Sesame Semolina Bread

When we recently hosted Easter, I decided to make some fresh bread because the Buckleys all love bread. This bread recipe is one of the favorites that I often make. It was a hit with the family. In fact, because it was fresh out of the oven, we ate most of the loaf even before dinner was served. It was delicious bread. If you can't eat all the bread fresh, then toasting the leftover pieces is an excellent way to enjoy the bread.

This bread recipe is a double rise bread, like many bread recipes. When making fresh bread, the rising times can vary based on room temperature. So, when in doubt, start the bread earlier in the day to allow for extra time. This recipe uses semolina flour, which is a bit coarser than all-purpose flour. Semolina flour can be found in many grocery stores near the regular flour. It is common in Italian bread recipes. The sesame seeds really make this bread extra tasty, so sprinkle on as many seeds as possible.

Sesame Semolina Bread 

• 2 cups all-purpose flour
• 1 cup semolina flour
• 2 teaspoons yeast
• 1 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 cup hot water (120-130)
• 1 egg white
• 1/4 cup sesame seeds

Combine all ingredients except egg white and sesame seeds. Mix until cohesive. Allow the dough to rest for 30 minutes. Knead dough until smooth, about five to ten minutes. Allow the dough to rise in a covered bowl for one to two hours. Divide the dough into three pieces, and roll into logs approximately 12 inches long. Braid the logs. Set the loaf on a baking sheet and allow to rise, covered, for about one to two hours. Brush with egg white and sprinkle with sesame seeds. Bake for 20 minutes in a 400 degree oven. Turn oven off, leave door open and allow to cool. Enjoy!