Every time I see a recipe featuring flour other than all-purpose or cake, I always say, “I need to buy a bag and try it.” Well, this week’s TwD assignment finally made me purchase semolina flour, and my first experience with it was positive. Though, I expected as such considering the source. This bread had a nice mealy texture with an obvious yet slight hint of a pasta aftertaste. I’ve actually made this recipe twice this month in lieu of buying bread at the store because I love making roasted vegetable sandwiches with them!
FYI, the roasted vegetables from bottom to top are zucchini, yellow squash, red bell pepper, onion, and tomato seasoned with olive oil, salt, pepper and herbs de Provence. If you’d like to try your hand at this semolina bread, you can find the recipe posted by this week’s hosts: Renee of The Way to my Family’s Heart and Anna of Keep it Luce.