MIDDLE EASTERN SEMOLINA AND SAFFRON BREAD

saffron, turmeric and semolina flour give a lovely golden color to this crusty, dip-ready bread. prep time includes rising

Time: 145 minutes

Number Of Ingredients: 12

Ingredients: warm water,active dry yeast,sugar,water,olive oil,bread flour,semolina flour,saffron,turmeric,caraway seeds,salt,ice cubes

Steps:

1. crush the saffron and mix it in 1 teaspoon of boiling water , set aside
2. in a large bowl whisk together the 1 / 2 cup warm water , the yeast , and sugar
3. let stand about 5 minutes or until frothy
4. stir in the 1 cup water and 2 tablespoons of the olive oil saffron mix
5. add 2 cups of the bread flour , the 1-2 / 3 cups semolina flour , the turmeric , caraway seed and salt
6. beat with an electric mixer on low speed until combined , scraping sides of bowl occasionally
7. turn dough out onto a lightly floured surface
8. knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic
9. shape dough into a ball
10. grease a large bowl with the remaining 1 tablespoon olive oil
11. place dough in greased bowl
12. turn once to grease surface of dough
13. cover and let rise in a warm place until double in size
14. punch dough down
15. turn out onto a lightly floured surface
16. divide dough in half
17. cover and let rest for 10 minutes
18. line a large baking sheet with parchment paper
19. sprinkle parchment with the 1 tablespoon semolina flour
20. set aside
21. shape each dough half into a 6-inch round loaf
22. place dough rounds on the prepared baking sheet
23. cover and let rise in a warm place until nearly double in size
24. adjust one oven rack to the lowest position and another oven rack to the lower-middle position
25. set a shallow baking pan on the bottom rack
26. preheat the oven to 450 degrees f
27. using a sharp knife , cut an x into the top of each loaf
28. place baking sheet with dough rounds on the middle rack
29. place the ice cubes in the shallow baking pan on the lower
30. bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped
31. if necessary to prevent overbrowning , cover rounds with foil for the last 10 minutes of baking
32. transfer to a wire rack
33. cool completely