I have been on the lookout for a recipe like this for some time. This dough was not easy to work with at all because it was so sticky, and these rolls wont win any beauty contests, but hopefully it was worth the mess. While handling it try to have some olive oil or flour on your hands and work surface to make things a little less sticky. This dough did come together quickly and the rise time wasn’t too long either, so from start to finish it should take less than three hours, and most of that is just your rise and bake time.
Verdict: These came out light colored, but they did bake through all the way. It’s hard for me to resist leaving loaves in longer than the recommended amount of time when this happens. There is hardly any fat in this recipe – only 2 teaspoons of olive oil, so they probably aren’t meant to be any darker than this. The interior was nice and light with big bubbles and a thin, crisp crust and they held up well to our sandwich filling. Overall, I’m happy with how these turned out but I’m sure I’ll find an excuse to try a new recipe soon. Thanks for reading, enjoy!
Long Loaves – adapted from Cookistry
- 2 cups lukewarm water
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1/2 cup semolina flour
- 4 cups (18 ounces) bread flour
- 2 teaspoons salt
- 2 tablespoons olive oil