Tuesdays with Dorie BWJ: Semolina Bread
July 17, 2012 at 12:01 am | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 17 CommentsTags: baking, bread, savory
I thought I was in for a whole day project when I set out to make Nick Malgieri’s Semolina Bread. The recipe calls for three two-hour proof periods, but with the East Coast heat and humidity, my kitchen is its own proof box. I had that loaf ready for the oven in under five!
I made the dough in the food processor. So easy. I cut the salt by a quarter teaspoon, and added it to the dough after the rest period in the processor. Besides that and my shorter proof times, I followed the recipe as-is.
I wanted my loaf to be like bread from the Italian bakeries over in Carroll Gardens, so I spritzed it with a little water and sprinkled on some sesame seeds before I put it in the oven. Then they all more of less fell off when I cut into it, but whatever. I had a crusty, golden loaf of bread, and it was delicious. My favorite part of a crusty loaf like this is the end bit. Actually my favorite parts, since there are two end bits! Slathered with a little salty butter, they are my ideal baker’s treat.
For the recipe, see Baking with Julia by Dorie Greenspan or read Renee’s The Way to my Family’s Heart and Anna’s Keep it Luce. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
Looks delicious! I was going to make it tonight, but after reading the recipe it will have to wait until tomorrow 🙂
Comment by Jodie— July 17, 2012 #
mmmm that looks so good
Comment by Cup O' dOugh— July 17, 2012 #
Yum.. Nothing better than freshly baked bread with some salted butter!
Comment by Christine (@cookingcrusade)— July 17, 2012 #
The heat wave sped this one up for us as well 🙂
Lovely bread – especially with the melty butter all over it. Yum.
Comment by Cher— July 17, 2012 #
Beautiful pics and a great loaf! I too like the end parts, here we call them `the elbows´. Perfect with butter!
Comment by Paula @ Vintage Kitchen Notes— July 17, 2012 #
Looks great! I really enjoyed this bread too 🙂
Comment by Baker on the Rise— July 17, 2012 #
Gotta have that butter! Your bread looks tasty!
Comment by michelle— July 17, 2012 #
I too enjoy the ‘end parts’! This was a winner at our home, I will make it again soon.
Have a great day.
Comment by cindy— July 17, 2012 #
The bread looks amazing! And I love the end too, preferably topped with Irish butter (never fails to make me swoon). You should try egg white mixed with a little water for the sesame seeds. I use it all the time for my sandwich loaf (the honey oatmeal one from King Arthur flour) and they never fail to stick!
Comment by Emily— July 17, 2012 #
I will try that– thanks for the tip!!
Comment by steph (whisk/spoon)— July 17, 2012 #
Lovely looking bread…especially the slashes. Sesame seeds look like a good addition
Comment by Judy— July 18, 2012 #
Nice crust and crumb!
Comment by Piebird— July 19, 2012 #
Nice loaf! The ends are my hubby’s favorite – I prefer the middle. Salted butter on warm bread is heavenly. I only have unsalted in the house, but when we go out it is oh so good.
Comment by Cathleen— July 19, 2012 #
Hi
I really love your blog and recipes 🙂 thats why I wanted you to know I nominated you for the One lovely Blog and Versatile Blogger award! For further info please check my post : http://foodingrookie.wordpress.com/2012/07/23/one-lovely-blog-and-versatile-blogger-awards/ where I link you back 🙂
Well deserved!
Cheers!
Sara
Comment by saralelayec— July 23, 2012 #
Lovely loaf! Definitely a repeat here. I like the ends too. Just out of the oven. Slathered with Butter. Baker’s treat is right!!
Comment by teaandscones— July 25, 2012 #
Semolina bread is amazing, i also prefer semolina rasta as well. It’s so much tastier and light. You should try it!
Comment by Julie— July 29, 2012 #
I meant *pasta
Comment by Julie— July 29, 2012 #