Italian Salmonina bread... a traditional Italian bread, distinguished by its crispy golden crust covered with sesame seeds, and its soft interior thanks to semolina flour, which gives it a rich color and distinctive flavor. It is served with cheese, cold cuts, or alongside soups and main dishes.
Cooking Time
120 minutes
Serves
6
Ingredients for Italian Salmonina Bread
- Instant yeast: 2 1/4 teaspoons (dry)
- Lukewarm water: 1 1/4 cups
- Honey: 2 teaspoons
- Olive oil: 1 tablespoon
- Semolina flour: 2 1/2 cups (fine)
- All-purpose flour: 1 cup
- Salt: 2 teaspoons
- Sesame seeds: 2 tablespoons
Instructions for Italian Salmonina Bread
Mix the yeast with the honey and 1/4 cup of lukewarm water in the bowl of an electric mixer. Let the mixture sit for 5 minutes until it becomes frothy.
Attach the dough hook to the mixer, then add the olive oil, the remaining lukewarm water, the semolina flour, the bread flour, and the salt.
Knead the ingredients on low speed until combined, then increase the speed to medium and knead for 4-5 minutes until you have a smooth, elastic dough that comes together in a soft ball.
If the dough is too sticky due to moisture, add a little bread flour. If the environment is dry, add a small amount of lukewarm water.
Transfer the dough to a flourless surface and knead it by hand for a few minutes until it becomes smooth and elastic. Then, shape it into a ball.
Grease a bowl with a little olive oil, place the dough in it, cover it, and leave it in a warm place for an hour and a half, or until it has doubled in size.
After rising, transfer the dough to a lightly oiled surface and divide it into two equal portions.
Roll out each portion into a long rectangle, then roll it tightly to form a thick cylinder.
Roll each cylinder until it is about 60 cm long.
Twist the ends of the dough in opposite directions to form an S shape, continuing to roll until the ends meet near the center.
Repeat the steps with the second portion of dough, then carefully transfer the two rolls to a baking sheet lined with parchment paper.
Brush the surface of the dough with water, then sprinkle generously with sesame seeds and press them in gently so they adhere well.
Lightly cover the dough and let it rise again for 30 minutes, or until it has doubled in size.
Preheat the oven to 200°C (400°F). Place a deep baking tray on the lower rack of the oven while it preheats.
Place the bread in the oven, then carefully pour a cup of water into the hot tray below the bread to create steam.
Bake the bread for 15 minutes, then remove the tray of water and continue baking in a dry oven.
Return the bread to the oven for a further 15 minutes, or until it is golden brown and has a crispy crust.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
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