Semolina Sandwich Bread

star rating (15) rate this recipe »
Recipe photo

Semolina Sandwich Bread

star rating (15) rate this recipe »
Published prior to 2008

This tasty sandwich loaf has a beautiful golden interior, and its crust is coated with a crunchy layer of sesame seeds. It makes lovely toast and sandwiches -- especially grilled cheese!

2 1/3 cups semolina
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons regular instant yeast
1 1/2 teaspoons salt
1/4 cup Baker's Special Dry Milk or nonfat dry milk
4 tablespoons butter or margarine
3/4 cup + 2 tablespoons water
1 egg
sesame seeds, for crust

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds, 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 for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.

Transfer the dough to a lightly greased work surface, and shape it into a log. Grease an 8 1/2" x 4 1/2" bread pan, and sprinkle it heavily with sesame seeds. Place the log in the pan, brush it with milk or a bit of beaten egg white, and sprinkle it with additional sesame seeds. Cover the pan with a dough cover, or lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch above the rim of the bread pan.

Bake the bread in a preheated 350°F oven for about 40 minutes, or until its interior registers 190°F on an instant-read thermometer. Yield: 1 loaf.

Tip: To bake this loaf in a stoneware bread baking bowl, prepare the dough as instructed. Allow it to rise the first time, then shape it into a round (boule) and place it in your lightly greased, sesame seed-lined bowl. Let the loaf rise for 1 hour, or until it's crowned 1" above the rim of the bowl. Bake the bread in a preheated 350°F oven for 40 minutes, or until its interior registers 190°F on a digital thermometer. Remove it from the oven, and cool before slicing.


1 2  All  
  • star rating 12/15/2014
  • doroultimo from KAF Community
  • Made this yesterday and it came out great. I thought when I made it again, I'd add some seeds to the dough itself, logged in to see if anyone else had tried this, and was surprised by the negative reviews. Needed to put in my two cents. I used my KA mixer with dough hook and followed the directions for the double knead with the 5 minute rest in between. I used a fine grind corn meal, and toasted sesame seeds (which is what I had in the freezer). I baked the loaf in the stoneware bowl (not sure if that made the difference) because it was not the least bit dry or dense. It had both a great crumb and crust. My husband and I thought it would be great toasted, and it was. My only complaint is that like most breads with seeds on the outside, many fall off when the loaf is sliced. Next time I will add some seeds to the dough itself. I like to use the toasted sesame seeds because I think they have more flavor.
  • star rating 10/06/2014
  • Richard from West Tisbury, MA
  • This bread was a disappointment for our household. We are used to good bread, and I'm an experienced break baker, but as tempting as the recipe was, well tempting enough so that I made a loaf, it left much to be desired. Uniformly people said it was dense, dry, and tasteless. Thinking it might toast well, I toasted a few slices for breakfast, and again it was tasteless, but also brittle. Our favorite crows and wild turkeys got the rest of the loaf. I won't make it again. I'm so sorry to hear that this bread didn't work out! Pleas give us a call at the Baker's Hotline at 1-855-371-2253 and we can calk it over. Happy baking! Laurei@KAF
  • star rating 10/04/2014
  • magnoliakar from KAF Community
  • Big fan of King Arthur but not of this recipe. It is more corn bread like then sandwich bread as advertised . Good for morning toast with jam but disappointing. The reviews that gave it good marks were from King Arthur Community??? I think it is the reviews of the others that were more reliable. Still a fan of KA but disappointed in this recipe. Karen Robbins

    Hi Karen- I'm sorry to hear you were unhappy with this recipe, and just to clarify, King Arthur Community posts are just from other customers who like to participate in the community board on our webpage, not from anyone who is in the company itself. Anyone is allowed to post reviews and we encourage a wide range of bakers to comment so you do have a selection of reviews to consider. If you have any further questions, please feel free to contact our baker's hotline at 1-855-371-2253 and we'd be happy to further assist you at that time. Happy Baking! Jocelyn@KAF

