Sweet Semolina Batard
Simply put, a Batard is a small French baguette. Usually sweeter, this bread uses semolina, which is a coarse grind of high protein durum wheat, aka semolina. It contains several B-complex vitamins, which greatly aids in converting food into usable energy, thereby supporting your metabolism. And with your metabolism boosted, there is no reason NOT to take that walk after eating dinner.
For 1 Batch(es)
- 1 cup(s) warm milk
- 1/2 cup(s) brown sugar
- 1 (1/4-ounce)package dry yeast
- 1 3/4 cup(s) semolina flour
- 1 3/4 cup(s) all- purpose flour
- 2 eggs, beaten
- 1 teaspoon(s) salt
- Nonstick cooking spray
- 1 tablespoon(s) cornmeal
- 2 teaspoon(s) maple syrup
- 1 tablespoon(s) sesame seeds
Sweet Semolina Batard Directions
- In a large bowl, mix milk, brown sugar and yeast. Let sit for 10 minutes, or until it starts to foam. Stir in both flours, eggs and salt until it comes together and leaves the side of the bowl. This is best accomplished with a dough hook on a tabletop mixer but is easily accomplished with a sturdy, wooden spoon as well. Spray the top with nonstick cooking spray, loosely cover with a towel and set in a warm spot to rise until doubled in bulk.
- When dough has doubled, remove and place on a floured work surface. Knead for a mintue until it is elastic and smooth before forming into an oblong shape. Place the loaf on an ungreased baking sheet that has been sprinkled with corn meal. Brush maple syrup over the top, followed by sesame seeds. Cover with a light towel and let rise for about an hour, or almost doubled in size again.
- Preheat oven to 350-degrees F. Make a couple slashes on top with a sharp knife and bake until golden brown on top, about 25-30 minutes. Remove from oven to cool.