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Thursday, September 22, 2011

Rosemary Semolina Boule Bread

Rosemary Semolina Boule Bread
  • 5 c. Bread Flour
  • 2 c. Stone Ground Yellow Cornmeal
  • 1 Package Active Dry Yeast
  • 1 tbsp. Sea Salt
  • 1 tbsp. Fresh Rosemary
  • 2 1/2 c. Warm Water
  • 1/4 c. Cornmeal
  1. Add flour, cornmeal, yeast, salt and rosemary to a 14 cup food processor. 
  2. Pulse until all ingredients have been blended then gradually pour the water in from the top of the machine, with the machine still running. 
  3. When the dough starts to attach itself to the blade in a sticky, smooth ball, let it go for another minute then stop the machine. 
  4. Carefully remove the dough and place into a floured bowl. 
  5. Coat all sides of the ball with the flour, cover with a clean dishcloth and let it sit for 2 hours; allowing the dough to rise. 
  6. Cut the dough into four equal pieces and shape them into smaller balls; try not to handle the dough too much you want to keep some air in the bread. 
  7. Let rest 15 minutes and preheat your oven to 450°F. 
  8. Sprinkle a baking sheet with the cornmeal and add another baking sheet under the top pan (this will prevent the bread from burning on the bottom before it is fully cooked). 
  9. Place your loaves on the pan and make 2 cuts into the top of each loaf. 
  10. Bake for 25 minutes until the top of the bread is golden brown; spraying the tops of the bread with water twice during cooking time (this will help make for a crunchy crust). 


  1. Oh I want this so bad right now! Thanks for sharing at Church Supper! Have a blessed week and see you again next week.

    Everyday Mom's Meals


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