  • star rating 10/03/2014
  • Bonnie from Cranston, Rhode Island
  • I've just made this bread for the first time and it is delicious! My 4 star rating reflects only the 1/4 cup of butter...too rich for a sandwich bread for us....I will make it again with oil (a little less). This is a kind of a cross between sandwich and sweet dough. Also, I had no Special Dry Milk on hand so used reduced fat milk with a shot of lemon juice for the liquid. I used (for the first time) the KAF bread baking bowl which produced a beautiful loaf....(I was not paid to say that). It will be a frequent bread at our table.
  • star rating 09/27/2014
  • Deb from Illinois
  • The bread was VERY dense and dry. Will not make again .I followed the recipe to the letter. I order everything need to bake this loaf. A total waste of money.
    We're very sorry this recipe did not meet your expectations, but do appreciate your feedback. We'd love to help you troubleshoot this or any recipe at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 09/24/2014
  • Dave from Blue Bell PA
  • Came out OK the first time, nice flavor, good texture. I got the recipe out of a KAF catalog. The version I used has a mistake. It calls for 1/2 cup of corn meal (5 1/2 oz). A half cup of corn meal weighs 2 1/2 oz, NOT 5 1/2 oz. Even so, bread tasted good. I'll make this one again with the correct amount of corn meal.
    Yes, we are sorry for the mistake in our catalog. We hope you try again and who knows...maybe you will like it better with the mistake? Elisabeth@KAF
  • star rating 09/17/2014
  • Mary from Vienna, VA
  • I followed the instructions carefully but this was not a bread I would make again. Not very tasty, dry and dense. I am an experienced bread baker and I was surprised to see so much butter / dry milk / plus an egg in a simple bread recipe. This is not what semolina bread tastes like in Europe.

    Hello Mary- We're sorry to hear you were unhappy with this bread as we generally have had some good feedback on the recipe. I can think of a few things that you could maybe try if you were interested in giving it another shot, and if you would like to give our Baker's Hotline a call at 1-855-371-2253 we'd love to talk through the recipe with you. Happy Baking! Jocelyn@KAF

  • star rating 08/12/2014
  • Lolo N. from Boston, MA
  • I was excited to make this recipe as I've been looking for a semolina bread recipe to try. This one came out beautiful! I'm bummed I forgot to take a picture before cutting into it. However, it is not the best tasting bread I've had...or made. I found it to be dense and very dry. Not what I think of when it comes to sandwich bread.

    Hi Lolo- We're so sorry to hear you were unhappy with the flavor of this bread. It should not be dense and dry either, and I would recommend reading up how we suggest you measure flour on our website as I'm thinking your dough may have just had a bit too much flour in it. If you have any further questions, please feel free to call our Baker's Hotline at 1-855-371-2253 and we'd be happy to talk through the recipe a bit more with you then. Happy Baking! Jocelyn@KAF

  • star rating 08/11/2014
  • Carol from Ipswich Ma
  • I was very disappointed with this I make all of my own bread so am used to the process, was very careful with with this one, dough was very sticky not easy to manage, but looked nice once in the pan. rose nicely. but, once out of the oven and cooled, very crumbley, very, broke appart some when slicing, when toasted would not hold jam well, tasted more like regular corn bread than I expected. would not bake this one again/
    I'm sorry to hear of your disappointment, Carol. We'd love to try and help figure out what may have happened when you were making the recipe. Please feel free to give our Baker's Hotline a call. 855 371 2253 Jon@KAF
  • star rating 08/04/2014
  • Rouvi from KAF Community
  • I was looking for a good toasting loaf and this seemed like an interesting recipe. I like the bread, but the flavor is a little flat for my taste as a toast, however, as a grilled sandwich bread this loaf really shines. It grills nicely and makes a nice crispy sandwich that does not become soggy even when a wet ingredient like tomatoes are added. Next time I make this loaf I will try dry buttermilk instead of dry milk to try and get a little more flavor for toast.
1 2  All