Semolina Bread

October 5, 2009

Fall has arrived in Wisconsin and I’ve decided that I need to venture into the world of bread baking. Making bread can try my patience, but this weekend I was reminded of how exciting it is when the finished product comes out of the oven. This lovely loaf is Semolina Bread; the recipe is from the book CookWise by Shirley Corriher. Corriher digs into the science behind ingredients and cooking methods so you understand the “why” behind the recipes and how to troubleshoot when things don’t go the way you’d like them to.


The finished loaf

Here is the sponge, made with yeast, sugar, and water. The recipe says to leave the sponge for at least 30 minutes and up to 2.5 hours for full flavor development. I let it do its thing for the full 2.5 hours.


Bubbling sponge

After the sponge was ready, the rest of the ingredients went in: bread flour, semolina flour, salt, olive oil, and part of a vitamin C tablet (sounds strange, but she says that this helps gluten development and produces lighter bread).

Although it didn’t require a lot of hands-on time, the bread took most of the day to make, including the sponge-sitting time, the first rise, the second rise, and baking time. Along the way, I followed Corriher’s tips for punching down the dough, shaping, slashing the loaf, and for baking.

By dinner time, we had delicious fresh bread to enjoy. This is a very soft bread with a fine crumb and a yellow color from the semolina flour. It was a perfect accompaniment to a hot bowl of soup.


A nice slice

Corriher has a newer book, BakeWise, which also has a chapter on bread. I’ll be trying some of those recipes as I continue my bread baking journey. I didn’t include the recipe here because it’s more than I care to type, but if anyone would like it, please email me and I’ll be happy to scan it for you.


  1. Oh, wow, Jill…that bread looks SO perfect. What a great time to return to bread baking.:) I’d love to have the recipe, could you email it to me?

    • Hi Jennifer! I’ll email it in the next couple of days.

  2. Artisan Bread in 5 has a terrific recipe for Semolina Bread. It’s actually quite a heavy, substantial loaf – but I like it!

    Truthfully, I like bread just about any way, and this looks really good.

  3. Looks delicious Jill! I have never baked with semolina – I have only eaten it as breakfast cereal.

  4. What a gorgeous loaf of bread. The crust and crumb look just perfect. And it just so happens that Semolina is my fav bread…LOVE IT!

  5. Great looking bread!

  6. The bread looks fantastic! Thanks for sharing the sponge picture; I’m new to bread baking too (it’s so satisfying), so visuals are appreciated.

  7. Wow! Your bread looks just perfect. Great job!

  8. Yay!!! Congrats on that gorgeous loaf! Perfect warmed up with a bit of butter and some tea or coffee to eat while looking out the window to enjoy the fall!

  9. nothing better than homemade bread! Looks like it came out perfect

  10. Love semolina bread. Your loaf looks wonderful.

  11. Your bread looks wonderful. I love making homemade bread. It always makes the house smell so nice.

  12. The texture of your bread is so even and consistent. Whoa! I think I need some now.

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