Sesame Semolina Lunettas
This light-textured, golden loaf, shaped in a traditional Italian "lunetta," is perfect with pasta, and scrumptious for sandwiches. Read our blog about this bread, with additional photos, at Bakers' Banter.
Dough
- 2 1/2 cups semolina
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/2 teaspoon diastatic malt powder, optional, for highest rise
- 1 1/3 cups lukewarm water
- 2 tablespoons olive oil or toasted sesame oil
Topping
- 5 teaspoons sesame seeds
- 1 egg white whisked with 1 tablespoon cold water
Directions
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3) Shape the dough into a ball, and let it rise in a covered bowl for about 90 minutes, till it's just about doubled in bulk. |
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4) Gently deflate the dough, and divide it in half. |
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8) Place the loaves on a parchment-lined or lightly greased baking sheet, and cover with lightly greased plastic wrap, or a large casserole pan, such as an oversized disposable lasagna pan. |
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9) Let the loaves rise for about an hour, till they're nice and puffy. Towards the end of the rising time, preheat the oven to 350°F. |
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Recipe summary
- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 25 mins. to 30 mins.
- Total time:
- 2 hrs 40 mins. to 3 hrs 50 mins.
- Yield:
- 2 loaves
- Recipe comments (4) »
Reviews
07/30/2009
So easy to make! I doubled the recipe, and used 2 tablespoons of lecithin, and 2 tablespoons of sesame oil. They did come out on the lighter side of golden brown, and I baked them for 30 minutes and afterwards left them in the oven (turned off) with the door cracked open for about 5 minutes. Wonderful! Hope they freeze well!
04/12/2009
I am a beginner/novice breadmaker. This recipe was the first I made with my new standmixer. It turned out great!- both taste wise and in presentation. My family loved it and so did others who have been the recipients of my bread as gifts. Be careful not to add too much water. Try this bread soon!
04/07/2009
I ma going to try this bread recipe tonight. I have one question though. The recipe calls for 2 1/2 cups of semolina and by weight of 14 1/2 ounces. Is this correct as I weight my ingredients to be more precise. This does not compute to KA's scale of 4 1/4 ounces per cup measure. I'll let you know how it turns out.
We have a very handy ingredients weight chart on our recipe home page. Semolina flour weighs 5.75 ounces a cup. Joan@bakershotline
04/04/2009
I rushed to make this for dinner last night immediately after I received the email with the recipe. The instructiions (both print and pictures) are excellent and the resulting bread flavor and rise were perfect. I followed the recipe with only one exceptiion. I did not have malt so I added one teaspoon of vital wheat gluten for extra rise. The only issue I had was with browning the crust. My oven temperature was correct and I baked the bread on a stone with parchment paper. The bread baked nicely but did not brown. I left it in the oven for an additional 7 minutes then removed it since I thought it might overcook. The bread was a big hit but I would have liked to see a more golden crust. Any advice? PS: I did brush it with egg wash before sprinkling the sesame seeds. Thanks. This loaf is more light golden yellow, than golden brown in appearance. To darken the crust, and make the sesame seeds pop visually, try using a whole egg, egg wash. Frank from KAF.
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