Semolina flour is widely used in Italy to make pasta. This semolina bread is a staple in Sicily.
1 3/4 cups warm water (105 degrees to 115 degrees F)
1 package active dry yeast
1 tablespoon sugar
3 3/4 to 4 cups fine semolina flour
2 1/4 teaspoons salt
2 tablespoons sesame seeds
1. In large bowl, combine 1/4 cup warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
2. Stir in remaining 1 1/2 cups warm water, 3 cups semolina flour, salt, and remaining 2 teaspoons sugar. Stir in remaining 3/4 cup semolina flour. Turn dough onto floured surface and knead until smooth and elastic, working in remaining 1/4 cup flour if dough is very sticky. Shape dough into ball and place in greased large bowl, turning dough over to grease top. Cover and let rise in warm place (80 degrees to 85 degrees F) until doubled, about 1 hour.
3. Punch down dough. Turn dough onto lightly floured surface and cut in half. Cover and let rest 10 minutes. Shape dough into 2 rounds, 2 long loaves, or 1 of each. Transfer to 2 large ungreased cookie sheets. Brush tops of loaves with water and sprinkle 1 tablespoon sesame seeds over each. Cover and let rise in warm place until doubled, about 45 minutes.
4. Preheat oven to 400 degrees F. Place cookie sheets in oven and use spray bottle to spritz loaves with water (avoid spraying oven light bulb). Spray 2 more times during first 5 minutes of baking. Bake loaves 30 minutes, rotating sheets between upper and lower racks halfway through baking, or until bottoms sound hollow when lightly tapped with fingers. Transfer loaves to wire racks to cool.
(based on individual servings)
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 220 mg
Carbohydrates: 21 g
Fiber: 1 g
Protein: 4 g
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