Cookbook:Semolina Bread

Semolina Bread
Category	Bread recipes
Difficulty

Cookbook | Ingredients | Recipes

Semolina bread is made with semolina flour in addition to regular bread flour. This recipe tops the loaf with sesame seeds.

Ingredients

• Active dry or fresh yeast
• Warm water
• Vegetable oil
• 1 pinch of salt
• Bread flour
• Semolina flour
• Eggs
• Sesame seeds

Equipment

• Medium-sized bowl
• Whisk
• Oven
• Knife
• Baking stone/pizza stone
• Parchment paper
• Wire rack

Procedure

1. Combine the yeast and warm water in a medium-sized mixing basin. Allow to sit for 10 minutes after whisking everything together. The margins of the yeast should be frothy.
2. Stir in the oil and salt until fully combined. Combine the semolina flour and bread flour in a mixing bowl, then mix the flours into the liquid. Stir until everything is well blended. The dough will be slightly sticky and soft. Cover, and set aside for 20 minutes.
3. Knead the dough for a few minutes until smooth. Place the dough in an oiled basin and turn it to coat it in oil. Allow the dough to rise for 1 hour at room temperature, or until a finger carefully inserted into the top of the dough makes an indentation that does not bounce back. This indicates that it has been thoroughly proofed.
4. To shape the dough, roll it out into a rough rectangle on a lightly floured surface, this time with the long edge facing you. Roll into a tight log, squeezing the ends together to seal. Turn the loaf over and gently roll it back and forth until it is the size you want. Carry on with the second and following loaves in the same manner. Place loaves side by side on a parchment-lined baking sheet that has been turned upside down. Cover and set aside for 30 minutes to rise with the seam side up while you preheat the oven.
5. Place a baking stone or pizza stone on the middle shelf of the oven and an empty baking dish on the bottom shelf for best results. If you don't have a pizza stone, bake the loaves on a parchment-lined baking sheet that has been turned upside down. Preheat the oven to 475°F for 30 minutes.
6. To make the egg wash, lightly mix the egg and water together. Brush the egg wash over the tops of the loaves, then sprinkle with sesame seeds. Using a sharp knife or blade, scribe or mark each loaf with three slashes.
7. Bake 1 or 2 loaves at a time, depending on the size of your baking stone. Slide the parchment paper and loaves onto the pizza stone in the preheated oven gently and carefully. Pour 1 cup of water into the baking pan resting on the shelf beneath the pizza stone and rapidly close the oven door to keep the steam within. Bake for 20–25 minutes, or until golden brown on top and internal temperature reaches 200°F; baking time will vary depending on your oven, so check the loaves frequently.
8. Remove from the oven and cool for at least 1 hour on a wire rack before slicing.