I can’t really remember why I pinned this recipe in particular but today I was looking for something to accompany the Ossobuco we were making and a light, simple white bread sounded just right. The only substitution I made is that I used semolina instead of cornmeal simply because I didn’t have any cornmeal and I did have semolina. I thought that this suited the budget theme as I got the recipe from this website I really like: Budget Bytes. It’s a great resource for recipes that are admittedly usually very simple but also delicious and, bonus, cheap.

Here are the ingredients:

• all purpose flour
• sugar
• salt
• semolina
• warm water

I sifted part of the flour (125g) in a large mixing bowl…

…and also a tablespoon of sugar and half a teaspoon of salt…

…added a 7 g packet of yeast…

…and about a cup of warm water.

I used a hand mixer and mixed for three minutes.

Then, added the rest of the flour (220 g) in parts…

…and mixed again…

…when the dough started to ‘climb’ up the beaters…

…I switched to a wooden spoon…

…and worked the dough until all the flour was mixed in.

Greased the cake tin…

…added two tablespoons of semolina…

…and moved the cake tin around tapping it, trying to cover the whole inside the semolina.

I dusted the work surface and my hands with flour and worked the dough lightly.

The recipe says you can skip this step and make it a true no-knead bread, but I don’t mind kneading and it gives the bread a neater finish. I slightly flattened the ball of dough and rolled it up on itself. With the seam down I smoothed it and tucked down the sides.

I placed the dough in the tin…

…and covered it with a wet tea towel.

I left the dough to rise for an hour and a half. By then the dough had risen higher than the top of the tin.

I had preheated the oven to 200 degrees Celsius and put the loaf in for 40 minutes. After 25 minutes it had started to brown quite a bit already so I covered the top with tin foil. After 40 minutes it looked done and I took it out. When I tapped the bottom of the bread it sounded hollow so I was sure it was done.

Tadaa!

It was really good: nice soft crumb and not too fine in texture. I liked it with the ossobuco but I think this is better suited as a bread to have with butter and jam. Luckily, we have some left over so I’m going to have a really nice breakfast tomorrow!

The ossobuco was so good it was all gone before I could take a picture…