Today is Tuesday and I am baking Semolina Bread with Dorie. This week our hosts are Anna from Keeping it Luce and Renee from The Way to My Family’s Heart. You can find the recipe at either one of their sites.
I love making bread at home, so I was very excited to try this recipe. It is what I consider, to be a very “old school” recipe. It began with making a sponge and by the time you were ready to put it in the oven, it had risen for about 6 hours!
I think I have become a lazy bread baker, I often use the popular Artisan bread recipe, you know the one – throw it all in a bowl and let it rise, then stick it in the oven,
I had a hard time finding Semolina flour. This was shocking to me because we live in a big city and I thought I could easily find it. I decided, after some research, to use Cake Flour. It is a very fine flour and from what I read, so is semolina. Since I have never tried this recipe before, I am not sure if it made a difference in the bread or not.
 |
| I used my Kitchen Aid for the mixing |
I found the dough to be very sticky and somewhat hard to work with. I wanted to keep adding flour to get it to, what I would consider, the right consistency. I stuck with the recipe and used only the amount of flour the it called for.
 |
| First rising |
I placed the dough on a cookie sheet as the recipe suggested for it’s last rise. I checked on it after about 30 minutes and it seemed to be spreading, not rising! I decided to put the dough and the parchment paper in a bread pan and see what happened.
The bread baked nicely in the loaf pan. I would try it this way again. I also realized how nice it was to bake something in parchment paper. I usually use parchment paper when baking cookies. I think I will use this method for other recipes.
We ate some of the bread with a simple dinner of pasta and fresh veggies that were sauteed in a little olive oil and butter. It was a wonderful meal.
This morning I am going to toast the bread and have some homemade jam on it! I’lll let you know how it turns out!
Thanks for stopping by and I hope you come back. Have a wonderful day!
Semolina adds a golden color and chewy crumb that´s different. I´m glad it worked with cake flour too!
Yum..looks very golden brown and tasty!
Parchment paper is such a friend
I like that you plopped it into the pan. Quick thinking.
Looks like you made a beautiful loaf! It looks especially gook with your yummy pasta veggie meal.
It makes beautiful toast too! What a versatile bread.
I hope your semolina toast and jam was delicious!
Your bread looks great!
What kind of jam are you making? I’ve got blueberry on the stove now, and I did cherry and mango-ginger the other day
Good thinking putting it in a pan! Still looks great and love that pasta dish!
Ah, home made lemonade is perfect for the hot weather. The load pan is a good idea – will have to remember that.
Looks good as does your pasta dish!
Oooh, I love the look of your rectangular loaf! And your pasta looks so yummy, too! On to our next recipe
You made a perfectly delicious looking loaf of homemade bread with a nice pasta dinner – looks really wonderful!
Cool idea to use a loaf pan! I am with you – this is a great bread recipe. It also freezes really well.