This week's Tuesdays with Dorie featured a delightful Semolina Bread recipe from master baker Nick Malgieri. The bread was another easy recipe to throw together. No heavy duty equipment was required and with three generous rise times, I could quickly perform the next step in the recipe and then run some errands, do some housework, etc. before having to proceed. I especially loved that the bread went into the oven immediately after I put my son down for a nap. He usually goes nuts for hot bread fresh out of the oven and I wanted this loaf to cool completely before cutting it so as to avoid a gummy texture. Had Matthew been awake, he may have cajoled me into cutting into it a little too early...
Overall, the flavor of the bread was delicious - the semolina almost imparted a nutty, buttery taste to the crumb. I know some people had been complaining about the salt level, but I personally thought it was just perfect. We served this alongside the shrimp bisque I made for dinner and it was divine. I am already planning to make another loaf to serve with a vegetable gratin we will be enjoying for dinner later in the week. Gotta use up the rest of the semolina flour because I refuse to make fresh pasta until it is a little colder outside!
Again, I have really been enjoying all the recipes from Baking with Julia for their clear, concise directions. So far, every single recipe has been delicious and fun to make! I highly recommend that you add this book to your cookbook collection if you have not done so already!
Thanks to Anna and Renee for hosting the recipe this week! Head over to their respective blogs for a copy of this delicious bread recipe.