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February 26, 2007
Dianne's Take On Semolina Bread
A few days ago I came across this recipe for Semolina Bread and I knew I would have to try it! The below recipe is my adaptation. Even Jamison liked it! ;o)
What You'll Need For The Starter:
1 cup plus 2 tablespoons of warm water
1 teaspoon dry yeast
2 1/2 cups unbleached all purpose flour
Mix water and yeast in a bowl and let sit until yeast foams. Add flour and stir until dough is incorporated. Dough will be sticky. Transfer starter dough into a large oiled bowl and let rise, covered overnight. (I usually let bread rise in my oven with the light on. It gives off just enough heat to make a wonderful raising area.)
What You'll Need For The Semolina Bread:
1 cup of starter
3 cups warm water
3 teaspoons dry yeast
4 cups unbleached all purpose flour
4 cups semolina flour
2 teaspoons sea salt
1 egg, beaten
In a large bowl add 3 cups of warm water and add yeast. Let yeast sit until foamy. Add starter to yeast mixture (reserve left over starter in fridge to make bread again) and stir until it begins to dissolve. Sift together salt and flours. Add flour mixture to water mixture until a dough forms. Turn out onto a floured surface and knead for 2 to 3 minutes. Place dough in a large oiled bowl and let sit for 45 minutes until 1 hour until doubled in size.
Punch down dough and cut into 4 pieces. Roll out once section of dough until it's flat:
Then roll the flat dough into a tube:
Twist dough tube into a figure eight and place on a baking sheet lined with a Silpat or parchment paper:
Brush with a beaten egg:
Top with sea salt and/or sesame seeds and/or herbs or leave plain with just egg wash:
Repeat procedure with other 3 pieces of dough.
Let shaped dough rise for 30-45 minutes until it rises again.
Preheat oven to 450 F and bake loaves for 20 minutes or until golden brown.
Makes 4 small loaves, 2 medium loaves or 1 large loaf.
Posted by Dianne at February 26, 2007 1:25 PM
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