Italian Semolina Bread Recipe
This bread is so authentic and
delicious you may want to make two batches because there are usually never any
leftovers. This is best when the dough is prepared the night before. For the easiest method I use my Bread Machine on the Dough/Pizza Cycle only. This is
to mix all the ingredients and lets it rise (Not bake). I use my baking stone
in the oven to bake the bread on or you can use a cookie sheet. I also use
a pizza peel for transferring onto and removing the Semolina Bread from the baking stone. I hope you all enjoy this recipe and share it with your friends.
Investing in a large, thick stone and wooden peel won't set you back a fortune. Instead, it will practically pay for itself after baking a few loaves of bread, pizza's, calzones, bread sticks, etc. I have mine for over 30 years and it sits on the bottom rack of my oven at all times.
This Italian Semolina Bread recipe is a keeper. Have fun everyone :O)
INGREDIENTS:
1 cup + 3 Tablespoons of warm water
1 teaspoon of fresh lemon juice
1 tablespoon of vegetable oil
2 teaspoons of honey
2 cups of fine semolina flour (not
coarse)
1 cup of unbleached flour
1 teaspoon of salt
1 ½ Tablespoons of Vital Wheat
Gluten
1 Tablespoon of dry yeast
1 Tablespoon olive oil (after ball
forms)
1 Gallon size Zip Lock bag + 1
Tablespoon of olive oil (to refrigerate overnight)
1 Egg
1 Tablespoon of water
Sesame seeds (optional)
¼ cup semolina flour
Add the first nine ingredients in
exact order to your bread machine set on Dough Cycle. Press start and let
machine start to mix all ingredients into a ball. (I usually use a soft rubber
baking spoon/spatula and carefully help along the mixing process until it forms a ball)
Once the dough forms a ball add drizzle 1 tablespoon of olive oil to coat the dough
while it’s mixing. Make sure a ball is formed and is being kneaded (Not stuck
to the paddle) for the first 5 minutes and then close the bread machine and let it
do the rest of the work until it finishes its cycle and has risen.
Hand Mixing Method. In a large bowl add the first 9 ingredients. Using a wooden spoon mix until a dough forms. Transfer dough to a floured surface and knead for 6-8 minutes till a smooth ball forms.Adding more flour if needed. Place dough ball in large deep bowl and coat both sides of dough with olive oil. Cover top of bowl with plastic wrap or towel and let rise for 2 1/2 hrs or dough has doubled in size at room temperature near the warm oven.
Once the
dough is finished add 1 Tablespoon of Olive Oil into the Zip Lock bag and
coat the bag by rubbing it around inside the bag. Punch down the Dough in the
bread machine/bowl and transfer it to the oiled Zip Lock bag and refrigerate
overnight or at least 4 hrs. When ready to bake. Preheat oven to 425 degrees. put some unbleached flour on your work surface. Take dough out
of bag and form a square of equal size from the dough and cut it into three even pieces. Roll
out each piece on floured work surface till about 18 inches in length.You will now have three ropes of dough you are ready to braid. Braid the dough tightly with all three pieces and
place braided loaf on top of pizza peel/work surface area that has been well dusted with semolina flour. Cover
with towel and let rise for 60 min. When ready to bake take the egg, crack into a small bowl and beat with
water. Brush egg wash on top and sides (especially in between the top braids).
Sprinkle with a generous amount of sesame seeds and slide braided loaf onto
baking stone. Bake for 25 min. until golden brown give or take a few minutes depending on oven. Serve warm and enjoy.
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