Sesame Semolina Bread

This recipe makes one loaf of bread or a dozen big dinner rolls. But it’s not just a dinner bread. If you have any left over, try it for toast (I recommend blackberry all-fruit spread)!

I mix the dough for this in the bread machine, then shape and bake in my oven. You can do the whole thing by hand if you prefer; if you do this, I recommend warming the milk and proofing the yeast before mixing in flour.

Sesame Semolina Bread

sesame semolina bread1/2 cup water
3/4 cup milk
1 1/2 TBL butter
1 tsp salt
1 cup semolina flour
2 cups all-purpose flour
1 TBL sugar
1 TBL vital gluten
1 scant TBL active dry yeast

Add ingredients to your bread-machine pan in the order recommended by the manufacturer. Use dough cycle.

When cycle is complete, remove dough to a floured surface. Allow it to rest 10 minutes, then knead 5 times and shape into a loaf of bread or cut into pieces and knot them into dinner rolls and place them on a floured pan (for step-by-step instructions on shaping rolls, go here). For a loaf of bread, cut 2 or 3 diagonal slashes in the top of the loaf. Allow to rise about 1 hour.

(Optional) Mix 1 egg and 1/4 cup water and brush over dough. Sprinkle with 1 TBL sesame seeds.

Bake bread 35 minutes at 325; rolls 12 to 15 minutes at 350.

These dinner rolls taste as great as they look!
These dinner rolls taste as great as they look!
Here's the loaf of bread, ready to go into the oven!
Here’s the loaf of bread, ready to go into the oven!









Want a double batch? You’ll need a large-capacity bread machine for this. For 2 large loaves or 24 rolls:

1 cup water
1 1/4 cup milk
3 TBL butter
2 tsp salt
2 cup semolina flour
4 cups all-purpose flour
2 TBL sugar
2 TBL vital gluten
1 TBL active dry yeast

semolina bread LABEL sesame semolina bread







Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.

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