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.