...this bread was so perfect...a crisp crust and a chewy center...I'll definitely be making it again..
Tunisian Bread
1 1/2 cups semolina flour
1 1/2 cups bread flour
1 tsp salt
2 tsp instant yeast
a little more than 1 cup warm water
2 Tbls olive oil
soy powder mixed with water for glazing
sesame seeds
Mix flours and salt and set aside...then add yeast to 1/2 cup water and let sit for 10 minutes...then add olive oil and the rest of the water...make a well in the flour and pour the liquid in and mix until you get a sticky dough that adheres and cleans the bowl...transfer to an oiled bowl and let rise for around an hour until double. Divide and shape into two disks on a baking sheet covered with parchment paper...and let rise 30 minutes...while preheating the oven to 400 F. Brush with soy/water mixture. Sprinkle with sesame seeds. Bake for 40 minutes.
~Have a lovely day!
Looks good and relatively easy. Do you happen to know what is the difference between semolina flour and bread flour?
ReplyDeleteHi Penny,
DeleteThis is what I found about semolina...
Flour is powdered cereal grains, roots or seeds. Flour is made by milling flour, which means to grind the grain between steel wheels or stones.
Semolina flour is coarse flour made from durum wheat which is rougher than wheat used for white flour. Semolina flour is made with grooved steel rollers. The rollers crack the starch of wheat kernels into coarse pieces which is then ground into flour. The starch is the semolina. Semolina is yellow in color and comes from a harder variety of wheat. Semolina has a very high gluten content and the flour has a substantial amount of protein.
...interesting stuff...
~Have a lovely day!
Thanks Teresa. I think you folks south of us have a lot more variety in what you can buy in terms of flour. I appreciate you providing the information :-)
DeleteI made bread today, too. Homemade bread is the best!
ReplyDeleteyum....how pretty too!
ReplyDeletelove, k
We love this bread. I usually put a lot of spices on top.
ReplyDelete