Saturday, October 3, 2009

Semolina Bread

This bread is so delicious.  We especially like it for grilled cheese, using nice slices of Dubliner and Gloucester cheeses.  This recipe is adapted from a recipe by Leslie Makie, Macrina Bakery and Cafe, Seattle.
Semolina Bread

  • 1¾ cups water(105° to 115°)
  • 2 packages dry yeast
  • 1 tablespoon honey
  • 2½ cups flour
  • 2½ cups semolina flour
  • ½ cup olive oil
  • 2 teaspoons rosemary
  • 2 teaspoons salt
  • sesame seeds
Combine water and honey in mixer with paddle attachment.  Activate yeast in this mixture.  Add oil.  Add flour and salt..  Change to the dough hook add semolina and rosemary.  Knead dough about 5 minutes.

Let dough rise in an oiled bowl, until doubled  in bulk.  Shape into desired loaf shape, or place in loaf pans.

Allow to rise.

Drizzle oil on loaves and adhere sesame seeds.  Sprinkle with kosher salt.

Bake 375° for 40 minutes.

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