This Rosemary Semolina Boule Bread made with bread flour, cornmeal and fresh rosemary makes the perfect bread bowl for your favorite soup.
Making bread like this Rosemary Semolina Boule Bread is quite easy; however, it does take some time due to rising. I assure you, it's totally worth the wait.
How do you make Rosemary Semolina Boule Bread?
For this recipe you'll need bread flour, stone ground yellow cornmeal, active dry yeast, sea salt, and fresh rosemary. Bread flour is better for baking bread because it has more gluten in it.
You can substitute all purpose flour; however, you may want to add a 1 tablespoon per cup to allow for it to be more chewy.
When the dough starts to attach itself to the blade in a sticky, smooth ball, let it go for another minute then stop the machine. Carefully remove the dough and place into a lightly floured bowl.
Coat all sides of the ball with the flour, cover with a clean dishcloth and let it sit for 2 hours; allowing the dough to rise. Cut the dough into four equal pieces and shape them into smaller balls; try not to handle the dough too much you want to keep some air in the bread.
Allow the dough to rest 15 minutes and preheat your oven to 450°F. Sprinkle a baking sheet with the remaining cornmeal and add another baking sheet under the top pan; this will prevent the bread from burning on the bottom before it is fully cooked.
Place your loaves on the pan and make 2 cuts into the top of each loaf. Bake for 25 minutes until the top of the bread is golden brown; spraying the tops of the bread with water twice during cooking time; which will help make for a crunchy crust.
When I originally made this recipe, we added NE Clam Chowder and Panera's Chicken Wild Rice Soup to them for dinner. You can also make this recipe into dinner rolls by separating the dough into twelve pieces.
Cooking time will need to be adjusted so I'd start checking them after 10 minutes to make sure they're done and cooked through. ~ Enjoy!
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Rosemary Semolina Boule Bread
Ingredients
- 5 c. Bread Flour
- 2 ¼ c. Stone Ground Yellow Cornmeal, divided
- 1 package Active Dry Yeast
- 1 tbsp. Sea Salt
- 1 tbsp. Fresh Rosemary
- 2 ½ c. Warm Water
Instructions
- Add flour, 2 c. cornmeal, yeast, salt and rosemary to a 14 cup food processor.
- Pulse until all ingredients have been blended then gradually pour the water in from the top of the machine, with the machine still running.
- When the dough starts to attach itself to the blade in a sticky, smooth ball, let it go for another minute then stop the machine.
- Carefully remove the dough and place into a floured bowl.
- Coat all sides of the ball with the flour, cover with a clean dishcloth and let it sit for 2 hours; allowing the dough to rise.
- Cut the dough into four equal pieces and shape them into smaller balls; try not to handle the dough too much you want to keep some air in the bread.
- Let rest 15 minutes and preheat your oven to 450°F.
- Sprinkle a baking sheet with the remaining ¼ c. cornmeal and add another baking sheet under the top pan (this will prevent the bread from burning on the bottom before it is fully cooked).
- Place your loaves on the pan and make 2 cuts into the top of each loaf.
- Bake for 25 minutes until the top of the bread is golden brown; spraying the tops of the bread with water twice during cooking time (this will help make for a crunchy crust).
Notes
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Krista says
Oh I want this so bad right now! Thanks for sharing at Church Supper! Have a blessed week and see you again next week.
Everyday Mom's Meals
Carrie's Experimental Kitchen says
Thanks Krista~Same to you 🙂