Over the last year or so I have more less stopped buying shop bought bread and made my own. I now have a few different standard bread recipes I use (the fig and walnut one here appears out of the kitchen quite often) but when I have the time I like to try something different.
The recipe included here is an adaptation of a Sicilian Bread scroll from a ‘Making Bread at Home‘ book my mum had bought for me some time ago. It’s an adaptation because I ran out of fine semolina and so ended up improvising with the ingredients and amount. I had actually intended to follow the recipe. Anyway because I made a few changes the ingredients list ended up as follows:
- 300g fine semolina
- 130g fine polenta
- 150g strong white bread flour
- 2 tsp salt
- 7g sachet of yeast
- 360ml of lukewarm water
- 2 tbsp olive oil
- sesame seeds
- Mix semolina, polenta, flour, and salt in a large bowl and make a well in the centre.
- In a separate bowl mix the yeast with the water and leave aside for a couple of minutes.
- Pour the yeast mixture into the centre of the flour mixture with the olive oil and mix to form a firm dough.
knead for 8-10 minutes, and then place in a lightly oiled bowl, cover with cling film and leave to rise for 1-1&1/2 hours (until the dough has doubled in size).
- Tip the dough on to a lightly floured surface and knock back, knead gently, and then shape it into a roll about 50cm long. Form the dough into an S-shape and transfer to a prepared baking sheet.
- Cover with a tea towel or cloth and leave it to rise for 30-45
minutes. Pre-heat the oven to 220°C.
- Once the dough has risen again, brush the top of the scroll with water and sprinkle with sesame seeds.
- Bake for 10 minutes and then reduce the temperature to 200°C
for a further 25-30 minutes, until golden.
- Transfer to a wire rack to cool.
Despite the improvisation it turned out fine, probably a bit dry compared to what the original recipe would have intended, and the polenta will have affected the taste, but it’s nice – a bit different, and made the kitchen smell great. So not an authentic Sicilian recipe but worth remembering if you semolina (or polenta) that need using up.