Italian Food delivery across UK - Italian delicatessen online

Put 150 ml of warm water (1 part hot and 2 parts cold) into the jug and melt the yeast in it. Add a small tea spoon of sugar. Stir until the yeast is dissolved. Cover the jug with a kitchen towel and leave to rest for about 10 minutes. After 10 minutes, whisk the jug contents for few seconds. Meanwhile, put the semolina flour into a big bowl, adding the salt. Add the jug contents into the bread machine bucket and the semolina flour. Put the remaining 150 ml of warm water into the jug. Add the remaining 150 ml of warm water on top of the flour. Now, knead the dough with the bread machine. Most of the bread machines have a specific program for "kneading". Knead the dough for about 10minutes.When the dough is ready, sprinkle some plain flour in the bottom of the bowl. Now, leave the dough to rise for 2 hours in the oven (OFF) (during this time don't open the oven door - a cold draft of air could collapse the dough).  After 2 hours, the volume should be doubled.   Put the dough on a working surface, work it with your hands for a few minutes. Then, make a rectangular layer using a rolling pin, roughly 20x30 cm and 2-3 cm thick. Roll it, take a pizza tray, or anything similar, and cover it with a layer of baking paper, the tray with flour or olive oil drops.  Make three oblique cuts on the top of the roll (about ½ cm deep). Put the tray in the oven (OFF) and let the roll to rise again, for the second time.   Let the roll to rise for about 1 hour.   After 1 hour the roll should have doubled its size. Switch the oven at 220ºC . Cook at 220ºC for about 15 minutes and then turn the oven back to 200ºC and cook for 20-25 minutes.   Cooking time may vary depending on the oven so watch that the bread does not burn.