Tuesday, June 2, 2009

Semolina bread

Perfect! Freshly baked with Bonne Maman wild fruit jam, butter, and a little fruit.
They so crusty and lovely! Cornmeal on the pan really adds a touch.
First rise: coated in oil.
Oh the travails of kneading and mixing flour!
Semolina flour is delightful.
This recipe was a little less intense than those of Daniel Leader's Bread Alone as in it didn't require scales and three kinds of thermometers. ayee! Once again, I quote from the Silver Palate cookbook. Yum! 

I was inspired by all of the Gloucester Italian semolina bread usage..and thought: yes I can!
I'll post the recipe shortly


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