I have been experimenting with our new semolina flour. I have never tried baking bread with semolina before but decided to give it a try. It has a flavour reminiscent of  cornbread, sweeter than an ordinary wheat loaf, but unlike corn it has a smooth, light texture. A tasty alternative to regular wheat bread.

Ingredients

• 2 tsp dried yeast
• 1  3/4 (give or take) hand hot water.
• 1 Tbsp sugar
• 4 cups semolina flour
• 2 Tbsp olive oil
• 1 1/2 tsp salt

Mix the flour, salt, yeast and sugar in a large bowl. Stir in the oil, then slowly add the water until a dough forms. This bread takes a little more kneading than wheat flour to form a dough so be careful not to add too much water. Knead for 5 – 10 minutes, then leave somewhere warm covered with a damp cloth or cling film. Once the bread has doubled in bulk, knock it back, shape and place in a loaf tin. Leave somewhere warm to rise for another hour or so until it is above the edge of the tin. Bake at 220 degrees for 40 minutes. Enjoy!