Sesame Semolina Lunettas

by Megan on July 20, 2010

Sesame seeds are just the bread sprinkles.
Semolina is the flour power.
Lunetta is the swirly “S” shape.

This dough was the prettiest bread dough I’ve ever met! Chances are, if you saw this dough on the street, you would roll down the window and be all daaaaaang gurl at it. I totally would.

Oh, and the end result is tasty, just like my friend Alex promised! You see, when I wasn’t sure what kind of bread to make, he told me “Sesame Semolina!” And so I made it. And it’s a dream. So, let’s toast to toast!

Sesame Semolina Lunettas
Recipe adapted from King Arthur Flour

Ingredients:

bread –

  • 2 1/2 cups semolina flour
  • 1 cup all-purpose flour
  • 1 1/2 t salt
  • 2 T olive oil
  • 1 packet of rapid rise yeast ( 1/4 oz)
  • 1 1/3 cup lukewarm water
  • pinch of sugar

topping –

  • egg wash (1 egg white + 1 T cold water whisked together)
  • 5 t sesame seeds

Directions:

  1. Combine the semolina, flour, salt and olive oil in the bowl of a stand mixer or in a large bowl. In a small bowl or measuring cup whisk together the yeast, water and sugar. Set aside for a few minutes or until foamy. Pour over the flour mixture. Beat together using the paddle attachment until a loose dough forms. Switch to the dough hook and knead for about 6 minutes or until the dough is stiff and not sticking to the sides of the bowl. (If you don’t have a stand mixer, stir this stuff together with a wooden spoon and pour onto a clean surface and knead until pliable.)
  2. Shape the dough into a ball and place in a greased bowl turning to coat to rise for about 90 minutes, or until double in size.
  3. Gently deflate the dough and divide it in half. Shape each half into an 18 inch long rope. Working with one piece of dough at a time, mark the center of the rope and coil the end to the center. Coil the other end to make an “S” shape. Repeat with other half of dough. Like below:
  4. Place the loaves on a parchment-lined or lightly greased baking sheet, and cover lightly with greased plastic wrap and set aside to rise for an hour, or until they are nice and puffy. Toward the end of the rise time preheat the oven to 350ºF.
  5. Brush the loaves with the egg wash and sprinkle with sesame seeds. Bake for about 25 minutes or until golden brown. Remove from the oven and cool on a rack.

Just put a sandwich on this “S”.

{ 4 comments… read them below or add one }

Jennifer @ maple n cornbread July 20, 2010 at 12:14 pm

Wow you did a great job, perfect S shape!

Reply

Megan (megabite) July 20, 2010 at 12:30 pm

Thanks Jennifer! This bread was super fun to make. And a fun introduction to semolina. I’d never met it before.

Reply

Dana July 23, 2010 at 8:05 pm

I love the lunetta shape! How gorgeous would one of those be, sitting on my counter? Hmm… 🙂

Reply

Megan (megabite) July 24, 2010 at 11:49 am

It really is the perfect countertop accessory. 🙂

Reply

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