Sicilian Bread

Pour the semolina into the baking bowl of the food processor. Melt the yeast with the honey in a cup of tap water and pour it into the flour, add a little flour to make a dough and let it rise for half an hour with the lid closed.

Add the salt, turn on the machine and gradually add the tap water. Not too much at once, so that the dough gets its proper consistency.

The dough is ready when it separates smoothly from the edge of the bowl and from the mixer hook. Cover and let rise for an hour.

This time, work the dough through with your hands on the surface. Finally, arrange 3 loaves of bread and place on a baking sheet. Cover with a crockery holder and leave to rise for half an hour.

Bake at 220 degrees Celsius for a total of 35 minutes. After 10 minutes, pour a mug of tap water on the bottom of the oven. Remove the bread 10 minutes before the end of the baking time, let it cool for half an hour, then finish baking.

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