I meant to make this recipe for Semolina bread last night. About 7pm, I read the recipe. Three rises of two hours. Not a feat I was willing to start at 7pm. So I started this morning. By dinner time, we had a nice loaf of bread. That was too hot to eat.
The recipe starts with a starter of yeast, water and flour:
The bread is tender and chewy, with a nice crust. This is a great, easy recipe, if not hands-off time-consuming. Anna of Keep it Luce and Renee of The Way to My Family’s Heart have the recipe!
This bread looks delicious! I have never made anything with semolina flour. Actually, I've never heard of semolina flour, I don't even know where to buy it! But I'll look out for it :)
ReplyDeletelooks great! A little difficult to bake and eat warm comfort foods in this heat, right?!
ReplyDeleteI have to admit that I prefer a Hamelman recipe. We don't have any summer here in Germany so it was no problem to bake the bread.
ReplyDeleteUlrike @Küchenlatein
I think everyone was confused with the slashing instructions. Your loaf looks good!
ReplyDeleteYes, slashing seems to be one of the biggest mysteries on this one.
ReplyDeleteStay cool!
Seriously! I had no idea how to slash it. When I read it, I was like, "Oh yeah, that totally makes sense," and then when I saw how everyone's breads turned out different from my slashes, I thought, "Wait...that makes sense too!"
ReplyDeleteI wanted to bake this one, but I didn't. Too hot, and I have been too lazy. I know we would all enjoy it, though. Maybe I will do it this week, since I already have the semolina flour...
ReplyDeleteIt surely does look tender!! yum!
ReplyDelete