Wednesday, May 11, 2011

Italian Bread

Several years ago, I had a person working for me that was Italian. Her parents were both born in Italy and they lived with her. Her mother baked bread every morning and occasionally she would bring a loaf to me. It was the best Italian bread I had ever tasted. She made several different types and this is one of my favorites. Her mother gave me the recipes for all of her breads for which I am very grateful. This one uses semolina flour which gives it it's unique flavor.


Pour 1 cup of water into the bowl of your mixer. Add 2 1/4 tsp. of rapid rise yeast.


Add 2 tsp. of honey.


Measure 1 1/2 cups of semolina flour.


And 1 1/2 cups of flour.


Add 1 tsp. of salt.


Mix until you have a nice smooth ball of dough. Place it in an oiled bowl turning it to coat. Cover with plastic and let rise about 1 1/2 hours.


Place the dough on your counter and shape it into a baguette.


I place mine on a French baguette loaf pan on a piece of parchment paper.


Let it rise for about 30 minutes. Bake it in a preheated 375 degree oven for about 30 minutes or until it turns dark golden brown.



Let it cool a bit before cutting. It actually tastes better after it cools. This bread freezes extremely well. I keep loaves of it in the freezer so I have it handy at a moments notice. The Blog Tech and his father can make a meal out of a loaf of this bread.

My other Italian bread recipes can be found on my sidebar.

7 comments:

Food, Fun and Life in the Charente said...

I have never seen semolina flour but perhaps because I have not looked. Next time I go shopping..... Diane

Pricilla said...

I make my pasta out of semolina. It's a great flour!

My Farmhouse Kitchen said...

oh boy...another great looking bread recipe...john would LOVE this bread !!!!

making pizza tonight
:-)
kary and l'il teddy

the wild magnolia said...

Bread is a big weakness for me! This looks wonderful.

xoxo to Teddy Red Fluffs!

Happy Day!

laurie said...

I could make a meal out of just that bread,, ah,, just me and the loaf of breead,, well I might just invite the butter,,,

Beverly@Beverly's Back Porch said...

Mine is rising as we speak. I can't wait. I can't believe I'm making all this bread.

petoskystone said...

i could make a meal out of this loaf as well! lovely recipe, thanks for sharing :)