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Semolina is a coarsely ground durum wheat flour. Usually used in pasta, it brings pleasantly rustic flavor to this bread.

Source: Better Homes and Gardens

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Credit: King Au

Recipe Summary

prep:
40 mins
rise:
1 hr 30 mins
bake:
25 mins
total:
2 hrs 35 mins
Servings:
16
Yield:
2 loaves (8 servings per loaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1-1/4 cups of the all-purpose flour, the yeast, sugar, and salt in a large mixing bowl. Add water and olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in the 1-1/4 cups semolina and as much of the remaining all-purpose flour as you can with a wooden spoon.

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  • Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl, and turn once to grease entire surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

  • Punch down dough; divide in half. Cover and let rest 10 minutes. Grease two baking sheets. Shape each half of dough into a ball. Place on the prepared baking sheets. Flatten each ball to about 6-1/2 inches in diameter. Cover and let rise until nearly double in size (30 to 45 minutes).

  • Preheat oven to 375 degrees F. Rub loaves lightly with additional semolina. Cut a crisscross in the top of each loaf. Bake about 25 minutes or until golden and the bread sounds hollow when lightly tapped. Transfer loaves to wire racks; let cool. Makes 2 loaves (8 servings per loaf).

Tips

Place cooled loaves in a container or bag. Store at room temperature for up to 2 days or freeze for up to 3 months. Thaw frozen loaves in container or bag at room temperature for 1 hour, then wrap them in foil and warm them in a 350 degree F oven for 10 to 15 minutes.

Nutrition Facts

135 calories; fat 5g; saturated fat 1g; carbohydrates 20g; insoluble fiber 1g; protein 3g; sodium 146mg; iron 1.3mg.
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