This weeks recipe for Tuesdays With Dorie is Semolina Bread. It can be found in the book, Baking with Julia on page 102. If you don’t have the book, you can also find the recipe on the blogs of the hosts for this week, Renee of The Way to my Family’s Heart and Anna of Keep it Luce.
It was last minute that I decided to bake along with the group this week, and needless to say semolina flour isn’t a main staple in this household or the neighborhood grocery store for that matter. I decided to substitute whole wheat flour for the semolina flour. I know it’s a completely different flavor but it’s still a deliciously warm and flavorful loaf.
I don’t own a mixer so this was done by hand. I have been told that it is the better way to knead dough anyway, so that you can feel when the dough is ready.
I have always been a bit leary about recipes using yeast. When I first starting baking, I would scan through recipes that I thought I’d like to try and if I saw that it required yeast, it would immediately be discounted. Since that time I have made a few things requiring yeast, like babka (I will have to share that recipe one day) and of course pizza dough. I made Martha Stewart’s Cinnamon Raisin Bread once, but everyone thought it tasted too “yeasty”.
This time around, I wanted to make a loaf that we could all enjoy a nice turkey and cheese or tuna salad on. Ooh, maybe turn it into garlic bread for the leftover lasagna from last night. Maybe even french toast for breakfast tomorrow morning. I could go on forever but instead I will let you feast your eyes upon the bread making process through pictures.