Semolina Bread With Sesame Seeds Recipes

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SICILIAN SESAME SEED BREAD



Sicilian Sesame Seed Bread image

Sesame Seed Bread made with semolina flour is very special. The doubled-milled durum wheat semolina flour used in this recipe is golden in color and delicious. Semolina flour is also used for pasta. The addition of sesame seeds on top is critical to enjoy this full flavor and wonderful homemade bread.

Provided by Cara Kretz

Categories     Bread

Time 2h55m

Number Of Ingredients 9

3 1/2 teaspoon Active dry yeast (room temperature )
1 teaspoon sugar
2 cups warm water (112° to 115°F)
2 teaspoons fine sea salt
4 cups Rimacinata Wheat Durum Semolina flour (plus a few tablespoons more if needed)
1 small egg
3 tablespoon water
1/3 cup sesame seeds
16 ice cubes

Steps:

  • In a large glass measuring cup, dissolve the sugar and yeast in 2 cups of the warm water. Let stand, covered for 5 minutes, or until foamy.
  • Add 2 cups of flour and salt to the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix until a dough starts to form. Add 2 more cups of flour and let mix until a smooth ball of dough is formed. It too wet, add 1 -2 tablespoons more flour. Do not let the dough get to dry. It should be slightly sticky. Let knead for about 5-10 minutes in total.
  • Place the dough in a large oiled bowl and cover with plastic wrap. Let it rise until doubled about 2 hours. (I usually place in my oven with the light on).
  • On a floured board, punch down the dough, divide it in half and shape two thick loaves or four baguettes.
  • Transfer loaves a floured baker's couche or large cotton dish towel. Cover the loaves and let rise in a warm place for about 2 hours until doubled again in size.
  • Preheat the oven at 450 degrees for 30 minutes. Place a cast iron skillet on the bottom rack and let heat as well.
  • When ready to bake, mix the egg and water to make a wash. Brush the egg wash over the loaves and sprinkle with sesame seeds.
  • Place the loaves on baking sheet or a french loaf baking pans.
  • Put the baking pan on the middle rack.
  • Add 10 ice cubes to the cast iron pan. This will create the steam for a great crust. Add 4-6 more cubes halfway through for more steam.
  • Cook for 35 minutes until the bread is a nice golden brown.
  • Let the bread cool before slicing.

SEMOLINA SESAME ARTISAN BREAD



Semolina Sesame Artisan Bread image

Provided by Susan Williams

Categories     Food

Number Of Ingredients 9

Semolina Sesame Artisan Bread
3 c. lukewarm water
1 1/2 Tablespoons granulated yeast
1 1/2 Tablespoons salt
2 c. durum whole wheat flour (see recipe note if you are using Semolina flour)
4 1/4 c. all purpose flour
1 T. sesame seeds
1 T. cornmeal
1/2 t. cornstarch

Steps:

  • Mix the yeast and salt with the lukewarm water in a large 5qt container. I use a large plastic tub with a lid, but I do NOT seal the lid to make it airtight.
  • Mix in the flours using a large spoon. (I use a large wooden spoon. By the end of adding all the flour, I wet my hands to mix in the last bits of the flour into the dough. The dough is a fairly wet, sticky dough. You can certainly use a mixer if you'd like to, but I don't find that I need one.)
  • Cover (not airtight...this needs to off gas a bit...but then...don't all God's creatures need to do that? Yeast is no exception.). Allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
  • The dough can be used at this point, or you can store it in your fridge for up to 14 days. As if you could wait that long!!!
  • When You're Ready to Bake
  • If you're going to bake one 2 lb. loaf, dust the surface of the refrigerated dough with flour and cut off about half of it. (About 2 lbs.) Return the other half of the dough, to the plastic container and store it in your refrigerator till you're ready to use it. Dust the dough you'll be baking with more flour and quickly shape it first into a ball, and then into an oval (ish) shape. Allow to rest for 40 minutes on a sheet of parchment paper that you have sprinkled with cornmeal. (If you HAVE a pizza peel, then use that to let it rest on, and to help you transfer it into the oven. I don't have a pizza peel, so I use parchment paper as my sling for transferring the bread dough loaf to the oven onto my baking stone. It can stay on the parchment paper for the baking: no problem. No need to transfer it off directly onto the stone.)
  • Twenty Minutes Before Baking
  • Preheat the oven to 450º, with a baking stone placed on the middle rack, and the bottom of a broiler pan on the shelf just below that.
  • Time to use that mysterious cornstarch that's in the ingredient list.
  • You're going to make a Cornstarch Wash to make the bread shiny, and help the sesame seeds to stick to the outside of the bread.
  • Cornstarch Wash
  • Blend the 1/2 t. of cornstarch with a bit of water to form a paste. Add 1/2 c. of water, and whisk with a fork. Microwave for 60 seconds, till mixture appears glassy. You can store the unused portion in the fridge, covered with plastic, for the next loaf.
  • Just before baking, paint the surface of the loaf with the cornstarch wash, sprinkle with sesame seeds, and slash the surface of the bread (I usually make 3 diagonal slash marks) about 1/2″ deep, using a serrated knife.
  • Gently place the loaf and the parchment paper onto the hot baking stone, using the parchment paper as a sling to carry the loaf to the baking stone. Pour 1 c. of hot tap water onto the broiler tray below it, and quickly close the oven door. Bake for around 30 minutes, until deeply browned and firm. Adjust baking time to the size of your loaf, and your own oven's performance.
  • Allow to cool before slicing and eating.

