Semolina bread with black sesame seeds
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Semolina bread with black sesame seeds
Last updated 6/12/2012 1:22:36 AM. Recipe ID 55304. Report a problem with this recipe.
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      Title: Semolina bread with black sesame seeds
 Categories: Breads
      Yield: 1 Servings
      1 ts Active dry yeast
  1 7/8 c  Water -- 105-115 degrees
  1 1/4 c  Basic bread sponge
  3 1/2 c  Durum wheat flour
    1/3 c  Durum wheat flour -- for
    1/3 c  Yellow cornmeal
    1/4 c  Black sesame seeds
      4 ts Kosher salt
           Cornmeal -- for sprinkling
  Black sesame seeds may be available at health food stores or Japanese
  In a bowl, dissolve  the yeast in the water.  Allow to proof for three
  Stir the sponge into the water, breaking the sponge up using your
  hands or a spoon.
  Add 3 1/2 cups of the durum flour, cornmeal, 2 tablespoons of sesame
  seeds, and the salt and mix, scraping and folding until the dough
  gathers into a single mass.  Turn the dough out onto a lightly
  floured surface, and knead the dough until smooth and elastic,
  gradually adding as much of the 1/3 cup of durum aas needed (but as
  little as you can get away with).
  Shape into a ball and place the dough in a lightly oiled bowl, cover
  with plastic wrap and refrigerate overnight.
  After removing the dough from the refrigerator, allow to sit for two
  hours in a draft-free location.
  Sprinkle a baking sheet, without sides, generously with cornmeal.
  Flour a worksurface.  Halve the dough and flatten each half gently
  into a 10x12 inch rectangle. Roll each rectangle tightly along a 10
  inch side, making two 12 inch cylinders.  Roll from the center
  towards the edge to make 20 inch ropes. Coil the rope from one end,
  pulling up the center knot. Place the coils on the baking sheet.
  Mist the loaves lightly using a plant sprayer.  Spoon a tablespoon of
  the seeds along each of the coils. Cover with plastic wrap and allow
  to double in a draft-free location. This should take 1 to 2 hours.
  Preheat the oven for at least thirty minutes along with a baking
  stone or tiles on the middle rack to 425. Place a baking pan with
  decent sides on the bottom shelf. Boil two cups of water. Pour the
  boiling water into the baking pan.   With a quick jerk, slide the
  loaves off the sheet and onto the stone.
  Bake for 25 minutes until the loaves are hollow sounding when tapped
  on the bottom.  When done, cool on a rack.
  Note:  Durum wheat is the hardest variety of wheat and makes a very
  high-gluten flour.  Durum is made from the same wheat as semolina,
  but is finely ground and is superior for making bread. It can be
  found in health food stores, specialty food markets, and some Italian

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Recipe ID 55304 (Apr 03, 2005)

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