Bread of the day: Semolina variation. Greetings friends. Last week, I introduced Semolina bread. This weeks bread is a variation of Semolina where I add dried fruit which gives the loaf a sweeter flavor profile. Golden raisins and fennel seeds are a classic combination. Due to the holiday this week, I was able to spend more quality time with the dough. The results were outstanding. Ingredients 1. 3 cups golden raisins. 2. 1 1/2 tablespoons fennel seeds, toasted, and crushed. 3. 1 teaspoon coriander seeds, toasted, and crushed. 4. 1 recipe Semolina bread. See last weeks post for more details. 5. Grated zest of of 1 orange. Process 1. Put the raisins in a bowl and add warm water to cover. Soak the raisins for 30 minutes. Drain and return to the bowl. Add the fennel and coriander seeds as well as the orange zest. 2. After giving the dough a second turn during the bulk fermentation process, add the raisin mixture to the dough and moisten with a little water. Use your hands to cut and squeeze the mixture into the dough. 3. Complete the bulk fermentation process. 4. Set the oven to 450 degrees. Place the loaf in the Dutch Oven and bake for 20 minutes. Remove the cover and bake for 30 minutes more. Watch this very closely as you may need more time to ensure that the loaf is fully baked through. 5. Remove and cool. I enjoyed a piece toasted with butter and marmalade. Wow. It was delicious. I know youll enjoy this bread as well. Thank you for all your support and feedback. I value it tremendously. Cheers.
Posted on: Sun, 06 Jul 2014 10:15:12 +0000
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