A perfect accompaniment to a meal, semolina bread also makes excellent toast. Or slice the bread very thinly (this is easier if the bread is a day or so old) and paint the slices with melted butter or good olive oil. Bake them on a jelly-roll pan at 300°F (150°C) until they are crisp and golden—this goes well with cheeses, pâtés, or soups.
Loosely cover with plastic wrap the day it is made, or wrap tightly and freeze for longer storage. Defrost the bread and reheat it at 350°F (180°C) for about 10 minutes, and cool it before serving.
Shape the bread as a bâtard or 2 small boules instead of braiding it. Add 2 teaspoons of crushed fennel seeds (see Fennel Fig & Almond Bread) and
© 2008 Nick Malgieri. All rights reserved.