When I first started my breaducation a little over a year ago I had purchased a bread book off the bargain table at Borders. One of the recipes I have been meaning to make since then was a Sicilian Scroll that featured Semolina Flour. I finally got around to making this loaf today.

The semolina flour was of a very fine grit, not powdery. The recipe called for 80% Semolina and 20% bread flour. It was a very slow rise and didnt spring much in the oven but I was fairly happy with the results. As I expected, the crumb was fairly dense, like a chewy, moist, corn bread (recipe calls for 2T of olive oil). It has a slight nutty flavor and although a bit of a workout to chew on its own, I could see pairing this with a brothy soup, the bread being able to soak up a lot, or at least a very soft, buttery, cheese.

I'm thinking of trying it again with a 60/40 Semolina/Bread flour mix and making the semolina an overnight soaker to help soften up the grains.