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Semolina Sandwich Bread

A simple, soft loaf made with semolina flour that holds up well for sandwiches and toasts, offering a lighter and healthier option for meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 2 cups semolina flour Provides a nutty flavor and good crumb.
  • 1 cup all-purpose flour Used alongside semolina flour.
  • 1.5 teaspoons salt Enhances flavor.
  • 1 tablespoon sugar Acts as food for the yeast.
  • 2 teaspoons instant yeast Helps bread rise.
  • 1 cup warm water Activates the yeast.
  • 2 tablespoons olive oil Adds moisture and flavor.
  • to taste Sesame seeds For topping.

Method
 

Preparation
  1. In a large bowl, combine semolina flour, all-purpose flour, salt, sugar, and yeast.
  2. Gradually add warm water and olive oil, mixing until a soft dough forms.
  3. Knead the dough for about 10 minutes until smooth.
  4. Place the dough in a greased bowl, cover, and let it rise for 1 to 1.5 hours, or until doubled in size.
  5. Preheat the oven to 375°F (190°C).
  6. Punch down the dough and shape it into a loaf.
  7. Place the loaf in a greased pan, cover, and let it rise for another 30 minutes.
  8. Brush the top with water and sprinkle with sesame seeds.
  9. Bake for 40 minutes or until the loaf is golden brown and sounds hollow when tapped.
  10. Let cool before slicing.

Notes

Store cooled bread at room temperature for up to 3 days. For longer storage, slice and freeze. Toast frozen slices directly for quick breakfasts.