As you know, I’ve been trying to clear my little rollie cart that lives in my pantry. Not that it did anything wrong…but I felt like the ingredients were underutilized. Meaning: I picked the ingredients out in always optimistic fashion that I would be using it quickly and then there it sits a year later ( or longer).
When I peeked at the cart this week while doing my Thanksgiving baking, I found a bag of forgotten Semolina flour. Traditionally used to make pasta, which is why I originally procured it possibly, it’s much softer than normal all purpose flour. Et voila! I browse the search results on Pinterest for semolina bread that was dead simple to make. It does require two risings, but you can use instant yeast and don’t have to worry about a starter.
Add water, yeast, sugar, salt, flour and olive oil to the bowl and blend with a spatula. Pop the bowl on the stand mixer and add the dough hook. Knead it on slow/med speed for about 10 minutes until the dough is very soft and smooth, almost glassy.
Put it into an oiled bowl, cover with plastic wrap and let it sit at room temp until it doubles in size.
Lightly flour a board and remove the dough from bowl and roll out until it is as wide as your loaf pan and about 18″ long. Starting at end nearest you roll the dough up to form a log that you place in your lightly oiled loaf pan. Again, cover with plastic wrap and let the dough rise until just above the rim of the pan. ( My second rise was a little aggressive and I had to fit it back into pan).
Bake in center of a 375° oven for about 45 minutes. Bread will sound hollow when tapped lightly when done baking. The Hubs and I had for breakfast a couple of times and it toasts well, is slightly on the sweet side and will hold up for a sandwich!