Semolina Sandwich Loaf Recipe!
By Pepper Bento, Jan. 2 2014
I have never liked semolina. That coarse, sandy coating that encases an otherwise delicious English muffin? No thank you!
For me it was mainly the texture since sandy isn’t my number 1 texture of choice, so when I saw some very fine semolina I was anxious to try it out!
To see if I enjoyed the taste, I created some semolina bread! It is similar to white bread but has a more complex flavour which was delicious!
Semolina Sandwich loaf
300ml warm water
1 teaspoon instant yeast
500g very fine semolina (durum flour) plus extra for dusting
1 tablespoon granulated sugar
50ml extra virgin olive oil
2 teaspoons fine salt
Add flour into a bowl and measure in the sugar, salt and yeast.
Pour in the olive oil and warm water and stir until a rough dough forms.
Turn out the rough dough on to a clean work surface and knead until smooth, shiny and elastic, about 10 minutes.
Transfer the dough into an oiled bowl and cover with a clean tea towel or cling film and leave in a warm place until doubled in size.
Grease an 8 and a half by 4 and a half loaf pan and shape the dough into a loaf shape.
Place the bread in the tin and dust on the top with a little more semolina.
Let rise until the dough is just above the top of the pan.
Preheat the oven to 190oc and bake for 35-45 minutes.
Allow to cool then serve!