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Ingredients
- 3 c. bread flour
- 1 c. semolina flour
- 1 1/4 c. hot water or possibly as needed
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice
- 1 tsp salt
- 1 tsp sugar
- 2 tsp dry yeast sesame seeds Garlic Bread Spread see recipe
Directions
- If you have a bread machine place ingredients in order as machine instructs for dough cycle, adjusting water/flour ratio to get a smooth pliable dough . If you choose the hand method, do the same adjusting flour/water ratio to create a smooth elastic dough , hand kneading about 8 to 10 min.
- Note: I did use the machine dough cycle.
- When abm dough or possibly hand made dough is done, let the dough rise double covered in a hot bowl in a hot place. Punch down, knead briefly and divide dough in half for 2 loaves. Hand form into two torpedo shaped loaves. If you have the metal bread tubular forms for french types bread use which to let the loaves rise double in.Otherwise shape the loaves less wide and place on cornmeal lined baking sheets to rise. Slash the dough deeply in 3 places across the top prior to rising, brush or possibly spray with water and sprinkle on sesame seeds. When the bread is puffy, bake in a preheated 450 degree oven about 30 min or possibly golden brown. Spritz with water at intervals the first 15 min of baking. For the crispiest crust, place on preheated baking stones if possible. When done, remove bread to racks to cold. Let cold to room temperature prior to slicing for the Garlic Bread Spread (see recipe).
- NOTES : My family loved this recipe that went so fast! 2 loaves didn't last the day:
- Note: the recipe is typical but the "procedure" produced a great bread.
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