Semolina Italian Bread
Ingredients
- 1 Envelope Dry Yeast
- 1 ⅓ Cups Water Tepid but not too hot, not boiling
- 2 tsp Dark Brown Sugar Can substitute Honey or any other sugar
- 1 ½ Cups Durum Semolina Flour
- 1 Cup Bread Flour
- 2 tsp Salt
- 2 tbsp Olive Oil
- 2 tbsp Sesame Seeds
Instructions
Proofing the Yeast
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In a small bowl add water and sugar, stir until sugar is fully dissolved.
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Thoroughly stir in yeast. Allow to sit ~10 minutes until bubbles/foam forms on surface.
The Dough
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While the yeast is proofing, add all of the flour and salt in a large bowl or stand mixer bowl and mix until evenly combined.
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Pour in yeast mixture and olive oil and start mixing together (use dough hook for stand mixer)
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Run mixer for at least 8 minutes in total. After the first 4 minutes the dough should pull away from the bowl and stay with the hook.
The First Risening
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After mixing/kneading, transfer dough ball to a large, lightly oiled/greased bowl.
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Cover the bowl tightly with plastic wrap and leave somewhere warm.
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Allow dough to rise for 1 ½ hours.
The Loaf
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Line a baking sheet with non-stick baking parchment paper. This is very important!
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Pull dough from the bowl, punch down some, and knead for a few minutes on a dry or lightly floured surface. (I prefer a dry countertop, but that is personal preference)
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Gently roll dough into a loaf small enough to fit on the baking sheet. Keep in mind the loaf will still grow some!
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Carefully transfer the loaf to the baking sheet.
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With a brush or spray bottle, lightly cover the exposed surface with some water. This will allow the sesame seeds to adhere to the bread.
Sprinkle sesame seeds over the entire loaf.
The Second Risening
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Arrange two of your oven racks with one at the bottom most position and one in the middle.
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On the bottom rack place a metal pan with hot water.
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Turn on the oven to 425° F
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Completely cover the entire loaf and pan with plastic wrap again.
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Allow the loaf to rise for an additional ½ hour while oven is heating.
The First Burninator
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Remove plastic wrap from your loaf.
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Using a very sharp knife, make a score down the length of the loaf, or 3-4 scores diagonally across it.
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Place loaf/pan in the oven on the middle rack.
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Leave at this temperature for 20 minutes.
The Second Burninator
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Remove the pan of water from the oven, you no longer need this.
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Reduce the temperature to 375° F.
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Continue baking for an additional 10-15 minutes until the crust turns a golden brown and the loaf sounds hollow when tapped with your finger.
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Remove from the oven and let cool on a wire rack or otherwise elevated to prevent moisture buildup while cooling.
Slicing
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Slice the bread.
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Eat.
Recipe Notes
The general recipe was borrowed from HERE, but I have somewhat modified it.
I intend to try an alternate version of this recipe where after the first rise, split the dough into two and continue with two loafs instead of one.