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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
- An hour before you start, chop the dried apricots and add 1/2 c lukewarm water to them. Set aside to reconstitute.
- Mix yeast, salt and 3 c lukewarm water in a large bowl.
- Mix in flour, sage and apricots. Cover loosely and let dough rise approx 2 hours. Refrigerate until cold.
- 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.
- Twenty minutes prior to baking, preheat oven to 450 degrees. Place baking stone on middle rack and broiler tray on another.
- 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.
- The dough will keep up to two weeks in the refrigerator in a covered container.
It's a little Spanish, a little Italian, and a lot wonderful
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