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Home » Recipes » Bread Recipes

March 30, 2020 · 2 Comments

Rosemary Semolina Boule Bread

Bread Recipes

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This Rosemary Semolina Boule Bread made with bread flour, cornmeal and fresh rosemary makes the perfect bread bowl for your favorite soup.

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. 

 

This Rosemary Semolina Boule Bread makes the perfect bread bowl for your favorite soup.

Start by adding the flour, most of the cornmeal, yeast, salt and rosemary to a 14 cup food processor. Pulse until all ingredients have been blended; then gradually pour warm 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 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.

This Rosemary Semolina Boule Bread made with bread flour, cornmeal and fresh rosemary makes the perfect bread bowl for your favorite soup.

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When I originally made this recipe, we added NE Clam Chowder and Panera's Chicken Wild Rice Soup to them for dinner.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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This Rosemary Semolina Boule Bread makes the perfect bread bowl for your favorite soup.

Rosemary Semolina Boule Bread

Carrie's Experimental Kitchen
This Rosemary Semolina Boule Bread made with bread flour, cornmeal and fresh rosemary makes the perfect bread bowl for your favorite soup.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Bread
Cuisine American
Servings 2 loaves

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

*To make these into smaller rolls, divide the dough into 12. Cooking time may be reduced slightly due to the smaller size so check after 10 minutes for doneness. 
Keyword boule bread
Tried this recipe?Let us know how it was!

This Rosemary Semolina Boule Bread made with bread flour, cornmeal and fresh rosemary makes the perfect bread bowl for your favorite soup.

 

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*Originally shared September 2011/Updated March 2020

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Reader Interactions

Comments

  1. Carrie's Experimental Kitchen says

    September 25, 2011 at 10:53 pm

    Thanks Krista~Same to you 🙂

    Reply
  2. Krista says

    September 25, 2011 at 9:36 pm

    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

    Reply

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