1 cup+ 1 tablespoon water (lukewarm 105F/40C temperature) (divided)(250 grams)
½teaspoonhoney
1¼teaspoonactive dry yeast
2cupssemolina flour(320 grams)
¾tablespoonolive oil
¾teaspoon salt
Instructions
In a small bowl add 1/4 cup (58 grams) water and honey, mix then sprinkle the yeast on top, let sit 5-10 minutes, stir to combine.
In the stand up mixer add the flour, yeast mixture, remaining water and oil, start to knead then add the salt, knead on speed 2 for 6-7 minutes. Move the dough to a lightly floured flat surface and stretch and fold a few times then place the dough in a lightly greased bowl, turn the dough then cover with plastic wrap and let rise in a warm draft free area for 2 hours or until doubled in bulk.
Move the dough to a flat surface and again stretch and fold a few times, form into desired shape then place either on a parchment paper lined cookie sheet or lightly greased loaf pan (9 inch/23cm), cover and let rise in a warm draft free area for 1 hour.
Pre-heat oven to 400F (200C), place an empty pan in the bottom of the oven while the oven is pre-heating.
Score the loaf then brush with a little water, and sprinkle with seeds (poppy, sesame or your choice). Pour 1-2 cups of boiling water to the pan in the oven, then place the bread in the oven on the middle rack. Bake for 30-35 minutes. Once the bread is baked move it immediately to a wire rack to cool completely before cutting and serving. Enjoy!