This summer is one of the hottest summers on record. The temperature in “my neck of the
woods” today is a whopping ninety-five degrees.
If you add in the heat index, according to my local meteorologist, the
temperature feels like it is in the one hundred degree range, and to prove his
point, with the cameras still rolling, he fried an egg on the sidewalk. The
blistering heat, however, did not deter the Tuesdays With Dorie/Baking With
Julia bakers from firing up their ovens to make this week’s recipe, Semolina Bread. So in the spirit of camaraderie, I
lined up my ingredients on the counter, pulled out the food processor, set the thermostat to
“meat locker” mode and soldiered on.
The recipe is pretty straightforward. It calls for three risings,
which take roughly six hours.
Given the scorching heat, I welcomed six hours in an air-conditioned house.
Several of the bakers in the group found the bread rather
salty. Since I had a heads up on
the salt, I cut it by ½ teaspoon. The bread is tasty, a perfect foil to sop up
a yummy dressing or a savory sauce.
Go to Tuesdays with Dorie for the recipe or better yet buy the book, Baking
With Julia by Dorie Greenspan.
