snake over the top of the bread and tuck over the other end. Place on the prepared baking sheets and continue with the remaining dough. Cover and let rise for 1 additional hour.
Preheat your oven to 425 degrees F at the convection setting. Place the sesame seeds in a wide plate or bowl. Brush the tops of each Mafalda with water, then dredge the top in the sesame seeds.
Bake for 20-22 minutes, until golden brown both on top and underneath. If your oven doesn't have the convection setting, rotate the pans from top to bottom halfway through baking.

RECIPE NOTES

To prepare Mafalda with a food processor: Knead the bread in your food processor fitted with a dough hook for about 5 minutes in step #3 insteading of kneading by hand.
This recipe makes 6 -5 inch breads. You may divide the dough into 4 pieces to make larger sized Mafalda. Alternately, you can make one large loaf.
Bake the following day: After the 2 hour rise, cover the bowl with plastic wrap and refrigerate overnight. Let the dough come to room temperature, at least 2 hours, before shaping and baking the Mafalda.
Keep the bread well wrapped in an airtight container or plastic wrap for a maximum of two days to ensure the best texture.
Freeze Mafalda bread in an airtight container for up to 3 months. Defrost at room temperature before serving.