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

Anna of Keep it Luce

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!


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,


Baking is my Zen…sweet nibbles for the soul



About Baking is my Zen

Love to is my peaceful time. ~ Baking is my Zen ~
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20 Responses to TWD: Baking with Julia: Semolina Bread

  1. Your toasted bread looks so good. That piece of meat with the juices seeping into the crumb is haunting me! Excellent idea – Paula @ Vintage Kitchen

  2. I want to try pasta with the remaining flour too. Do you have a favorite recipe? I’ve never tried before… Sharron,

  3. Your pictures look great. I actually really enjoyed this bread and will be making it again!

  4. What a lovely post! Your pictures are beautiful and I thank you so much for sharing them with me and my humble post … you are the best! The London Broil really takes the prize! Catherine

  5. Great looking husband would be all over it! The bread looks great too! It was so much work I would not go to all the trouble again.

  6. I am sorry you didn’t care for the bread…it sure looks like it turned out ok 🙂 The appetizer was a great idea…I think that would go over really well in my house! I reduced the salt to 1 tsp and it was case you try again. 🙂

    • isthisakeeper, It was ok. It’s the many rise times that made it time consuming and not worth repeating (for me)…actually, i liked the salt level. It worked very well with the meat…thank goodness!


  7. Raelynn says:

    Genius (the pasta part that is) I was wondering what the heck I’d do with the rest of the semolina, while I liked the bread, I didn’t love it enough to bake again…yours looks amazing nonetheless!!

  8. Maybe I’ll have to make some pasta as well! Thanks for the idea!

  9. Cindy Harris says:

    Your appetizers look excellent–my guys would love them. Great save.
    We enjoyed the bread, I’ll make it again.

  10. The bread looks great, sorry it wasn’t a keeper, but that appetizer looks amazing! My mouth is watering!


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