Apricot Sage Semolina Bread

By • August 22, 2010 6 Comments

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Author Notes: This recipe was inspired by my local food coop, which makes fantastic breads which are often not in my budget. I decided to play around at home until I could make something similar. Several searches online turned up nothing, so I used the Italian Semolina recipe from Artisan Bread in Five Minutes a Day and put my own spin on it. This bread has a crispy crust and a chewy, earthy middle and I think the apricot and sage flavors go very well together. CRussell

Serves 4 1-lb loaves

  • 6 ounces dried apricots
  • 1/2 cup lukewarm water
  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons kosher salt
  • 3 cups durum flour
  • 2 cups bread flour
  • 1 1/2 cups unbleached all purpose flour
  • 3 tablespoons dried sage
  • cornmeal
  1. An hour before you start, chop the dried apricots and add 1/2 c lukewarm water to them. Set aside to reconstitute.
  2. Mix yeast, salt and 3 c lukewarm water in a large bowl.
  3. Mix in flour, sage and apricots. Cover loosely and let dough rise approx 2 hours. Refrigerate until cold.
  4. When ready to bake, dust surface of dough with flour and cut off desired amount. Dust dough again with flour and shape into a ball or oval. Let rest 40 minutes on a cornmeal-coated baking sheet.
  5. Twenty minutes prior to baking, preheat oven to 450 degrees. Place baking stone on middle rack and broiler tray on another.
  6. Slide loaf onto hot stone. Pour hot water into broiler tray. Bake 30-35 minutes (adjust if your loaf size varies from 1 pound by much either way) or until dark brown and firm.
  7. The dough will keep up to two weeks in the refrigerator in a covered container.

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