TWD: Semolina Bread


Ryan’s rating:  4 stars

This week’s project was semolina bread.  I have to admit that when I signed up to participate in TWD, I was least excited about the bread recipes that we would be attempting.  I have been pleasantly surprised with the two loaves I’ve attempted so far.  Both, including this semolina bread, were extremely easy to make, and the resulting products far exceeded my expectations.  

Both Ryan and I preferred this bread to the white loaves.  As you can see from the photo, the crust on the loaf was golden brown and had tiny crackly bubbles in the surface.  The texture of the bread was perfect!  It was sturdy - easy to slice, and could hold up to toppings like honey - but also incredibly soft.  We ate the entire loaf in one day!

I had just two minor critiques of the recipe.  First, the description of how to shape the loaf did not have enough detail (e.g., dimensions, etc) for my inexperienced bread-making hands.  So, I just went freestyle and made a round loaf, which worked well for slicing.  Second, I found this loaf to be a bit over-salted (and I can tolerate a heavy hand with the salt!).  I think I’d cut the 2 teaspoons to 1 1/2 teaspoons next time and see how it turns out.  Nonetheless, this bread was delicious, and I’ll absolutely be making it again.

Renee was this week’s host, and the recipe can be found on her blog.