Three-Cheese Semolina Bread With Fruit Salsa Swirl
You can split the dough into half & use one for the fruit salsa swirl & one as a regular loaf. Of course you can make one larger loaf with the fruit salsa swirl.
2 cups unbleached all-purpose flour
1 cup semolina
2 tsp bread yeast or instant yeast
1 1/4 tsp salt
2 tbsp. extra virgin olive oil
1 to 1 1/8 cups lukewarm water
1 cup freshly grated Parmesan cheese
1 cup diced or grated Provolone cheese
1 cup diced or coarsely crumbled Asiago cheese, mild or sharp
1/2 to 3/4 cup Blues Berry Fruit Salsa
Combine everything but the three cheeses, & beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either works. Switch to the dough hook & knead for about 5 minutes. Add the three cheeses & mix until well combined.
Put the soft dough in a lightly greased bowl or 8-cup measure, cover, & let rise for about 2 hours, till very puffy.
Lightly grease a 14” to 15” covered stonewarebaker or bread pan or lightly grease a baking sheet, or line with parchment paper. Sprinkle semolina into the pan, or onto the baking sheet. Gently deflate the dough. Roll out the dough out then spread the fruit salsa on the dough. For one long loaf, roll & shape it into a 13” log & place in the stoneware baker or bread pan. For two loaves, divide the dough in half & place both halves on the prepared baking sheet.
Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), & let rise for about an hour or until noticeable puffy. Towards the end of the rising time, preheat over to 425°F.
Take the plastic lid off the bread. Spray it with water & use a sharp knife to make three diagonal slashes in each loaf.
If using a stoneware pan leave the cover on. Bake the bread for 30 minutes; remove the cover & bake for an additional 10 minutes, till the bread is golden brown & an instant-read thermometer inserted into the center registers 190°F to 200°F. If baking smaller loaves check to see if they’re done after 30 minutes.
Remove the bread from the oven, & take it out of the pan. If you’ve baked in the stoneware pan, loosen the edges & carefully turn the bread out of the pan onto a rack to cool.
Yield 1 large of 2 smaller loaves.