* Exported from MasterCook *
Semolina Bread
Recipe By : Paula Montenegro
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge:
1 cup water -- warm
1 teaspoon active dry yeast
1 1/2 cups all-purpose flour -- unbleached, or bread
flour, (210g)
Dough:
All the sponge -- above
1/2 cup all-purpose flour -- unbleached, or bread flour, (70g)
3/4 cup semolina flour -- (120g)
2 teaspoons salt
2 Tablespoons olive oil
A gorgeous golden loaf of semolina bread, or Italian bread. It's made
with regular wheat flour and durum flour. The crust is crackly and
the texture creamy and just plain amazing!. One of the best bread
recipes I ever made.
Prep: 150 minutes
Cook: 45 minutes
Total: 3:15
Place the warm water in a mixing bowl and whisk in the yeast.
Stir in the flour, mix lightly and cover the bowl with plastic wrap.
Set the sponge aside to rise at room temp (draft-free and warm) until
the sponge doubles, about 1 hour. I do this directly in the bowl of
the standing mixer and then add the dough ingredients.
Have ready a baking sheet lightly dusted with semolina.
Stir the sponge to deflate and add the flour, semolina, salt, and oil.
Adjust the bowl in your stand mixer and knead on low speed with the
dough hook for about 5 minutes, to form smooth, elastic, and slightly
sticky dough. Alternatively, turn the shaggy dough out onto a lightly
floured work surface and knead by hand for about 6 to 7 minutes. See
post above for images and further details.
Transfer the dough to an oiled bowl. Turn the dough so all the sides
are oiled. Cover the bowl with plastic wrap and let rise until
doubled, about 1 hour.
Turn the risen dough out on the floured work surface.
Press with the palms of your hands to deflate.
Shape the dough into an oval, folding as you would a cinnamon roll,
pinching after each fold, and place tucked side down on the prepared
pan and cover with oiled plastic wrap.
Allow it to rise until doubled in volume, about 1 hour.
About 20 minutes before baking, turn the oven to 400F / 200C.
Hold a razor blade or sharp kitchen knife at about a 30 to 45
degree-angle to the loaf, and slash 3 lines.
Bake the loaf for about 35 minutes, until well risen, golden brown
and the bottom sounds hollow when tapped.
Cool on a rack and wait until completely cooled to cut.
Tips & tricks: Organization: read the instructions carefully first.
This is important so you take into account the resting times and
tools you need.
Semolina: buy the superfine one. Though it would be labeled
differently, semolina comes in different sizes. Couscous is also
semolina, for example.
Bread flour: there is flour specially made for bread. It has more
gluten than all-purpose. Gluten is the ingredient that develops with
kneading and helps the bread grow. The bread will also work with
all-purpose (not cake) flour, but it's a good idea to look for it or
buy it online.
Pan: I like to use flats baking sheets dusted with semolina. But
cornmeal or oats will work too.
Freezing: this a wonderful bread to freeze in slices and have ready
for toast or bruschettas. Slice it and wrap it in plastic or put it
in a Ziploc bag. It will last for a month.
Cal 134, Fat 3g, Carb 24g, Sod 389mg, Pro 4g
Review: I tried your recipe last week.
Instead of all-purpose flour I used spelt, as that was the only thing
I had and it turned out amazing!
So soft and perfect on the inside, with an incredibly tasty crust.
So delicious, it was finished in no time and I can't wait to make another one.
Also, very easy to knead with hand, which is a plus for me as a novice
S(Internet address):
https://vintagekitchennotes.com/semolina-bread/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 134 Calories; 3g Fat (17.6%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 357mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2019 - 1027