Sesame Semolina Lunettas
Created by Galley_Wench on April 2, 2013
- Servings: 8
- Prep Time: 20m
- Cook Time: 30m
- Recipe #8842
Ingredients
- DOUGH
- 2 1/2 cups semolina
- 1 cup unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/2 teaspoon diastatic malt powder, optional (for high rise)
- 1 1/3 cups lukewarm water
- 2 tablespoons olive oil
- TOPPING
- 5 teaspoons sesame seeds
- 1 egg white (whisked with 1 tablespoon cold water)
How to Make
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Step 1: Combine all the ingredients and mix until a dough forms.
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Step 2: Knead with the dough hook until a smooth, stiff dough forms.
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Step 3: Form into a ball and place in an oiled bowl, cover and allow to rise until almost doubled in size (approximately 90 minutes).
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Step 4: Gently deflate and divide the dough in half.
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Step 5: To make the traditional lunetta, shape each piece of dough into a 18 inch rope, marking the center.
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Step 6: From one end coil to the center; coiling from the other end to make an S shaped loaf.
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Step 7: Place the loaves on a parchment lined baking sheet, cover with oiled plastic wrap and allow to rise until puffy, about one hour.
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Step 8: Preheat oven to 350 degrees F.
How to Make
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Step 9: Brush tops of loaves with egg white wash and sprinkle with sesame seeds.
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Step 10: Bake until golden brown, approximately 25 minutes.
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Step 11: Cool on wire rack.