Sesame Semolina Bread Recipe Panera

Semolina Bread with Sesame Seeds Mangia Bedda

WEBAug 7, 2019 · Add an envelope of instant yeast (8 grams), stir gently and let sit until foamy, about 10 minutes. Meanwhile, add the semolina flour, all …

1. Begin by proofing your yeast: heat water until tepid and place in a small bowl. Stir in honey until it dissolves. Add an envelope of instant yeast (8 grams), stir gently and let sit until foamy, about 10 minutes.
2. After two hours has passed, transfer the dough to a lightly floured work surface. Punch down the dough and using your finger tips, flatten the dough into a rectangle, about 13 x 9 inches.
3. Meanwhile, preheat oven to 425F and place a pan of water on the bottom rack of your oven. Bake for 20 minutes, then reduce oven to 375F and continue baking for ten to fifteen minutes longer, until the bread is golden and sounds hollow when tapped.Transfer to a wire rack and allow it to cool completely before slicing it.

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Semolina Sesame Artisan Bread That Susan Williams

WEBJul 11, 2012 · Gently place the loaf and the parchment paper onto the hot baking stone, using the parchment paper as a sling to carry the loaf to …

1. Mix the yeast and salt with the lukewarm water in a large 5qt container. I use a large plastic tub with a lid, but I do NOT seal the lid to make it airtight.
2. Mix in the flours using a large spoon. (I use a large wooden spoon. By the end of adding all the flour, I wet my hands to mix in the last bits of the flour into the dough. The dough is a fairly wet, sticky dough. You can certainly use a mixer if you'd like to, but I don't find that I need one.)
3. Cover (not airtight...this needs to off gas a bit...but then...don't all God's creatures need to do that? Yeast is no exception.). Allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
4. The dough can be used at this point, or you can store it in your fridge for up to 14 days. As if you could wait that long!!!

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