I first encountered sesame semolina bread in a
Italian bakery in SoHo in New York
district. The friendly man behind the
the meter assured me that it could be fully appreciated
with jam, but that’s the main reason for existence
was to sip the last incredibly hot and
delicious dregs of pasta sauce on a plate.
Since then I am in love and when I
concocted this quick recipe (for homemade bread)
Make a small fold on both sides and pinch it
seams to be sealed.
Grease a baking sheet with olive oil. Place the
shaped dough on the prepared platter.
Brush the top with water. Sprinkle the
sesame seeds on top.
Using a sharp knife, make about 4-5 diagonals
Cover the bread with a damp cloth and leave
baking dough for 45 minutes or until almost
double the size.
Place a water pan on the lower part of the
Preheat the oven to 180 ° C.
Put the fermented dough in the oven and bake
for 30 to 45 minutes or until top is golden brown.
Remove the bread from the oven, press the bottom of
the bread. If it looks hollow, the bread is
Place the bread on a wire rack and let it cool
completely before slicing.
Use it to make sandwiches or serve grilled or
toasted with jam and butter.
Shape the bread as you wish, round,
like a baguette or place it in a loaf pan.
When you add water to the flour and mix it,
will be a shaggy paste. Let the dough rest
the semolina will soak in the water. Then it will be
easier to knead.
For a softer crust, do not place the water tray
bottom of the oven.
Can add other seeds of your choice as a garnish.