Bread with Semolina and Three Types Of Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 320 g flour
- 190 g semolina, (soft wheat semolina)
- 21 g yeast, fresh
- 1 ¼ teaspoon salt
- 2 tablespoon olive oil
- 260 ml water, lukewarm
- 90 g cheese, rated parmesan
- 80 g cheese, rated provolone
- 100 g cheese, rated Asiao
Print Recipe
Pin Recipe Instructions
- Mix the flour and semolina in a bowl and make a well in the middle. Mix the yeast in a bowl with some of the water and pour it into the well. Stir a little into the flour with your finger. Add the salt, olive oil, remaining water, the three types of cheese and knead into a yeast dough. It should be a soft, non-sticky batter that will separate nicely from the edge of the bowl. It may be that you still need some water. Knead the dough briefly on a lightly floured work surface. Then put it back in the bowl, cover with a damp cloth and let rise in a warm place for about 1 hour. It should then have increased its volume significantly.
- In the meantime, line a baking sheet with parchment paper. Knead the dough again and shape it into an oval or round loaf. Place on the prepared baking sheet, cover with a damp cloth and let rise for another hour in a warm place. It should have increased in volume significantly.
- In the meantime, preheat the oven to 220 degrees. Cut the bread once in the middle with a sharp knife or make three cuts across. Then bake it for about 25-30 minutes, it should be golden brown in color. Remove and let cool down completely on a wire rack before cutting.
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