Recipe from Miranda, made this time by Rachel
I love semolina bread! This recipe is Miranda's and it's soooo easy to make and really chewy and delish. The recipe makes enough dough for 4 small loaves or 2 large loaves of bread. You can refrigerate the dough for up to 14 days, so you don't have to make it all right away, but can make a small loaf at a time so you always have fresh bread!
You will need:
3 cups luke warm water
1 1/2 Tbs yeast
1 1/2 Tbs salt
3 cups semolina flour
3 1/4 cups all purpose flour
1/2 tsp sugar
Directions:
Mix the yeast, salt and water, add sugar and let it sit for 5 minutes. Add flour and stir or knead with a dough hook in an electric mixer. Cover, but not airtight, and let sit at room temperature until the dough rises, about 2 hours.
3 cups luke warm water
1 1/2 Tbs yeast
1 1/2 Tbs salt
3 cups semolina flour
3 1/4 cups all purpose flour
1/2 tsp sugar
Directions:
Mix the yeast, salt and water, add sugar and let it sit for 5 minutes. Add flour and stir or knead with a dough hook in an electric mixer. Cover, but not airtight, and let sit at room temperature until the dough rises, about 2 hours.
At this point, you can keep the dough in the fridge, or continue to bake it.
Pre-heat the oven to 450F. If you have a pizza stone, put this in the oven while it pre-heats. Dust a surface with flour and shape into a ball. Let this sit for 40 minutes, while the oven gets nice and hot.
After 40 minutes, shape the dough into the loaf by turning the dough into itself, like you are making a brain shape - stretching the top of the ball and folding the sides under and into itself. Slice a few couple inch long slice on the top of the bread to breath while it bakes.
If you are using a pizza stone, sprinkle some cornmeal onto the surface and set the dough on the cornmeal, baking for 30-35 minutes.
If you do not have a pizza stone you can use a baking/cookie sheet. Set the cookie sheet on the middle rack in the oven and put another sheet underneath with a cup of water in it. Bake for 30-35 minutes.
Pre-heat the oven to 450F. If you have a pizza stone, put this in the oven while it pre-heats. Dust a surface with flour and shape into a ball. Let this sit for 40 minutes, while the oven gets nice and hot.
After 40 minutes, shape the dough into the loaf by turning the dough into itself, like you are making a brain shape - stretching the top of the ball and folding the sides under and into itself. Slice a few couple inch long slice on the top of the bread to breath while it bakes.
If you are using a pizza stone, sprinkle some cornmeal onto the surface and set the dough on the cornmeal, baking for 30-35 minutes.
If you do not have a pizza stone you can use a baking/cookie sheet. Set the cookie sheet on the middle rack in the oven and put another sheet underneath with a cup of water in it. Bake for 30-35 minutes.
