Homemade Semolina Bread
If you’ve never tried baking with semolina flour, you’re in for a delightful surprise! This homemade semolina bread is golden, soft, and boasts a slightly nutty taste that’s simply irresistible. Its hearty density makes it a perfect companion for savory meals, especially during the cooler months.
Why You’ll Love This Semolina Bread Recipe
- Flavorful & Hearty: Semolina flour lends a nutty, slightly sweet taste that elevates the bread beyond your average white loaf.
- Beautiful Golden Color: Natural pigments in semolina give the bread a warm, rustic appearance.
- Perfect for Dipping: Its dense crumb is ideal for soaking up broths, sauces, and olive oil.
- Versatile Loaf: Enjoy it fresh from the oven, toasted with butter, or sliced for sandwiches.
- Homemade Freshness: This bread contains no preservatives or fillers, just wholesome ingredients.
What Foods to Serve with This Semolina Bread Recipe
- With Soups and Stews:
- Classic Beef Stew: Dip hearty slices into rich gravy.
- Italian Wedding Soup: Toasted slices are perfect for dunking in minestrone or chicken noodle soup, soaking up that delicious vegetable-packed broth.
- With Pasta and Italian Favorites:
- Spaghetti and Meatballs: Use it to mop up the sauce, or serve alongside lasagna and eggplant Parmesan to balance out the cheesy richness.
- Garlic Butter Spread: Transform this bread into homemade Tuscan garlic bread!
- Other Delicious Pairings:
- Cheese boards: Slice and serve with sharp cheeses and olives.
- Olive oil & balsamic dip: A simple yet classic Italian appetizer.
- Sandwiches: Its sturdy texture makes for amazing paninis or grilled cheese.
Tips for Making This Semolina Bread Recipe
- Use high-quality semolina flour: The fresher the flour, the better the flavor.
- Allow time for rising: This bread benefits from a full proofing for the best texture.
- Steam in the oven: Place a pan of water on the lower rack for a crisp, bakery-style crust.
- Cool completely before slicing: This prevents a gummy texture inside.
Ingredients
- 4 cups semolina flour
- 2 3/4 teaspoons dry active yeast
- 2 tablespoons sugar
- 1 5/8 cups warm water
- 2 tablespoons extra virgin olive oil
- 1 3/4 teaspoons salt
Instructions
Activate the Yeast:
Dissolve the yeast in warm water that’s around 109 degrees Fahrenheit.
Combine the Ingredients:
In a large mixing bowl, using a dough hook, add the semolina flour, sugar, olive oil, and salt. Mix until well combined.
Shape the Dough:
Cut the dough into three equal pieces.
Prepare for Rising:
Place the dough into three greased deep cake pans, or alternatively, onto a pizza stone sprinkled with cornmeal.
Let it Rise:
Allow the dough to rise for about three hours.
Bake:
Preheat your oven to 400 degrees Fahrenheit and bake until the bread is nicely browned, roughly 55 minutes.
