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