Semolina Herb Bread


dwt 09.17.1994

Semolina Herb
A fine crumb and a golden glow - YUM!

 

2cups warm water
(120 F/49 C)
2tspsalt
cuphoney 2cupssemolina flour
2pkgsdry yeast 5cupsunbleached wheat flour
cupolive oil 2largeeggs, beaten
Tbsdried basil leaves tspdried rosemary, broken up
Tbsdried thyme (larger quantities of cut fresh herbs may be used if available)

 

Dissolve honey in warm water, sprinkle dry yeast on top, allow to sit until foaming well. Stir in semolina flour and salt.  Stir in olive oil, herbs, eggs, and 1 cups of unbleached flour.  Continue adding unbleached flour a little at a time, kneading it in thoroughly.  Use enough flour to bring dough to a soft, elastic consistency.

Cover dough and allow it to rise to double the bulk (approx. 1 hour).

Punch dough down and divide it into three equal parts.  On a lightly floured board, press the dough flat.  Fold it in thirds, press it flat, and fold again into a rectangular "loaf".  Pinch the ends and place the dough in a well-greased 8 x 4 loaf pan.  Allow the dough to rest a few minutes, then press the dough into the corners of the pan.

Perform the same procedure with the remaining dough. Cover loosely with plastic wrap and allow to rise 30 to 40 minutes or until the dough is slightly above the top of the pans.  While the loaves are rising, preheat the oven to 350 F (177 C).

When loaves have risen, slash the loaves deeply along their length and place them in the oven.

Bake about 30 minutes.  Remove from pans immediately and cool on a wire rack.