Monday, May 5, 2014

Semolina Sandwich Loaf

           I'm pretty sure I need to rename this blog to "Bread Baking with Sonya". It's really all I seem to be posting these days. I swear we eat normal foods in this house..tonight we ate cold roasted ham that was served on this bread. It was delicious. I make sure the family has all the food groups present at most meals and we drink plenty of water.. We just happen to love our bread. Like. A lot.

         This happens to be our favorite one at the moment. It bakes up so incredibly light and fluffy and makes the BEST grilled cheese sandwiches. You can't really tell in the photo but the bread is a beautiful golden yellow from the semolina flour. I'd never used semolina flour before and now I'm totally hooked on it.

Some tips about the dough..mix the first part with a spatula and then continue to mix either by hand or with a kitchen aid mixer with the dough attachment. The dough comes together in a different way because of the semolina. It reminds me of polenta when adding water to it. You think it won't work but trust me it will. It takes a few minutes for it to come together when using the dough hook and at first you really think it's just not going to happen. The dough looks a tad crumbly and you may even need to add a tablespoon more of water, but just be patient because within a few seconds it swirls together to form a beautiful dough. The dough feels slightly different than a normal bread dough. You can expect it to be slightly sticky but still very firm. I sometimes need to add a few tablespoons more of the semolina if the weather is humid.

Semolina Sandwich Loaf

300 g Warm Water
5 g-1 tsp. Active Dry Yeast
500g-3-1/4 cups Fine Semolina (Durum) Flour
15g-1 TBS Sugar
50g-1/4 cup Olive Oil
10g-1-1/2 tsp. Salt

Pour the water into a large mixing bowl or in a bowl of a stand mixer. Add the yeast,flour,sugar,oil,and salt, and mix with a spatula until a rough dough forms. Using the dough hook,knead the dough on speed 4 for 8-9 minutes adding more semolina or water as needed until a nice and shiny and elastic dough forms. Shape dough into a ball and place into a greased bowl and turning once to coat. Cover and allow to rise in a warm spot until doubled in size,about 1-1/2 -2 hours.

Grease an 8x4 or a 9x5 inch loaf pan and set aside. Gently deflate the dough and turn out onto a lightly floured surface. Shape the dough into a log and place seam side down into prepared pan. Cover with a tea towel and allow to rise in a warm spot until dough crowns just above the rim of the pan.1-1-1/2 hours.

Preheat oven to 350 or 180 celsius. Bake until the crust is a deep golden brown and read sounds hollow when tapped,30-40 minutes.

Cool on wire rack.

Yield: One Loaf
Source: The Fresh Loaf