ISO: ISO: Shaun, I wanted to make the Multilayered Anchovy Bread today

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dawn_mo

dawn_mo

Well-known member
and have a couple questions regarding it. Have you made this before? It calls for semolina and oo flour. I don't have either and was wondering if I could sub bread flour and a little bit of cornmeal for the other two flours or even just use all bread flour? I read the reviews and one person said she did and that it came out good. I was just wondering what you did.

Also in the directions it says to roll it out into an 18-inch round spread the seasoned oil on it, then roll it up jelly roll-style and form into a coil and flatten slightly. I am picturing a giant cinnamon roll shaped bread, is that correct? Thanks!

http://www.epicurious.com/recipes/food/views/Multilayered-Anchovy-Bread-234245

 
I used both flours the recipe called for. Semolina is fairly easy to find here, but 00 flour can be

a challenge outside Italian neighbourhoods.

If you do find semolina (also look for "durum semolina" on the package), make sure you buy the finely ground version, sometimes labelled "rimacinata," meaning reground. It has the consistency of flour. You don't want the coarser ("semolina di grano duro") kind here -- it's the cornmeal-like one you make pasta with. I guess you could use it if it's all you can find, but the bread would have a grittier, more rustic texture.

You can use equal parts all-purpose instead of 00. This is a tender bread, so I'd stay away from bread flour, which is higher protein. Use the lowest-protein flour you can find (00 is about 9%).

If you're not in a rush, King Arthur sells 00 flour.

http://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb

 
Thanks Shaun,

I am glad I wasn't the only one who had trouble understanding the directions. I think I will give it a try with all-purpose flour this time. I really have my heart set on making this today. Thanks!

 
I am going to try and make it today but it will probably be tomorrow.

I was unexpectedly the recipient of a ton of cukes, tomatoes and apricots which I have been cooking, freezing and canning the last few days. I want to make the cucumber dill jelly recipe that I have been wanting to try.

I have been thinking about adding some chopped green olives to the seasoned oil mixture. I love those anchovy-stuffed olives and thought it might be a nice addition to this bread. I will let you know how it turns out. Thanks!

 
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