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‘Light as air’ Semolina Bread

2013 February 12
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by admin


I was shopping with some friends when the topic of homemade pasta came up.  I frankly asked, “Does semolina flour really make a difference?”  Heather’s look said it all; no words necessary.  I grabbed a couple of pounds of the flour and had aspirations of making some awesome pasta.

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Somehow, though, the thought of semolina bread entered my mind when it came time to cook with my newfound ingredient.  I read quite a few bread recipes but being that I’m one for instant gratification and making homemade bread delays that plenty, I wasn’t interested in those recipes that required a day-old-starter or sponge.

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This recipe was titled by King Arthur Flour to be “light as air.”  Even though I used wheat flour instead of the all-purpose the bread was still incredibly soft and light.  I can only imagine the results with white flour.

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No complaints regarding the dough here.  Easy to work with and it behaved as it should.  I didn’t even pull out my stand mixer to make it.  I whipped it together with a wooden spoon and then kneaded by hand.

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Between dinner and breakfast the next day, only a small piece remained (as a snack for one of the horses!).  I’ll definitely be making this recipe again – probably the very next time I feel the craving for bread.  The semolina flour was SO worth it and made all the difference.

 

 

  • Kate

    I’ve done semolina pasta, but never semolina bread!