Herbed Bread: Fennel-Semolina Loaf

Italian Semolina Bread: Fennel VariationIngredients (Recipe and bread picture from Pat Taaffe)

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 2/2 tablespoons Kosher salt
3 cups durum flour
3 1/2 cups unbleached all-purpose flour
Sesame seeds for top crust, approximately 1 to 2 teaspoons
Cornmeal for the pizza peel
Cornstarch wash

Process:

1. Mixing and storing the dough: Mix the yeast and salt with the lukewarm water in a five quart bowl, or a lidded (not airtight) food container.

2. Mix in the flours without kneading, using a spoon , a 14 cup food processor(wirh dough attachment) , or a heavy duty stand mixer (with dough hook).If you'te not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises
and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is esier to handle when it is cold.Refrigerate in a lidded (not airtight) container and use within the next 14 days.


5. On baking day, dust the surface of the refrigerated dough with flour and cut off a one pound (grapefruit sized )piece.Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides to form an oval shaped free-form loaf.Allow to rest and rise on a cornmeal -covered pizza peel for 40 minutes.

6. Twenty minutes before baking time, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.

7. Just before baking, paint the surface with a cornstarch wash, sprinkle with fennel seeds (look at the bottonm of this post for other suggestions) and slash the surface diagonally, using a serrated bread knife.

8. Slice the loaf directly onto the hot stone. Pour one cup of hot tap water into the broiler tray, and quickly close the over door. Bake for 30-35 minutes, until deeply browned and firm. Smaller or larger loaves will need adjustments in baking times.


9. Allow to cool before eating.

Many ethnic specialties feature yeast breads quick breads using a variety of spices and herbs.Add the following ingredients per pound (3 to 4
cups flour) of yeast dough.1 tsp. sage, 2 tsp. caraway seed, and 1-1/2 tsp.
nutmeg;1 1/2 tbsp.sesame seeds 1-1/2 Tbsp. dill seed or 1-1/2 Tbsp. caraway seed and l/8-cup instant minced onion; orl/2-tsp. sage, l/2-tsp. thyme, and l/2-tsp.marjoram.
DISCLAIMER:

The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.