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No, it’s not a giant bagel, it’s a Sicilian Circle Loaf.

I don’t know if such a thing would actually be recognised in Sicily, as I used a recipe for baking an ‘S’ shaped Sicilian Scroll. I have previously made it as a scroll, but I think there’s something really pleasing about a loaf in this form.

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The main ingredient is semolina.

In place of white bread flour, I used a flour with pre-added red chopped peppers, sugar, kibbled onions, and origano (by Wessex Mill Flour).

As the dough includes olive oil, it is lovely to work with. Very smooth and a joy to knead.

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