Country Style Semolina Bread Recipes

100% SEMOLINA BREAD

Steps:

• Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed.
• Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings.
• Push start and come back in 3 1/3 to 4 hours. :-).

HOW TO MAKE EASY SEMOLINA BREADSTICKS

Steps:

• Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
• In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
• Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers - that will help. If the dough doesn't stretch easily, let it relax for a while before you try again.
• Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
• While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
• Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
• Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.

COUNTRY-STYLE SEMOLINA BREAD

Steps:

• Combine water, milk, honey, and yeast in the large mixing bowl of a freestanding electric mixer. Let stand about 10 to 15 minutes or until foamy. Add 2 cups of the bread flour. Beat on low speed for 4 minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours.
• Add the remaining 1 cup bread flour, the semolina flour, and salt. Using dough hooks, beat mixture for 5 minutes. Drizzle with 2 tablespoons of the olive oil. Continue beating on medium speed until oil is incorporated. You should have a soft, fairly sticky dough. Brush 1 tablespoon of the remaining oil in a large bowl. Transfer dough to oiled bowl, turning once. Cover and let rise until doubled in size (about 1 hour).
• Turn dough out onto a floured surface. Divide dough in half. Cover and let rest for 15 minutes. Sprinkle 1 large baking sheet with the cornmeal. Shape dough by gently pulling each portion into a ball, tucking edges under. Place dough balls on the baking sheet. Flatten each dough ball slightly to about 6 inches in diameter. Brush tops of loaves with remaining 1 tablespoon olive oil. Let rise until nearly doubled (20 to 30 minutes). Preheat oven to 450 degree F. With a very sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4 inch deep.
• Place a shallow baking pan with about 1/2 inch of boiling water on the bottom rack of the preheated oven. Place baking sheet on the middle rack in the oven. Working quickly, heavily mist the inside of the oven, including the bread, with water from a clean spray bottle. Bake for 25 to 30 minutes or until the internal temperature of the bread is 200 degree F, covering bread with foil in the last 10 minutes of baking to prevent over-browning. Immediately remove loaves from baking sheet. Cool on a wire rack.