TWD: Semolina Bread

I mentioned in an earlier post that we moved right before TWD: Rugelach.  One of the reasons we are so happy in our new home is that we have central air conditioning. It was very hot in Broad Brook, CT already when we began preparing the yeast, but so comfortable inside. Thanks to AC it was a great baking day.




I love the smell of yeast. It's also pretty fun to watch. In about 5 minutes the yeast was blooming.





The dough was soft and sticky.  Nathan enjoyed stretching it after the first rise.




We went blueberry picking early the same morning.  Combine that with zucchini my brother shared from his garden and behold - blueberry zucchini bread.   We froze over 10 lbs of blueberries for future baking.  Blueberries are so easy to freeze.  We just placed the cookie sheet with them (see above) right in the freezer.  Wait for the blueberries to be fully frozen which takes about 1 hour and then pop them in a freezer bag.




This bread was incredible.  We should have doubled the recipe.  My KitchenAid could have easily handled it and one loaf was not enough.  The semolina adds a wonderful nutty flavor and texture. We ate it right out of the oven with grilled chicken seasoned simply with herbs and lemon and local corn on the cob.  It was a wonderful summertime meal.  We had a little bit of the load left over and so we each had a slice the next day out of the toaster.  I'm not sure which was better!