Semolina Bread

This week we bake from page 102

Semolina Bread

Semolina Bread

Hier geht’s zum Beitrag in deutscher Sprache (click)

This bread is nearly a straight through bread, just with a 2 hour sponge. The sponge had no effect to the taste, it was bland. I reduced the salt amount to 1.5 teaspoons, it was salty enough and the salt was still the dominant flavour. Not my favourite semolina recipe.

Baking with Julia For the recipe visit the sites of our hosts Renee of The Way to my Family’s Heart and Anna of Keep it Luce** or buy the bookBild.
For more Semolina Breads look here.

Pages: 1 Button English 2

** 25.05.2018 not available

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