The
original recipe required sesame seeds exclusively, much more
than I had on hand in fact. So I made my own adjustments in that department,
instead using a combo of semolina, bread flour, and unbleached all-purpose
flour. I wasn't altogether sure this would work well since semolina is very
high gluten flour and I didn't have a lot of it.
The
olive oil adds a subtle aroma that's uniquely appealing, and it also obviously
lends something special to the bread's beautifully textured crumb. As for the
sesame seeds, I made the decision to add them on my own, but as you can see
most or all of them fell off when I turned the loaves over to remove them from
the pans.
That
was entirely my own fault: I should have wet the tops of the unbaked loaves
with water, or brushed them with an egg wash, and then gently patted down the
seeds to help them adhere. The bread was just as good, though, despite those
wayward sesames.
look at those loaves absolutely delicious.......
just out of oven....
I had a slice it was delicious sis thank you for the bread sis and like the steps on the postđŸ˜†
ReplyDeleteThank you big sister, I'm glad that you like the semolina bread , so you can make it soon. ...
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