TWD: Baking with Julia: Semolina Bread

This week’s recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, is Semolina Bread (pages 102-103).

This recipe is from the book, Baking with Julia, by Dorie Greenspan.
The contributing baker for this recipe is Nick Malgieri.

Host bakers: (recipes can be found on their blogs)

Renee of The Way to my Family’s Heart
www.thewaytomyfamilysheart.blogspot.com/

Anna of Keep it Luce
www.keepitluce.com/

Also, you can see the other bakers’ posts to view their creations.

This bread recipe included semolina flour in addition to all-purpose flour. The proofing time clocked in at a minimum of six hours, per the recipe. It ended up being a full day event in making this bread. The rises were not bountiful. So, I extended the rise times. I finally completed baking the bread around 10 p.m. on Saturday night. The aroma was different…I found it a bit strange…reminded me a bit of sour dough bread combined with butter. I slashed the bread slightly with a sharp knife because it seemed to start deflating. Stopped while I was ahead. It probably could have used more bake time for browning. The taste was ‘ok’. No ‘wow’ factor here.  Other bakers mentioned in the TWD:BWJ discussion post it was too salty. I found it to be spot on.

The following day I made London Broil and placed slices of the meat on slices of toasted Semolina Bread drizzled with olive oil. The appetizers turned out great!

Would I make again? Probably not. What to do with the remaining semolina flour? Pasta, of course!

BAKING TIP:

When weighing certain food items, place plastic wrap on the food scale first. It keeps the scale clean and you don’t need to use the ‘tear’ feature or use plates/bowls.

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

NOTE: DO NOT use my photography WITHOUT MY PERMISSION.