Sicilian Semolina Bread

flavoursome, beautifully golden loaf

With a chewy crumb and crispy, sesame-topped crust, Sicilian Semolina Bread is made with the hard durum wheat commonly used for pasta, but once it’s double- or re-milled the flour (known as semola remacinata) is excellent for baking bread.

With my latest recipe you have a choice of methods for making this special bread with either one hundred per cent semolina flour or incorporating ordinary bread flour for a slightly different result.

Either way, you’ll have a fabulous, versatile loaf.

Get the recipe HERE (includes links to buying the semola) or tap on one of the images.