No-Knead Golden Semolina Bread
This simple bread, drizzled with olive oil and topped with herbs, will quickly become a family favorite.
- 1 cup lukewarm water
- 1 tablespoon olive oil or garlic oil, plus additional for drizzling
- 2 teaspoons Pizza Dough Flavor, optional
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup semolina
- 2 teaspoons pizza seasoning, optional, for topping
Directions
|
1) Lightly grease a 9" round pie pan or cake pan, and drizzle 1 tablespoon olive oil in the bottom. |
|
2) Combine all of the ingredients, and beat at medium speed with an electric mixer for 3 to 4 minutes; or mix in a bread machine set on the dough cycle for 10 minutes or so. |
|
3) Cover and let rise for 1 1/2 to 2 hours, until the dough is very puffy. |
|
4) Turn the dough out onto a floured surface and shape it into a ball. |
|
5) Place the ball into the greased and oiled pan, cover the pan, and let dough rise for 60 minutes, until it becomes puffy. While the dough is rising, preheat the oven to 375°F. |
|
6) Gently poke the dough all over with your index finger. Drizzle it lightly with olive or garlic oil. |
|
7) Bake the bread till it's golden brown, 35 to 40 minutes. Remove it from the oven, sprinkle with the pizza seasoning or dried herbs of your choice, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. |
Recipe summary
- Hands-on time:
- 10 mins. to 12 mins.
- Baking time:
- 35 mins. to 40 mins.
- Total time:
- 3 hrs 15 mins. to 3 hrs 52 mins.
- Yield:
- One 9" round loaf
-
-
- Recipe comments (3) »
Reviews
04/19/2009
beautiful golden loaf of bread with a scruptuos texture and flavor. Highly recommended!
04/02/2009
This is the first time I've ever made the same bread recipe three times in one week--my teenage/adult sons practically inhaled this, and it was so simple to make! As good as it is, I think I've actually improved upon it: Not having semolina flour today, I tried substituting 1/2 cup farina (uncooked cream of wheat) and 1/2 cup corn flour. Then I topped the dough with Italian cheeses, feta, jalapeno pepper slices, sundried tomatos, and black olives...Wow!!! It has a superb texture with a perfect crust, ideal with a pot of homemade soup.
03/22/2009
I just made this recipe as it was printed in my latest KAF catalog. It is light, nice texture and tooth, however not very much flavor. I wonder if there is a typo on the amount of salt. It seems as if I didn't include any at all and I know that I did. Other than that I think this would be a fun, easy recipe.
The recipe is correct , but people have varying tastes. Try adding a bit more the next time you bake it, and see if that works better for you. Mary@KAF
Bookmark/share
this recipe