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This week’s Tuesdays with Dorie is Semolina Bread, and is hosted by Renee and Anna.

I had a hard time trying to find semolina flour at the grocery store. You’d think it would be with, you know, the flour, but I realized when I was almost done with my trip that it was probably over in the fancy schmancy health food aisle, and I was right.

I had planned on starting the bread in the early evening on Sunday, but thankfully I read the tips section at the TWD site before I started, and several people pointed out that it’s got a six hour rise time. Yes, six hours. I started immediately and still didn’t get it into the oven until 9:00 PM, but it was worth it.

I’ve never used semolina flour before but it made a huge difference in the texture of the bread. It was light and chewy, and even after storing it overnight it was perfect this morning, instead of crumbly like homemade bread usually gets after a day or so.

It did flatten quite a bit after the second rise, and I could not understand how the slashing was supposed to be done, but overall the bread was delicious, and this recipe is another keeper!