How to make Semolina Bread with Sesame Seeds

How to make

Here's what you'll need:

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Proof the yeast: -Dissolve honey in lukewarm water. - Stir in yeast, let sit until foamy, about ten minutes.

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-Meanwhile, combine all dry ingredients in the bowl of your stand mixer. -Pour in the yeast mixture and and mix until combined. -Knead for eight minutes until the dough is smooth and elastic, wraps itself around the hook and pulls away from the sides of the bowl. The dough will be slightly sticky and soft.

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Fold one of the long edges toward the center of the dough. Fold the other long edge over the the first fold

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Tuck in both ends, turn over and place seem side down on a baking sheet. Lightly brush with water and sprinkle with sesame seeds. Use a sharp knife to score the dough. Cover and let rest for 30 minutes.

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Preheat oven to 425F and place a pan of water on the bottom rack of your oven. Bake for 20 minutes, then reduce oven to 375F and continue baking for ten to fifteen minutes longer, until the bread is golden and sounds hollow when tapped.

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Let cool completely before slicing. Enjoy!

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For more traditional Sicilian recipes go to

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How to make

Semolina Bread with Sesame Seeds

Here's what you'll need:

– 1 envelope yeast (8 grams) – 1 1/3 cups water – 2 tsp honey – 1 3/4 cups durum semolina flour – 3/4 cups all purpose flour – 1 tsp salt – 2 tbsp sesame seeds

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Proof the yeast: -Dissolve honey in lukewarm water. - Stir in yeast, let sit until foamy, about ten minutes.

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Shape into a ball. Transfer to a greased bowl, cover and let rise until doubled in bulk, about two hours.

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After two hours, transfer the dough to a lightly floured work surface. Punch down the dough and use your finger tips to flatten into a rectangle, about 13 x 9 inches.

To shape the dough

Fold one of the long edges toward the center of the dough. Fold the other long edge over the the first fold

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Tuck in both ends, turn over and place seem side down on a baking sheet. Lightly brush with water and sprinkle with sesame seeds. Use a sharp knife to score the dough. Cover and let rest for 30 minutes.

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Preheat oven to 425F and place a pan of water on the bottom rack of your oven. Bake for 20 minutes, then reduce oven to 375F and continue baking for ten to fifteen minutes longer, until the bread is golden and sounds hollow when tapped.

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Let cool completely before slicing. Enjoy!

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For more traditional Sicilian recipes go to

www.mangiabedda.com