The best bread in the world

My love for bread doesn’t come from strangers… My mum is really good at baking, and this is one of my all-time favourites. It doesn’t take long to make, but you do need to let the dough rest overnight – a perfect opportunity to eat fresh and warm bread for breakfast.

The main ingredient is the semolina flour – integrating a little piece of Italy.


5 dl cold water
15 g fresh yeast (or half a bag of dry yeast)
2 tsp salt
1 tbsp olive oil
1 egg
200 g normal flour
500 g semolina flour
1 egg for glasing

  • Put the yeast in the water and stir. Add salt, oil and egg.
  • Mix the normal flour and semolina flour together and add it to the liquid little by little. Knead the dough until it is smooth. Put it in the fridge overnight.
  • The next morning, knead the dough with a bit of flour. Shape the dough into a bread or bread rolls and leave it/them to rest for another 30 minutes.
  • Glase with an egg and sprinkle with some flour.
  • Bake it for 20-25 minutes at 200 degrees Celsius.

Love P

ps. Semolina can be hard to find – I have found it in Marks and Spencer, Sainsbury’s online shopping and Waitrose. Sometimes it goes under the name ‘pasta flour’ or durum flour.

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