Semolina Bread
★★★★★
5 from 40 reviews
Author: Paula Montenegro Prep Time: 150 minutes
Cook Time: 45 minutes Total Time: 3 hours 15 minutes
Yield: 12 slices
1x
Category: Breads Method: Baking Cuisine: Italian
DESCRIPTION
A gorgeous golden loaf of Italian-style bread. It's made with regular
wheat flour and durum flour (semolina). The crust is crackly and the
texture creamy and just plain amazing! One of the best bread recipes
I ever made.
Producer of Gluten
Free Miso
Sale of miso for consumer and food
service use, and of instant miso soup.
Marukome USA, Inc.
Open
INGREDIENTS
SCALE
1x 2x 3x
Spedizione
Gratuita
×
Sponge:
1 cup warm tap water
1 teaspoon active dry yeast
1 ½ cups (210g) unbleached all-purpose or bread flour
Dough:
All the sponge, above
½ cup (70g) unbleached all-purpose or bread flour
¾ cup (120g) semolina flour
1-2 teaspoons salt (If you normally don't use much salt go for the 1
teaspoon)
2 tablespoons olive oil
Producer of Gluten Free Miso
Sale of miso for consumer and food service
use, and of instant miso soup.
Marukome USA, Inc.
INSTRUCTIONS
To make the sponge:
1
2
3
Place the warm water in a mixing bowl and whisk in the yeast.
Stir in the flour, mix lightly and cover the bowl with plastic wrap.
Set the sponge aside to rise at room temperature (draft-free and
warm) until the sponge doubles, about 1 hour. I do this directly in
×
the bowl of the standing mixer and then add the dough ingredients.
To make the bread:
1
2
3
4
5
6
7
8
9
10
11
12
Have ready a baking sheet lightly dusted with semolina.
Stir the sponge to deflate and add the flour, semolina, salt, and oil.
Adjust the bowl in your stand mixer and knead on low speed with
the dough hook for about 5 minutes, to form smooth, elastic, and
slightly sticky dough. Alternatively, turn the shaggy dough out
onto a lightly floured work surface and knead by hand for about 67 minutes. See post above for images and further details.
Transfer the dough to an oiled bowl. Turn the dough so all the
sides are oiled. Cover the bowl with plastic wrap and let rise until
doubled, about 1 hour.
Turn the risen dough out on the floured work surface.
Press with the palms of your hands to deflate.
Shape the dough into an oval, folding as you would a cinnamon
roll, pinching after each fold, and place tucked side down on the
prepared pan and cover with oiled plastic wrap.
Allow it to rise until doubled in volume, about 1 hour.
About 20 minutes before baking, turn the oven to 400ºF / 200ºC.
Hold a razor blade or sharp kitchen knife at about a 30º to 45°
angle to the loaf, and slash 3 lines.
Bake the loaf for about 35, until well risen, golden brown and the
bottom sounds hollow when tapped. All ovens are different, so if
20 minutes into baking you feel the bread is darkening too much,
turn it down to 375°F/190°C for the rest of the baking.
Remove from oven and cool on a rack until able to lift from baking
sheet with a spatula, and wait until completely cooled to cut.
NOTES
Top tips
×
i
Organization: read the instructions carefully first. This is important
so you take into account the resting times and tools you need.
i
Semolina: buy the superfine one. Though it would be labeled
differently, semolina comes in different sizes. Couscous is also
semolina, for example.
i
Bread flour: there is flour specially made for bread. It has more
gluten than all-purpose. Gluten is the ingredient that develops with
kneading and helps the bread grow. The bread will also work with
all-purpose (not cake) flour, but it's a good idea to look for it or buy
it online.
i
Pan: I like to use flats baking sheets dusted with semolina. But
cornmeal or oats will work too.
i
Freezing: this a wonderful bread to freeze in slices and have ready
for toast or bruschettas. Slice it and wrap it in plastic or put it in a
Ziploc bag. It will last for a month.
Keywords: semolina bread
DID YOU MAKE THIS RECIPE?
Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog
Find it online: https://vintagekitchennotes.com/semolina-bread/
×
AN ELITE CAFEMEDIA FOOD PUBLISHER
×