Semolina and Ale Bread is fantastic and a must try! This will definitely be a bread recipe that you make make over and over for your family.
This Semolina and Ale Bread makes two baguettes or rounds, but also makes great pizza dough.
- 1 cup warm water (110 degrees F.)
- 3/4 cup ale or beer, room temperature
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/3 cup pesto, prepared*
- 1 cup semolina flour**
- 3 1/4 cups bread flour or unbleached all-purpose flour
- 3 teaspoons instant yeast
- 2 teaspoons coarse salt (sea salt or kosher salt)
- Black pepper, freshly ground
Bread Machine Instructions:
Place all ingredients except cornmeal, coarse salt, and pepper in bread pan of your bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into 2 baguettes or rounds. Place on a baking sheet dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I do not have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
Preheat oven to 375 degrees F. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush olive oil over the top of the loaves; sprinkle with the coarse salt and black pepper. Bake for 30 to 40 minutes or until nicely browned.. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
Remove from oven and let cool on a wire rack.
Makes 2 baguettes or rounds.
* Learn how to make homemade Basil Pesto.
** Semolina flour is a yellow granular flour made from durum wheat. It is used primarily for making pastry and only occasionally for bread.
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You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Savory Yeast Bread