Italian Pan Bread

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Italian Pan Bread

star rating (3) rate this recipe »
Published prior to 2008

Semolina gives this crusty-chewy bread its beautiful golden hue.

1 1/2 cups (12 ounces) lukewarm water
2 1/4 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (8 3/4 ounces) semolina
2 teaspoons instant yeast
1 1/4 teaspoons salt
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1 tablespoon plus 1 teaspoon Pizza Dough Flavor, optional
2 tablespoons (7/8 ounce) olive oil, plus more to drizzle over dough
sea salt, kosher salt, and/or pizza seasoning, to top dough

Combine all of the ingredients, and mix and knead them to form a smooth, slightly sticky dough. Allow the dough to rise, covered, for 1 1/2 hours, or until it's about doubled in bulk.

Coat the inside of a 9" x 13" baking dish heavily with olive oil. Turn the dough out onto a greased work surface and fold it over several times to gently deflate it. Pat it into the bottom of the pan, and set it aside to rise for an hour or so, covered, till it's puffy. Towards the end of the rising time, preheat your oven to 425°F.

Brush the dough with olive oil and sprinkle with salt and herbs, if desired. Gently but firmly dimple it, pressing your fingers almost to the bottom of the pan.

Bake the bread for 30 to 35 minutes, until it's a deep golden brown. Remove from the oven, and transfer from the pan to a rack to keep the bottom crisp. Cut in squares to serve. Yield: 1 loaf.

To serve with fondue: Bake squares in a preheated 350°F oven till warm and slightly crisp, about 10 minutes.

Reviews

1
  • star rating 10/25/2010
  • David Alexander from New York, New York
  • I don't know why this isn't called Focaccia, because that is what it is. I had the same problem as the other reviewer, but was able to get the bread out of the dish. The recipe specifies baking "dish" which to me means glass or ceramic, rather than baking "pan" which usually means metal. I think it would help to oil the dish generously, then spray with Pam (good insurance). Most recipes for this do not call for Semolina flour, but it makes for an interesting slightly "gritty" texture and wonderful flavor. I agree also with the other reviewer that a slightly lower temperature would be better. I found that this bread did not rise to great heights, so next time I would reverse the rising times, making the first one 1 hour and the second 1 1/2 hours. This is especially good with homemade soup. I will make it again with the changes I've noted above.
  • star rating 10/14/2010
  • ohbegrey from KAF Community
  • turned out rather dry--would bake at lower heat next time. also--OIL never works for me as a pan coating--bread baked onto pan very badly when i used olive oil as recipe directed. next time, i am using my usual "grease"--PAM!
  • star rating 08/05/2009
  • egueffier from Antioch, IL
  • Delicious and very easy!
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