Breads & Bakingcarriesexperimentalkitchen
Rosemary Semolina Boule Bread
This Rosemary Semolina Boule Bread made with bread flour, cornmeal and fresh rosemary makes the perfect bread bowl for your favorite soup.
👥 2 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 20 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- bowl
- oven
- pan
- baking sheet
📝 Preparation Steps
1
Add flour, 2 c. cornmeal, yeast, salt and rosemary to a 14 cup food processor.
2
Pulse until all ingredients have been blended then gradually pour the water in from the top of the machine, with the machine still running.
3
When the dough starts to attach itself to the blade in a sticky, smooth ball, let it go for another minute then stop the machine.
4
Carefully remove the dough and place into a floured bowl.
5
Coat all sides of the ball with the flour, cover with a clean dishcloth and let it sit for ⏱️ 2 hours; allowing the dough to rise.
6
Cut the dough into four equal pieces and shape them into smaller balls; try not to handle the dough too much you want to keep some air in the bread.
7
Let rest ⏱️ 15 minutes and preheat your oven to 450°F.
8
Sprinkle a baking sheet with the remaining 1/4 c. cornmeal and add another baking sheet under the top pan (this will prevent the bread from burning on the bottom before it is fully cooked).
9
Place your loaves on the pan and make 2 cuts into the top of each loaf.
10
Bake for ⏱️ 25 minutes until the top of the bread is golden brown; spraying the tops of the bread with water twice during cooking time (this will help make for a crunchy crust).
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