Semolina Bread
Serving Size: 6 people
DESCRIPTION
Semolina bread, the exquisite and irresistible Italian delights. It's so easy to make with your dutch oven and without having to knead. Thin curst, fluffy inside and an amazing flavor. Enjoy this fresh bread with a side of balsamic vinegar and olive oil. Slather it with creamy butter for your morning toasts or make some grilled cheese sandwiches.Its also pairs so tastefully with hot soup, fresh salads and it's the best bread for bruschetta.
EQUIPMENT
INGREDIENTS
- 2 cups bread flour
- 1 cup semolina flour
- 1 ½ cup water lukewarm
- ¼ ounce dry yeast
- 2 tablespoon olive oil extra virgin
- 3 teaspoon salt
- 2 teaspoon sugar
METHOD
- Mix all dry ingredients in a large mixing bowl.
- Dig a hold in the center of the dry flour mixture, and pour in the olive oil.
- Slowing at water and mix from center out till all the dry flour is moistened.
- Continue combine as you add water till it stars to form into a sticky dough.
- Cover the mixing bowl with a tight light and let it rest in a warm place for 16 to 20 hours.
- Spread your work area with a generous amount of dry bread flour. Gently remove the dough on to the work area.
- Cover your hands with bread flour and start folding in the dough from each edge: bottom, top, right, and left. Continue to fold 3 to 6 times, till the dough is no longer sticky. Use more bread flour in extra sticky areas.
- Shape up the dough like a ball and cover it with the mixing bowl. Let it rest for 1.5 hours.
- Coat the bottom of your dutch oven with a tablespoon of oil. Cover the dutch oven with a lid and place it in the oven. Preheat the oven with the dutch oven in it at 450°F. Once the oven is preheated, remove the dutch oven and sprinkle some semolina flour at the bottom (to prevent dough from sticking). Carefully place the dough ball in it (remember the dutch oven is hot). Cover the dutch oven with the lid and place it back in the oven. Bake at 450°F for 25 minutes.
- Take out the dutch oven and let it cool down with the lid off for 10 to 15 minutes. Carefully remove the bread from the dutch oven and let it rest for another 10 minutes before cutting into it.
NUTRITION
Calories: 301kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1168mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
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