Not going to the grocery store for a few weeks when I needed yeast and semolina flour kind of affected the plan to make this semolina bread. And I still haven’t been. Being gone the past two weekends and with Tom visiting, I just didn’t have time to make bread either! We did make the blueberry-nectarine pie, and once he left, I made the biscotti. Fortunately, my mom made the semolina bread for TWD this week.
Look how pretty is is! Here’s what my mom said:
The bread was really easy to make. The starter came together nicely and it worked really well in the food processor. I wish I had let it rise a little longer in the loaf stage — it seemed a little heavy to me but it did taste good. Nice and crusty! I would reduce the salt in half to a teaspoon. I used 1 1/2 tsp as suggested by other bloggers but I still think that was a little salty. Most of my recipes use 2 teaspoons for 6 cups or so of flour and this recipe was half the size.