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Semolina Bread by Hand

2

tb

Cornmeal, Coarse Grind

2

tb

Sesame Seeds, (White Hulled)

The, Dough:

3

tb

Sugar

3

tb

Olive Oil

2

to 3 cups White Flour, Unbleached

1

tb

Sea Salt

The, Sponge:

2

cups

Warm Water, (110 - 115 degrees F)

2

tb

Yeast, Active Dry

3

cups

Semolina

1

For The Sponge: In a large bowl sprinkle the yeast over the warm water;

2

stir to dissolve. Add the flour and stir until smooth. Cover and let

3

stand in a warm spot until doubled in volume (30 to 45 minutes).

4

For the Dough: Stir down the sponge, then add the sugar, olive oil, 2

5

cups flour, and salt. Mix until the dough comes away form the sides of

6

the bowl.

7

Turn the dough out onto a floured board and knead, adding more flour,

8

/4 cup at a time if the dough is sticky. Continue kneading vigorously

9

until the dough feels smooth and elastic (10 to 12 minutes). The dough

10

should push back when pressed down.

11

Transfer the dough to an oiled bowl and turn to coat. Cover and allow to

12

rise until doubled in volume (35 to 45 minutes). Punch down, then cut

13

the dough in half, shape into rounds, and cover. Allow to rest for 10

14

minutes.

15

Shaping: Form into 2 Italian-shaped loaves, about 18" long. Place the

16

loaves on a baking sheet that has been dusted with coarse cornmeal.

17

Proofing: Cover with a cloth and allow to rise until doubled in size (45

18

to 60 minutes). Brush the tops with water and sprinkle with sesame seeds

19

if desired. When the bread has proofed, cut 3 diagonal slashes with a

20

sharp knife or single-edged razor blade. Hold the knife at an angle to

21

the bread and try to cut inside and underneath the crust. This will

22

cause the bread to break open, or bloom, while baking and form a thick,

23

crunchy crust.

24

Baking: Bake with steam* in a preheated 400°F oven until browned and the

25

bread sounds hollow when tapped on the bottom with your fingertips (35

26

to 45 minutes). If baking on an oven stone or tiles, the bread can be

27

removed from the baking pan for the last 10 minutes to firm up the crust.

28

Yield: 2 loaves

29

Note: Steaming can be achieved by filling a baking pan with ~1" of

30

water and placing it in the oven on the rack below the bread.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (47.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

5127.88

Calories From Fat (9%)

481.51

% Daily Value

Total Fat 55.21g

85%

Saturated Fat 7.75g

39%

Cholesterol 0mg

0%

Sodium 4134.72mg

172%

Potassium 1964.72mg

56%

Total Carbohydrates 986.69g

329%

Fiber 46.52g

186%

Sugar 39.75g

 

Protein 150.98g

302%