I grew up In East Boston, MA. There was always a fresh loaf of Scala in the kitchen. I now live in NH, where it’s hard to find a good Scala loaf, so I decided to bake my own. I’ve baked two loaves so far. They were good but look nothing like the Scala I know. Every recipe I’ve found is a braided loaf that results in a flatter and denser bread than the Scala I’ve been eating for 50 years. What I would call Scala is the first photo. The second photo is what I find when looking for a Scala recipe. I’m looking for suggestions on how to bake a Scala loaf like the first photo.
Italian Scala
- Thread starter Gpag
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Welcome to the forum 
I've never tried Scala before but it looks delicious! When you have made it yourself, did you braid the dough or leave it looking more like how you remembered it? In my experience bread rises more in the oven when the top of the dough has been cut (like the image on the left), so that might make a difference here.
I've never tried Scala before but it looks delicious! When you have made it yourself, did you braid the dough or leave it looking more like how you remembered it? In my experience bread rises more in the oven when the top of the dough has been cut (like the image on the left), so that might make a difference here.