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
- Add flour, cornmeal, yeast, salt and rosemary to a 14 cup food processor.
- Pulse until all ingredients have been blended then gradually pour the water in from the top of the machine, with the machine still running.
- 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.
- Carefully remove the dough and place into a floured bowl.
- 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.
- 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.
- Let rest 15 minutes and preheat your oven to 450°F.
- 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).
- Place your loaves on the pan and make 2 cuts into the top of each loaf.
- 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).