Semolina Bread Unknown Yield: 1 loaf 3¼ cups semolina flour (fine) 1½ cups tepid water 1 tsp. instant yeast 1 Tbsp. granulated sugar 1½ tsp. salt ¼ cup olive oil Combine the tepid water, yeast, sugar, flour, olive oil and salt in the bowl of a stand mixer. Using a spatula mix everything until it comes togeher. The mixture will be very moist. Knead the dough with the dough hook until it is very shiny and smooth (about 8 - 9 minutes). If kneading by hand, knead for about 10 - 12 minutes. Transfer the kneaded dough to an oiled bowl and cover with a plastic wrap. Let it rise at room temperature until double the volume, plus or minus one and a half hours. Grease a standard loaf pan with oil spray. Transfer the dough to a lightly dusted work surface. Spread the dough to form a rectangle keeping the width close to the loaf pan size. Beginning from the far end roll the dough into a tight roll. Pinch the seams well and place the loaf seam side down into the prepared loaf pan. Cover the plastic wrap and the dough rise again until it is just above the rim of the pan. Preheat the oven to 375o. Once the dough has had its second rise, place it in the middle rack of the oven and bake for 35-45 minutes until the loaf is golden brown. Remove the bread from the pan and cool it entirely on a rack before slicing. If you want softer crust cover the loaf loosely with foil when cooling. The bread will stay fresh for about 3 days.

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