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
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Ingredients
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6 ounces
dried apricots
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1/2 cup
lukewarm water
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3 cups
lukewarm water
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1 1/2 tablespoons
granulated yeast
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1 1/2 tablespoons
kosher salt
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3 cups
durum flour
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2 cups
bread flour
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1 1/2 cups
unbleached all purpose flour
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3 tablespoons
dried sage
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cornmeal
Directions
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An hour before you start, chop the dried apricots and add 1/2 c lukewarm water to them. Set aside to reconstitute.
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Mix yeast, salt and 3 c lukewarm water in a large bowl.
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Mix in flour, sage and apricots. Cover loosely and let dough rise approx 2 hours. Refrigerate until cold.
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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.
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Twenty minutes prior to baking, preheat oven to 450 degrees. Place baking stone on middle rack and broiler tray on another.
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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.
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The dough will keep up to two weeks in the refrigerator in a covered container.
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