This is my 10th TWD recipe! (There were a couple I didn’t do. Eh, I get to them eventually!)
And, all together, I’m very pleased with the outcomes so far. The ones that stand out most in my mind are the White Loaves, Irish Soda Bread, and Rugelach. Oh that Rugelach! So yummy! The 2 breads I’ve made several times each and are delicious!
It’s safe to say that Semolina Bread will not be one I remember fondly. Although I love bread (clearly), this recipe just didn’t work out for me.
Everything started out fine. I doubled the ingredients because I told my mom I’d give her a loaf. Sorry, Mom!
After the first rise (which was really the second since the sponge also needed rise-time. Hope you didn’t have plans today!), the dough looked pretty good. Dividing it in two, and placing it on the tray is where things started to look less-than-perfect:
After the last rise, the dough looked mushy and flat and the loaves, small. I would have liked to let them rise further, but I was in a hurry at this point. The book’s description of how to slash the loaves was confusing. Perhaps I did it correctly, I have no idea!
After baking, I pulled these out of the oven:
The one of the left went to my mother, since it looked less embarrassingly flat.
Tasting it, I wasn’t sure how to describe the flavour, until I asked my parents’ their thoughts…
Conclusion? It’s very salty. It tastes like salty bread. Salty, flat, small bread that took over 6 hours to make.
I’m not sure what I did wrong, since it was a pretty straightforward recipe. At least it was small, so it was quick to eat up and be done with!