A delightful Greek-inspired bread with a soft texture and a golden crust, perfect for any occasion.
In a mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
Ensuring the water is warm but not hot helps activate the yeast effectively.
Add the salt, softened butter, and semolina to the yeast mixture. Stir to combine.
Mixing the semolina early helps it absorb moisture and blend well.
Gradually add the all-purpose flour, mixing until a dough forms.
Add the flour in increments to avoid overloading the mixture.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Use the heel of your hand to push the dough away and fold it back.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Covering the bowl traps warmth and moisture, aiding the rising process.
Punch down the dough and shape it into a loaf or desired shape. Place it on a greased baking sheet.
Shaping the dough evenly ensures uniform baking.
Cover the dough with a kitchen towel and let it proof for another 30 minutes.
Proofing allows the dough to relax and expand further.
Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes until golden brown.
Placing a pan of water in the oven creates steam, enhancing the crust.
Remove the bread from the oven and let it cool on a rack before slicing.
Cooling the bread prevents it from becoming gummy when sliced.
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