Artisan Semolina And Rosemary Bread Recipes

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ARTISAN SEMOLINA AND ROSEMARY BREAD



Artisan Semolina and Rosemary Bread image

Semolina is a type of flour that is used in this traditional Italian bread. Combined with rosemary leaves and olive oil, it makes a great side for any Italian-inspired dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h40m

Yield 12

Number Of Ingredients 12

2 to 2 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 package regular active dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120°F to 130°F)
1 tablespoon olive oil
1 cup semolina flour
1 tablespoon chopped fresh rosemary leaves
1 tablespoon cornmeal
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon coarse (kosher or sea) salt

Steps:

  • In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
  • Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough in not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
  • Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6x4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.
  • Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
  • Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g

ROSEMARY ARTISAN BREAD



Rosemary Artisan Bread image

This bread is a combination of two recipes. One from Williams-Sonoma (which took around 8 hours to rise and didn't turn out so well for me) and an Italian herb bread from s'kat. I like how this version turned out very light and airy and aromatic. I used rosemary from my garden and think the lemon really brings out the flavors. * I threw all of the ingredients in my KitchenAid mixer, gradually adding the flour last. * I let my oven warm at 400 deg. for 1 minute then turned it off and put my covered bread in to rise. This really does the trick!

Provided by healthy mamma

Categories     Yeast Breads

Time 1h30m

Yield 1-2 loaves

Number Of Ingredients 11

1 tablespoon dry yeast
2 cups water
2 tablespoons sugar
1/4 cup olive oil
1 tablespoon sea salt
2 tablespoons fresh rosemary
2 tablespoons lemon juice
1 teaspoon instant minced garlic
1 teaspoon dried onion flakes
1/2 cup freshly grated pecorino romano cheese
6 cups all-purpose flour

Steps:

  • Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  • Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
  • Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
  • Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
  • Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
  • Allow to rise for 1/2 hour again, until doubled in a warm place.
  • Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
  • Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

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