This bread was new to me but didn’t disappoint. Semolina bread is an Italian baking classic. It’s chewy and dense. The semolina flour used to make the loaf is milled from durum wheat. That’s the same flour used to make pasta. This loaf is very easy to make but an all day project–the total rising time is about 6 hours.
You can find the recipe here at: The Way to My Family’s Heart and Keep it Luce.
The hardest part for me was finding semolina flour. My regular grocery store didn’t carry it. I found a bag of Bob’s Red Mill Semolina Flour at a slightly more upscale grocery nearby. Other than that it was a series of fairly easy steps: mix the yeast with some water and flour for the sponge (then rest for 2 hours), make the dough in a food processor (rise for 2 hours), shape the dough (rise for 2 more hours), and then bake for 35 minutes at 400 degrees F.
Other bloggers have complained about the saltiness of this bread so I did reduce the salt slightly than what the recipe called for to 1 1/2 teaspoons. I was not shy with the slashing and used a long serrated knife to make the cuts. After researching semolina bread a little online I decided to use an egg wash and add some sesame seeds to the top. This seems to be the classic presentation.
Semolina bread is a hearty comforting loaf that can compliment just about any meal. That makes it a keeper in my book.
thelittleloaf said:
I’m off to italy next week and have been looking for new recipes so this sounds perfect!
Baker on the Rise said:
I hope you enjoy it!
smarkies said:
Yours rose wonderfully! Lovely looking bread!
Baker on the Rise said:
Thank you. I was pretty happy with the final product 🙂
lvaletutto said:
Hooray for homemade bread! This loaf looks lovely.
lvaletutto said:
Here’s a link to my latest loaf…
Baker on the Rise said:
Looks great! Thanks for sharing 🙂
jennrag said:
I too am having trouble finding the flour. I was thinking I might sit this one out and try out my bread machine instead!
Baker on the Rise said:
I love my bread machine, have fun 🙂
Christine said:
wow great job on the presentation. it looks yummy!!
Baker on the Rise said:
We enjoyed it, thanks!
Michelle Murphy Muse said:
Good Ole Bob’s..I used that brand too! I love your bread , it’s so pretty with the sesame seeds on top!
Baker on the Rise said:
Thanks! I think the sesame seeds added a lot and I’m glad I added them.
cindy said:
Seeds are a perfect addition. What a beautiful loaf of bread!
Have a great day.
Baker on the Rise said:
Thanks for stoppng by 🙂
Cher said:
Sesame seeds are definitely a traditional (and tasty addition). Very nice!
Baker on the Rise said:
Thank you! Very tasty indeed 🙂
Baking is my Zen said:
one word…Perfection!
Carmen
Baker on the Rise said:
Your London Broil looks like perfection as well. Yummy!!
Miette said:
Wow! Now that is how it should look. great job.
Baker on the Rise said:
Thank you so much!! 🙂
breaddivas said:
Nice touch to add the sesame seeds!
Paula Kelly-Bourque (@VanillaBeanBake) said:
I love homemade breads. This loaf looks delicious and I’d love a slice or two of it now with some hard cheddar:)
Leslie Chapman said:
Mmmmmm looks delicious. I can just picture it warm with some melted butter.
guineapigfood said:
Great job! Looks great with the sesame seeds!
The Double Trouble Kitchen said:
Gorgeous loaf of bread. Great job!
Cathleen said:
That is the most beautiful loaf I have seen! Five stars!! (out of 4):)
Baker on the Rise said:
Wow, thanks 🙂
manderleycooks said:
Your recipes never fail to make me so hungry! I’m definitely going to have to try this bread. Anyways, I just wanted to let you know that I nominated you for a Blog on Fire award. You can check it out here: http://manderleycooks.wordpress.com/2012/07/21/excitement-and-a-departure-from-lemon/ I’m excited to check out your next recipe!
Baker on the Rise said:
Thank you!
andi said:
Definitely going to have to try this!
Looks like it’s your day for awards 🙂 I nominated you for the “Inspiring Blog Award”. I always love dropping by to see what delightful baked-good you are writing about, it’s very inspiring to me as I am not the best baker in the world. Thank you so much for writing and sharing your baking with us, the Random People of the Internet. It translate to real life more often than you probably think!
Andi
http://washboardstorms.com/2012/07/23/oh-you-shouldnt-have/
teaandscones said:
This bread was so tasty. I loved the chewy aspect of it. Your loaf is lovely with the slashes. Perfect!! Thanks for stopping by for a visit!
oven chaos said:
Classic indeed! When I am too lazy to make an egg wash, I just sprinkle with water and then with whatever seeds and herbs I am using.
Cyn Strang said:
I hope to master yeast breads someday! This looks wonderful!
You’ve also been nominated for the One Lovely Blog Award. I love keeping up with your ideas! http://southernmoonbackporch.wordpress.com/2012/08/03/one-lovely-blog-award/
hollyeatsinfrance said:
Looks excellent! I’ve been looking for semolina flour everywhere too and I can’t seem to find it. Kind of sad as I’m right next to Italy.
silverblackbird said:
Looks good 🙂 I’ve made semolina bread a few times, but you can also just include some semolina in another style of bread – foccacia dough, for example, if you’re wanting something a bit different.
Jessi said:
Looks perfect!