SEMOLINA AND SESAME GRISSINI (BREADSTICKS)



Semolina and Sesame Grissini (Breadsticks) image

Grissini are thin, crispy Italian breadsticks, "like an extra serving of the best part of bread; the brown, crunchy, sesame-coated crust in concentrated form." This recipe is from Gina DePalma, the pastry chef at Mario Batali's _Babbo_ in NYC.

Provided by DrGaellon

Categories     Yeast Breads

Time 3h20m

Yield 24-30 breadsticks, 12 serving(s)

Number Of Ingredients 9

1/4 cup warm water
1 teaspoon active dry yeast
1 pinch granulated sugar
1 1/4 cups semolina flour
1 cup unbleached all-purpose flour
1 teaspoon kosher salt, plus more for baking
1 cup sesame seeds, divided
6 1/2 ounces warm water (3/4 c plus 1 tbsp)
2 tablespoons extra virgin olive oil, plus more for baking

Steps:

  • Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar. Stir to dissolve and let stand to proof, 5-7 minutes. If it is not foamy by then, the yeast is dead; get new yeast and start again.
  • Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment. Add the salt, and 2 tbsp of sesame seeds. Mix briefly to combine.
  • Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil. Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes. Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
  • Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute). Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
  • Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours. (Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight. Bring to room temperature before proceeding).
  • Preheat oven to 400°F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
  • Turn dough out onto a lightly floured board. Cut dough in 6 equal pieces. Cover the unused pieces with a damp kitchen towel.
  • Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each). Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope. Do not flour the board; the stickiness helps the dough stretch out.
  • Place the rope on the baking sheet, rolling it to coat with oil. Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
  • When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide. Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan. Sprinkle each with a bit of kosher salt and let rest 10 minutes.
  • Bake 14-20 minutes. Halfway through, turn each sheet pan 180° in the oven, and swap racks, to ensure even browning. They are done when they are an even light golden brown (the ends may be a little darker). Cool completely on the baking sheets. Store in an airtight container up to 2 weeks.

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  • Meanwhile, preheat oven to 425F and place a pan of water on the bottom rack of your oven. Bake for 20 minutes, then reduce oven to 375F and continue baking for ten to fifteen minutes longer, until the bread is golden and sounds hollow when tapped.Transfer to a wire rack and allow it to cool completely before slicing it.


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  • In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds and milk, mixing to form a shaggy dough., Knead the dough, by hand or by machine, for 10 minutes, or until it's smooth and supple., Place the dough in a lightly greased bowl, and allow it to rest, covered, for 1 hour; it'll become quite puffy, though it may not double in bulk.
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  • Place 1/4 cup of the warm water in a small bowl and sprinkle over the yeast. Add a pinch of sugar and stir the yeast to dissolve it. Set the bowl aside to proof for 5 to 7 minutes.
  • Place the semolina and all-purpose flour in the bowl of an electric mixer along with the salt and 2 tablespoons of the sesame seeds, and stir to combine them.
  • Make a well in the center of the dry ingredients and pour in the yeast mixture, the remaining water, and the olive oil. Attach the dough hook and knead the ingredients together on medium speed for 2 minutes; the dough will start out rough and gradually become smooth.
  • Remove the dough from the bowl, and on a lightly floured board, knead the dough by hand until it is velvety smooth and elastic, about one minute or 30 strokes.
  • Cover the bowl with plastic wrap and set it in a warm, draft-free area to rise until tripled in bulk, about 2 1/2 hours. (If you want the dough to rise overnight in the refrigerator, place it in an airtight plastic container, also greased with olive oil, that will be large enough to accommodate the dough when it has doubled in volume.
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