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    You are in: Home / Community Forums / Breads & Baking / Semolina Bread
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    Semolina Bread

    CobraLimes
    Sun Feb 27, 2005 3:13 pm
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    I'm looking for an Italian Semolina Bread that has lots of holes in the center and rises higher then a foccacia. I noticed their were slim pickings in the recipes here. Anyone have a tried and true bread?
    MEAN CHEF
    Mon Feb 28, 2005 12:13 am
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    WaterMelon
    Mon Feb 28, 2005 12:21 am
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    cobralimes, there's a Golden Semolina Torpedo recipe from The bread bible by Rose Levy Beranbaum; it's golden in color, fine but firm crumb and chewy crust (description from book). If you like I'll post it for you. icon_biggrin.gif
    CobraLimes
    Mon Feb 28, 2005 10:56 am
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    WaterMelon wrote:
    cobralimes, there's a Golden Semolina Torpedo recipe from The bread bible by Rose Levy Beranbaum; it's golden in color, fine but firm crumb and chewy crust (description from book). If you like I'll post it for you. icon_biggrin.gif


    PLEASE! That sounds great. I was desperate yesterday and ended up making Bernard Clayton's Potato Bread instead of a Semolina Bread. It was fantastic. I'll return the favor of you posting the semolina recipe with the potato bread, if you're interested. Thanks so much.
    WaterMelon
    Mon Feb 28, 2005 12:09 pm
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    cobralimes, I've posted the recipe. It's quite lengthy, but I've edited it a bit, so if you have any questions pls PM me or just post on this board. Hopefully I can find the answers from the book. icon_smile.gif

    Golden Semolina Bread
    CobraLimes
    Mon Feb 28, 2005 1:27 pm
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    Watermelon, thanks for posting your recipe. I should have been more clear in my original post, though, in that I wanted to use coarse semolina (not the flour) for my bread. I went a bit wild in my Middle Eastern grocer and bought a batch of fantastic ingredients I was trying to find recipes for. In the meantime, I did post that potato bread recipe. Here's the link:

    http://www.recipezaar.com/members/subm/preview.php?sid=102650

    Thanks again.
    WaterMelon
    Mon Feb 28, 2005 1:31 pm
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    cobralimes - Rose LB says that you can replace some of the durum flour with unbleached bread/AP flour; maybe you'll have some luck with using half coarse semolina, half white flour? Just a thought. icon_smile.gif

    I wish I can post a pic for you from the book; it looks heavenly!
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