September 19, 2010

Pain Tunisien (Tunisian Semolina & Olive Oil Bread)

This looked like a fairly easy bread that did not require me to grind wheat flour. (I know that's not a time-consuming nor difficult task. However, it's something I don't quite have the ambition to do today after running a half marathon.) Hopefully this bread will get my husband through the week at work.

P.S. My husband loved it! Said it was spectacular!

Pain Tunisien (Tunisian Semolina & Olive Oil Bread)

2 tsp. dry yeast
3/4 cup water, divided
1 1/2 cups semolina flour
1 3/4 cups flour
1 1/2 tsp. salt
1/2 cup olive oil
Egg wash made with 1 egg yolk & 1 Tbsp. water
4 Tbsp. sesame seeds

Sprinkle yeast into water in a bowl. Let set 5 minutes, stirring to dissolve. Meanwhile, mix flours and salt in a large bowl. Make a well in the flour, and add the olive oil and yeast water. Either use electric mixer or wooden spoon until stiff dough forms. Knead until dough is smooth and elastic.

Cover dough, and let rise until doubled, about 1 1/2 hours. Punch down the dough, and let it rest 10 minutes. Divide dough into two equal pieces. Working on a lightly floured surface, shape each piece into a flattened round about 7 inches in diameter and 1-inch thick.

Place dough rounds on oiled baking sheets, and cover with a dish towel. Let rise until doubled in size, approximately 30-45 minutes. Meanwhile, preheat oven to 400ºF. Brush loaves with glaze, and sprinkle with sesame seeds. Prick loaves all over with toothpick to prevent air bubbles. Bake bread 30 minutes until golden brown and hollow sounding when tapped underneath. Turn onto wire rack to cool.

1 comment:

yameena said...

Very good bread made it today but used black seeds instead of sesame seeds. Hubby is from Tunisia and said it was really good.