This bread should have made it onto the blog over a month ago but I had somewhat of an error of judgement when it came to the shaping of it... I was aiming for a spiral, but what came out of the oven looked, and there is no other way of putting this, like a giant turd...It was at once hilariously funny, and incredibly frustrating as the bread tasted amazing, but there was no way I could post it, it just looked too unseemly. I resolved to bake it again, with a little more thought to the shaping of the loaf....
I finally got round to attempt number two and decided this time to keep the shaping simple with a basic plait, no unsightly bread this time round! The bread is truly delicious, made with fine ground semolina and flavoured with fresh rosemary and a little honey and olive oil it is fantastic with both sweet and savoury toppings. It is amazing with cheese, but is also delicious toasted and spread with honey or jam; the rosemary is noticeable, but not overpowering so it complements the honey or fruit really well.
Semolina And Rosemary Bread
Ingredients
- 250 g (2 cups) strong white bread flour
- 250 g (2 cups) fine semolina
- 7 g (2 tsp) fast action yeast
- 1 tsp salt
- 2 tbsp honey
- 50 ml (scant ¼ cup) olive oil
- 2 tbsp finely chopped fresh rosemary
- 300 ml (1 + ¼ cups) lukewarm water
- olive oil and flaky sea salt to finish
Instructions
- Place the flour, semolina, yeast, salt, honey, olive oil and rosemary in a large bowl, add the water and mix everything together to form a rough, slightly sticky dough. Turn it out onto an un-floured surface and knead for 10 minutes or so until it is smooth and elastic. Place the dough in a lightly greased bowl, cover and leave to rise until at least doubled in size, 1-1 ½ hours.
- Line a baking sheet with greaseproof paper. Knock the risen dough back by giving it a brief so second knead. Divide it into 3 equal pices and roll each one out into a long sausage, about 35cm long; pinch the ends together tightly then plait them, pinch the other ends together tightly to seal and transfer the plait onto the prepared baking sheet. Cover with lightly oiled clingfilm and set aside to rise until doubled in size and the dough springs back slowly if you gently poke it with a finger, about 45 minutes.
- Meanwhile, heat the oven to 190C/375F/gas mark 5. Once the dough is risen, brush it gently with a little olive oil and sprinkle with flaky sea salt. Bake for 30-45 minutes until golden and the loaf sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F. Transfer to a wire rack to cool before slicing.
For some more bread baking inspiration check out this Rosemary Spelt Bloomer by Vikalinka, Easy Chocolate Orange Loaf by Patisserie Makes Perfect, Herby Tear and Share Potato Bread by Supergolden Bakes, Apricot & Lavender Marmalade Pull-Apart Bread by Butter and Brioche or Marbled Rye Bread by me!
I am sharing this with Fabulous Foodie Fridays, Fiesta Friday, Foodie FriDIY, Foodie Friends Friday, Friday Favourites and Friday Features
Julie is Hostess At Heart
Gorgeous Hanna!
hannahhossack
Thanks Julie!
patisseriemakesperfect
I love the styling on these photos. They look almost medieval in a good way! I could imagine eating a big hunk of that bread with some cheese, chutney and a drink of beer! Such bliss.
Thanks for linking to my recipe. This looks delicious.
hannahhossack
Thank Angela, I was feeling a bit gloomy so went for quite a dark setup, I found that old ale jug at a car boot sale and have been itching to use it! x
Mel
I am really curious about the look of your first attempt now! This one certainly looks delicious, and your photos are just like artwork! #recipeoftheweek
hannahhossack
Ha ha! It wasn't pretty... thanks Mel 🙂
midwifeandlife
That looks yummy I love rosemary in bread! And a plaited one too is even better. #recipeoftheweek
hannahhossack
Thank you 🙂
vikalinkafood
Such gorgeous bread, Hannah! I am pinning and making it asap. I love everything about it-semolina, honey and rosemary-all great! I've got some semolina that I purchased at Sainsbury's, is it the kind you are talking about or it has to be as fine as flour?
hannahhossack
Thank you Julia 🙂 it is utterly delicious! The semolina I used was very fine ground but courser than flour, I think any semolina labled as fine ground should be fine x
lucyparissi
I have had a similar problem with a photo that looked a little... um, like a part of female anatomy. But I did post it (try and find it!). Your bread looks and sounds amazing. Worth reshooting for sure : )
hannahhossack
Ha ha! I shall have to keep an eye out for that one! 😛 Thanks Lucy x
Maite Sastre
I love this bread and your page!!
you can visit mine if you want ir 😉
Louise | Cygnet Kitchen
Your bread looks lovely, glad you decided to make it again and share it with us!
hannahhossack
Thanks Louise 🙂 x
choclette
This bread looks totally delicious - I'm glad you managed to reshape it into something seemly 😉
Lovely to meet you today. I've had a quick tour of your blog and I'm in love with your photos.
hannahhossack
Aww thank you Choclette, that's very kind of you 🙂 it was lovely to meet you and I hope to see you at another blogging event soon!
bakeplaysmile
Beautiful!! There's nothing better than freshly baked bread! The rosemary would be the perfect touch to this recipe too. Thanks for linking up with our Fabulous Foodie Fridays party xx
Honest Mum
This is so utterly stunning! Would never think to use semolina in bread either. Thanks for linking up to #tastytuesdays x