Tuesdays With Dorie : Semolina Bread

Here is Semolina Bread from Baking with Julia.. According to Wikipedia, semolina is "the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings and couscous." In Turkey, we use semolina to make a dessert called Irmik Helvasi, which is one of my favourite desserts in the world.. Especially if it is served warm with vanilla ice cream.. So delicious.. I should post the recipe for it one day.. 

Back to the bread, as the name implies this bread is made with combination of semolina and unbleached all purpose flour.. It is very easy to prepare, but you need patience because there are three of 2 hours rising periods that you should wait for the dough to be ready for baking.. Preparation includes, mixing the yeast, warm water and some of the flour to create the sponge - wait for 2 hours.. Then, mix it with more flour and semolina until you have a smooth dough, it takes only five minutes.. I handled this part with hand mixer with a dough hook.. Put the dough into an oiled bowl - wait for 2 hours.. Then shape the bread and put it on a baking tray with parchment paper - wait 2 more hours.. Then, finally, ready to be baked for 35 minutes.. 

It smells great while baking in the oven, thanks to the yeast.. It has a tender crumb and tastes delicious.. This bread is definitely a keeper for me.. It is a type of bread I would be happy to be served at a nice Italian restaurant.. I ate multiple slices dunking into extra virgin olive oil with crushed chilies in it.. Yummy..

For the recipe, please visit blogs of this week's hosts: Keep It Luce and The Way to My Family's Hearth.. Or buy the book Baking With Julia..

Next recipe will be Blueberry and Nectarine Pie, sounds and looks delicious..

Thanks for stopping by..