Bread from Sicily (Pane Siciliano) from The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen by Franco Galli

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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • kbrooks on January 26, 2025

    Absolutely delicious bread! It's basically the recipe for the pane altamura bread on pg. 46,with added sesame seeds and different shaping. I am not great at bread shapes other than the standard boules and loaves. But this dough was so easy to work with. I had no problem shaping the soft crescent and cutting the "toes. " My loaf came out of the oven looking exactly like the photo in the book.

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