Best Semolina Bread
This unique bread has a golden crust, creamy texture, and amazing flavor that make it irresistible! We especially love it toasted, with homemade jam. This post has step-by-step images and instructions to guide you.
Servings 12 slices
Ingredients
Sponge:
- 1 cup lukewarm water tap is fine
- 1 teaspoon dry yeast use 1 teaspoon active-dry yeast or ¾ teaspoon instant yeast, see Notes below
- 1 ½ cups all-purpose or bread flour you can buy bread flour online
Dough:
- the sponge above
- ½ cup all-purpose or bread flour you can buy bread flour online
- ¾ cup semolina flour
- 1 to 2 teaspoons salt If you normally don't use much salt go for the 1 teaspoon
- 2 tablespoons olive oil
Instructions
To make the sponge:
- Place 1 cup lukewarm water in a mixing bowl and whisk in 1 teaspoon dry yeast.
- Stir in 1 ½ cups all-purpose or bread flour, mix lightly and cover the bowl with plastic wrap.
- Set the sponge aside to rise at room temperature (draft-free and warm) until the sponge doubles, about 1 hour. I do this directly in the bowl of the standing mixer and then add the dough ingredients.
To make the bread:
- Have ready a baking sheet lightly dusted with semolina.
- Stir the sponge to deflate, and add ½ cup all-purpose or bread flour, ¾ cup semolina flour, 1 to 2 teaspoons salt, and 2 tablespoons olive oil.
- Adjust the bowl in your stand mixer and knead on low speed with the dough hook for about 5 minutes to form a smooth, elastic, and slightly sticky dough. Alternatively, turn the shaggy dough onto a lightly floured surface and knead by hand for about 6-7 minutes. See the post above for images and further details.
- Transfer the dough to an oiled bowl. Turn the dough, so all the sides are oiled. Cover the bowl with plastic wrap and let rise until doubled, about 1 hour.
- Turn the risen dough out on the floured work surface.
- Press with the palms of your hands to deflate.
- Shape the dough into an oval, folding as you would a cinnamon roll, pinching at the seams after each fold, and place tucked side down on the prepared pan and cover with oiled plastic wrap.
- Allow it to rise until doubled in volume, about 1 hour.
- About 20 minutes before baking, turn the oven to 400ºF (200ºC).
- Sesame seeds on top: this is optional. Lightly dampen the dough on top (carefully, as you don't want to tear or deflate it) and sprinkle the seeds.
- Hold a razor blade or sharp kitchen knife at about a 30º to 45° angle to the loaf, and slash 3 lines.
- Bake the loaf for about 35 minutes until well risen, golden brown, and the bottom sounds hollow when tapped. All ovens are different, so if 20 minutes into baking you feel the bread is darkening too much, turn it down to 375°F (190°C) for the rest of the baking.
- Remove from oven and cool on a wire rack until able to lift from the baking sheet with a spatula, and wait until completely cooled to cut.
Notes
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Types of yeast: besides active-dry yeast (1 teaspoon), you can use instant yeast (¾ teaspoon) and add it to the flour, then add the water. Or fresh yeast (3 teaspoons) that you crumble and mix with the water first.
Bread flour: there is flour specially made for bread. It has more gluten than all-purpose. Gluten is the ingredient that develops with kneading and helps the bread grow. The bread will work with all-purpose (not cake) flour.
Freezing: this bread is wonderful to freeze in slices and have ready for toast or bruschettas. Slice it and wrap it in plastic or put it in a Ziploc bag. It will last for a month.
Pan: I like to use flat baking sheets dusted with semolina, but cornmeal or oats will also work.
