Wednesday, July 18

Semolina Loaf - TWD/BWJ

Ironic that I made this loaf a week early and it took me so long to get the post written up! Oh well. My initial impression of this bread was not great. If I bake, it's usually on my days off...and that means I have more things to do than schedule my day around bread dough rising. That being said, I tried to stick to the schedule, but every rise went over the recommended time. By the evening, though I had shaped the loaf, it was time to go to a birthday party and I just ended up putting the bread in the fridge overnight. In the light of day, my bread looked...sad and flat.

I carried on and baked the bread for the recommended time. I'm beginning to suspect my oven is a little on the cool side, as it had NO color. So I turned the broiler on for a couple minutes. Mucho better. 

While my loaf wasn't good for sandwiches or anything (was it even supposed to be?), it made great crostini! I made some fresh bruschetta and rubbed the slices with garlic and put it in the oven to crisp up. I think the subtle texture difference from the semolina was a nice change.

For the recipe, check out this week's hosts: Anna of Keep it Luce and Renee of The Way to My Family's Heart.


Emese said...

I was also thinking about that this bread can be very good as brushetta. Nicely done.

spike said...

I had the same rise difficulty. Bruschetta is a good way to roll with it!

Cathleen said...

Great idea with the bruschetta! Looks delish.

Cher Rockwell said...

Very good idea to make the bruschetta.
We were able to make panini with ours - which wsa a nice change up from the bread we usually use for that.

Anonymous said...

[url=]aGMvqhgefJmTp[/url] , PAZLAerdHluQ ,