* Exported from MasterCook *
Bread, Rosemary Semolina Bread with Sea Salt
Recipe By :Alexandra
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups warm water -- (105F to 115F), divided
1 tablespoon active dry yeast -- (measured from 2 envelopes)
2 1/4 cups unbleached all purpose flour -- divided, (about)
1/2 cup extra-virgin olive oil
2 teaspoons minced fresh rosemary
2 1/2 cups semolina flour -- (pasta flour), see note 1
2 teaspoons fine-grained sea salt
Additional semolina flour
1 tablespoon sesame seeds -- divided
1 teaspoon coarse-grained sea salt
Place 1 1/4 cups warm water in medium bowl; sprinkle yeast over and
stir to blend. Let stand 5 minutes to soften. Whisk to dissolve
yeast. Add 1 1/4 cups all purpose flour; whisk until smooth. Cover
bowl with plastic wrap. Let stand at room temperature (about 75F)
until bubbles form and yeast mixture has more than doubled in volume,
about 45 minutes.
Whisk remaining 1/2 cup warm water, olive oil, and rosemary in large
bowl to blend. Using rubber spatula, mix in semolina flour and 2
teaspoons fine-grained sea salt (dough will be very dry). Stir in
yeast mixture. Work in 3/4 cup all purpose flour. Turn dough out onto
lightly floured surface. Knead until smooth, adding more all purpose
flour by tablespoonfuls if sticky. Let rest 5 minutes. Knead until
dough springs back when pressed with thumb, about 8 minutes.
Lightly oil large bowl. Transfer dough to bowl; turn to coat. Cover
with plastic wrap. Let rise at room temperature until doubled in
volume, about 1 hour. Transfer dough to lightly floured surface.
Flatten dough into 18Ã?12" rectangle. Starting from 1 long side, roll
tightly to form 2 1/2" diameter, 20" long log. With seam side down,
shape log into ring, inserting 1 end into second end; smooth seam.
(Note: You can just coil into one mass. Or you might even divide the
dough in half and bake two simple boule-shaped loaves.)
Line baking sheet with parchment paper. Sprinkle sheet with
additional semolina flour. Transfer dough ring to prepared sheet,
reshaping as necessary to form smooth circle. Sprinkle with 1 1/2
teaspoons sesame seeds, pressing lightly to adhere. Cover loosely
with plastic wrap. Let bread rise at room temperature until almost
doubled in volume, about 45 minutes.
Preheat oven to 400F. Remove plastic wrap from bread. Using sharp
knife, cut 1/4" deep slit all the way around top of loaf. Spray bread
lightly with water. Sprinkle with 1 1/2 teaspoons sesame seeds and 1
teaspoon coarse-grained salt. Transfer to oven. Bake bread 15
minutes, spraying lightly with water every 5 minutes. Continue to
bake without spraying until bread is golden brown and sounds hollow
when tapped on bottom, about 30 minutes longer. Transfer bread to
rack and cool completely.
Yield: 1 very large round
Source:
"Seattle's Macrina Bakery"
S(Internet Address):
"http://www.alexandracooks.com/2012/02/10/rosemary-semolina-bread-with-sea-salt-from-seattles-macrina-bakery/";
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Per Serving (excluding unknown items): 179 Calories; 6g Fat (30.6%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 283mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fat.
NOTES : 2015 - 0223