I meant to make this recipe for Semolina bread last night. About 7pm, I read the recipe. Three rises of two hours. Not a feat I was willing to start at 7pm. So I started this morning. By dinner time, we had a nice loaf of bread. That was too hot to eat.
The recipe starts with a starter of yeast, water and flour:
Once it’s risen, add some more flour- all purpose and semolina, salt and oil. Rise again. Shape in a loaf and rise again. Slit (with a razor??!! I used a knife) (also, was anyone else confused about the slitting instructions?), and bake:
The bread is tender and chewy, with a nice crust. This is a great, easy recipe, if not hands-off time-consuming. Anna of Keep it Luce and Renee of The Way to My Family’s Heart have the recipe!
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This bread looks delicious! I have never made anything with semolina flour. Actually, I've never heard of semolina flour, I don't even know where to buy it! But I'll look out for it 🙂
looks great! A little difficult to bake and eat warm comfort foods in this heat, right?!
I have to admit that I prefer a Hamelman recipe. We don't have any summer here in Germany so it was no problem to bake the bread.Ulrike @Küchenlatein
I think everyone was confused with the slashing instructions. Your loaf looks good!
Yes, slashing seems to be one of the biggest mysteries on this one. Stay cool!
Seriously! I had no idea how to slash it. When I read it, I was like, "Oh yeah, that totally makes sense," and then when I saw how everyone's breads turned out different from my slashes, I thought, "Wait…that makes sense too!"
I wanted to bake this one, but I didn't. Too hot, and I have been too lazy. I know we would all enjoy it, though. Maybe I will do it this week, since I already have the semolina flour…
It surely does look tender!! yum!