Sicilian Scroll

Tabita made this bread as a homeschool project for baking day and we had it for supper with our soup.  It is lovely with the nutty flavour from the sesame seeds.

450g/4cups finely ground semolina
115g/1cup unbleached white bread flour
10ml/2 teaspoons salt
1pk instant yeast
360ml/1 cups lukewarm water
30ml/2 tablespoons olive oil
sesame seeds for sprinkling


1.  Lightly grease a baking sheet.  Mix the semolina, white bread flour, yeast and salt together in a large bowl and make a well in the centre.
2.  Add the water and olive oil to the centre of the semolina mixture and gradually incorporate the semolina and flour to form a firm dough.
3.  Turn out the dough on to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.  Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and leave to rise, in a warm place, for 1-2 hours, or until the dough has doubled in bulk.
4.  Turn out on lightly floured surface and knock back (punch down).  Knead gently, then shape into a fat roll about 50cm long.  Form into an "S" shape.
5.  Carefully transfer the dough to the prepared baking sheet, cover with lightly oiled clear film and leave to rise, in a warm place, for 30-45 minutes, or until doubled in size.
6.  Meanwhile, preheat the oven to 220C.  Brush the top of the scroll with water and sprinkle with sesame seeds.  Bake for 10 minutes.  Spray the inside of the oven with water twice during this time.  Reduce the oven temperature to 200C and bake for a further 25-30 minutes, or until golden.
7.  Transfer to a wire rack to cool.