Posted by: Rachael | July 14, 2010

Semolina Bread

In the north of Italy we did NOT enjoy the bread. It was dry and heavy.

Then we got to the south. Not only was there wonderful buffalo mozarella to go on the bread, but the bread itself was delicious too. We discovered it was made with semolina. Here’s the recipe we now use frequently. It makes two large loaves.

3C warm water
2T yeast
4 1/2 C semolina
   Combine and stir until smooth.
   Cover and set in a warm place until doubled (about half an hour)

4T raw sugar
4T olive oil (or any shortening)
   Add

1 1/2 T salt
2 1/2 C wholewheat flour 
   Mix in two cups of flour before adding the salt
   Knead until smooth and the dough pushes back when pressed down
   Transfer to an oiled bowl and sit covered with a cloth until doubled in volume.
   Punch down, cut in half, shape into rounds and rest for ten minues
   (often we skip the resting step!)
   Form into two Italian-shaped loaves….that is, large ovals with tapered ends.
   Place loaves on a tray sdusted with cornmeal.
   Cover with a cloth and allow to rise until doubled again.
   Brush the tops with water and sprinkle with sesame seeds
   (we’ve never done this!!)
   Slash three times across the loaf with a sharp knife
   Bake at 210ºC for 10 minutes, then reduce to 180ºC for 30-40 minutes

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