Semolina Bread
This gorgeous golden loaf can be a delicious accompaniment for Italian food
or an unusual sandwich bread. Semolina flour used to be available only in
health food stores and Italian groceries, but it's making its way into
supermarket chains, usually in the pasta section. Adapted from ``The Silver
Palate Cookbook,'' by Julee Rosso and Sheila Lukins (Workman, 1979).
2 cups lukewarm water (105 to 115 degrees)
Add the semolina flour and salt, and stir well.
Begin kneading the dough, sprinkling the remaining cup of bread flour as
necessary to keep it from sticking to your hands. After about 10 minutes, the
dough will be smooth and elastic and will have absorbed more or less the last
cup of flour.
Shape the dough into a ball and place it in the bowl. Pour the olive oil
over the dough and turn it several times to coat with the oil. Cover the bowl
with a towel and set aside until the dough has tripled in bulk.
Punch down the dough, turn it out onto a lightly floured surface, knead
briefly (5 minutes or less), and return it to the bowl. Cover again and let
rise until doubled.
Punch down the dough, cut it into thirds, and shape each third into a thin
loaf about 24 inches long. Sprinkle a baking sheet with 3 to 4 tablespoons of
cornmeal and arrange the loaves on the sheet, leaving as much room as possible
between them. Cover and let rise until not quite doubled, about 30 minutes.
Preheat the oven to 425 degrees.
Beat together the egg and 1 tablespoon of water. When the loaves have
risen, brush them well with this egg wash. Sprinkle the sesame seeds (if
using) and make decorative diagonal cuts on top of the loaves with a sharp
knife.
Slide the baking sheet onto the middle rack of the oven and reduce the heat
to 375. Bake for 30 to 40 minutes, or until the loaves are brown and sound
hollow when the bottoms are thumped. (For a crisper bottom crust, remove the
loaves from the baking sheet and place them directly on the oven rack for the
last 5 to 10 minutes of baking.)
Remove the loaves from the oven and cool on a rack. Wrap when cool.
Makes 3 loaves, about 18 inches long.
Recipes By Deborah P. Jacobs, Globe Staff
1 package active dry yeast
3 cups semolina flour
1 tablespoon salt
2 to 3 cups bread flour or unbleached all-purpose flour
1 tablespoon olive oil
3 to 4 tablespoons cornmeal
1 egg
Sesame seeds (optional)
Pour the water into a mixing bowl, stir in the yeast, and let stand for 10
minutes. Stir again to be certain the yeast is dissolved.
Add 2 cups of the bread flour and stir to make a sticky dough. Turn the
dough out onto a work surface and let it rest while you wash and dry the bowl.