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Looks like this year will be the year of 'the breads' as I am getting better at baking simple breads at home - much to my husband's delight. I am so glad that I am part of this baking group called 'We Knead to Bake' where Aparna chose this lovely Pane Siciliano, a sesame topped semolina bread from Sicily. On the 13th of December every year, feasts are held in Sicily and around the world celebrating the bravery of Santa Lucia. During this feast a special bread known as the Pane Siciliano (Bread of Sicily) is baked using a specific grind of durum wheat called 'semola di grano duro rimacinato' or just 'rimacinato', which means 'ground again'. This refers to semolina which is ground once more to break the coarser grain into finer flour for bread. If 'rimancinato' is available where you live, then you can use that otherwise look for the finest semolina that we call as sooji rawa in India (used to make laddoos and sheera) and run it through the dry grinding jar of your mixer-grinder to achieve a fine flour. Sounds easy?
