TWD: [Tomato Basil] Semolina Bread

Baking with Julia
by Dorie Greenspan
Recipe contributed by Nick Malgieri


                                     Tomato Basil Semolina Bread

I was hesitant to make this not only because it had been too warm to turn on the oven, but the six hours of rise time in two hour increments meant I would have to stay home literally all day. I lucked out: the day before this post was due the weather turned cooler and I had nothing planned other than getting some things done around the house.

My daughter and I had lunch the other day at Panera; I love their tomato basil bread they use for sandwiches. As I was devouring my Mediterranean veggie sandwich, I thought I should try and recreate the bread at home one day. Well, today was the day. I stepped out of my box and decided to add these flavors (found here) to the semolina bread.

The dough seemed rather wet even after adding the recommended amount of flour in the recipe. I'm sure it had extra moisture due to the add-ins I used. I did not want to use too much flour so I worked with the moist dough and without any problem.

The formed loaf looked beautiful. Once covered and left to rise for the last time I came back to find it pretty flattened so I skipped the slashing of the dough. I think the last rise should be done in a bread mold or sling like I did here or maybe I made it too long. The instructions say to make a "plump" loaf which I felt I did, but perhaps it meant to make a shorter "squat" shaped loaf.  Removing the loaf from the oven the bread felt rather hard and I was worried this was going to be another dud; however, after cooling, it softened up nicely and I think this will make for good sandwich bread.

We thought this bread had good flavor, though a bit on the salty side. I would reduce the salt by at least 1/2 teaspoon if not by half.

Success meter (1-3): 3

The sponge.

The sponge after a two hour rest.

Photo credit: Ash

Pecorino-Romano, basil, and sun dried tomatoes.

Ashley's idea to add the sun-dried tomatoes

in addition to the sun-dried tomato paste.

Good call Ash!

First rise done.

Photo credit: Ash

Now to shape the loaf.

Photo credit: Ash

Photo credit: Ash

Photo credit: Ash

Photo credit: Ash

Beautifully shaped loaf if I do say so myself.

Ready for the 2nd rise.

Hmmm..

..lost its beautiful form.

I had hoped it would regain some of its

rise during cooking - didn't happen.

Our hosts for this week are Anna of Keep it Luce and Renee of The Way to My Family’s Heart, you can find the original recipe on their blogs. And remember to visit all the other Tuesdays with Dorie baker's sites for their take in this bread; there are always interesting variations you wouldn't want to miss out on.