Golden Semolina Bread Food

SEMOLINA BREAD RECIPE

Steps:

• Whisk together the semolina flour, ¾ cups all purpose flour, yeast and salt.
• Make a well in the middle of the dry ingredients and add the molasses and water. Mix with your hands until a dough forms. (It should be a bit sticky, add a bit of all purpose flour if necessary to be able to work the dough).
• Place dough in a bowl and cover with plastic wrap. Set aside for about 30 minutes to an hour until the dough doubles in size.
• Add the remaining ½ cup of all purpose flour and knead into the dough. Knead for about ten minutes and then shape the loaf and place on a baking tray lined with parchment paper.
• Cover with a damp cloth and allow the loaf to proof for an hour.
• Preheat the oven to 425ºF (220ºC).
• Uncover the loaf and cut three slits into the top of the loaf. Place in the oven and bake for 20 minutes.
• Lower oven temperature to 375ºF (190ºC) and continue to bake for another 15 minutes.
• The loaf will be done when golden brown and when it sounds hollow when knocked on the bottom.
• Remove and cool on a cooling rack.

100% SEMOLINA BREAD

Steps:

• Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed.
• Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings.
• Push start and come back in 3 1/3 to 4 hours. :-).

GOLDEN SEMOLINA BREAD

Steps:

• Make the starter: In a medium bowl, whisk together durum flour and yeast; then whisk in water and stir until very smooth for 2 mins; scrape down the sides of the bowl and cover with clingwrap.
• Combine the 1/4 cup of durum flour and the 3/8 tsp of yeast, then whisk in the salt.
• Gently scoop it onto the sponge to completely cover it, cover with clingwrap and allow to ferment for 1-4 hours at room temp (up to 24hrs in the fridge, remove from fridge 1 hr before mixing the dough).
• Mix the bubbly starter together with flour mixture (covering the top of starter) using a wooden spoon until all flour is moistened.
• Knead the dough in the bowl until it comes together, then scrape it onto a surface floured with some of the remaining durum flour and knead for about 5 minutes.
• Add more reserved durum flour as needed to keep dough from sticking (use a bench scraper to scrape and gather the dough as you knead).
• The dough will be slightly tacky and cling slightly to your fingers; cover it with the inverted bowl and allow to rest for 20mins.
• Knead dough for another 5 mins until it is smooth and elastic, adding more reserved durum flour if necessary.
• It's ok if dough is still slightly tacky, but you should be able to form a ball and holds its shape.
• Let the dough rise in a lightly oiled bowl, covered with clingwrap, until doubled in bulk 1 1/2- 2 hours.
• Turn the dough out onto lightly floured counter and shape it into a torpedo-shaped loaf (or regular loaf), set it into a parchment-lined baking sheet.
• Cover it loosely with oiled clingwrap and let rise again until doubled in bulk (1 hr- 1 hr 15 mins); when the dough is ready to be baked, a fingertip-depression will very slowly fill inches.
• One hour before baking, preheat oven to 450F, with a cast-iron skillet or sheet pan on the floor of the oven.
• Make a few 1/4-1/2 inch deep slashes in the top of the dough with a sharp knife.
• Mist the dough with water and quickly set the baking pan on the hot stone/sheet pan; toss 1/2 cup of ice cubes into the pan beneath and immediately shut the oven door.
• Bake for 20mins, lower the temp to 400F and continue baking for another 10-20mins, until bread is golden brown (skewer inserted in the middle comes out clean or instant read thermometer read 208F).
• For crispier crust, lift the bread from the pan with a heavy pancake turner about halfway through baking and set into directly on the baking stone.
• When the bread is done, cool completely on wire racks.

GOLDEN RAISIN-FENNEL SEMOLINA SODA BREAD WITH BUTTERMILK-ORANGE BUTTER

Steps:

• For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
• Preheat the oven to 375 degrees F.
• Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
• In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
• Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
• While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• Serve slices of warm or toasted semolina soda bread with the orange butter.

SEMOLINA BREAD

Steps:

• For Starter:
• Combine 1/4 cup warm water and yeast in medium bowl. Let stand until yeast dissolves, about 10 minutes. Stir in 3/4 cup plus 4 teaspoons room temperature water. Add flour in 3 additions, stirring well after each addition Stir until mixture has consistency of thick sticky dough, about three minutes. Light oil large bowl. Transfer starter to a bowl. Cover with plastic; let rise at cool room temperature until tripled in volume (starter will be slightly wet and thick), at least 6 hours and up to 24 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
• For Bread
• Pour 2 1/2 cups warm water into large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over; let stand until dissolved, about 10 minutes. Measure 2/3 cup starter (reserve remainder for another use). Rub between fingers, allowing starter to drop into yeast mixture (starter will be stringy). Beat until some of the starter dissolves. Combine flour, 3 3/4 cups semolina and salt in large bowl. Add to yeast mixture in 3 additions; beat until incorporated. Turn out unto floured surface; knead until smooth and elastic, about 6 minutes.
• Oil large bowl. Transfer dough to bowl, turning to coat with oil. Cover bowl with plastic. Let rise in warm draft-free area until doubled in volume, about 1 hour.
• Butter 2 heavy large baking sheets. Punch down dough. Divide into 4 pieces. Cover 3 pieces with clean towel. Roll remaining piece on floured surface to 14x8 inch rectangle. Starting at 1 long edge, roll up dough jelly roll style. Press ends and seam to seal. Bend dough into half-circle. Using sharp knife, cut 1/2-inch-deep incisions every 1 1/2 inches in the top of the dough. Sprinkle with additional semolina. Place on a prepared sheet. Repeat rolling and shaping with remaining dough pieces.
• Cover shaped dough with clean towel. Let rise in warm draft-free area until doubled, about 45.
• Meanwhile, position 1 rack in bottom third. If available, place baking stone on rack and preheat oven to 450°F. Let stone heat at least 30 minutes.
• Place 1 baking sheet on each stone. Bake until bread is golden brown and sounds hollow when tapped on the bottom, alternating sheets between racks halfway through baking, about 25 minutes. Cool bread on racks.

MAD DOG'S ULTIMATE WHOLE WHEAT SEMOLINA BREAD

Steps:

• Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
• Sift flours (bread, whole wheat & SEMOLINA) and salt together into mixing bowl.
• Mix flour combination with the melted butter.
• Mix flour combination with proofed yeast and additional water until a dough ball is formed.
• Knead dough for ten minutes.
• Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115ºF and then turn it off) at least one hour until dough doubles in size.
• Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf).
• Let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (I put into the microwave and leave it uncovered.).
• Bake bread in a preheated 375ºF oven for 35 minutes until bread reaches an internal temperature of 180-200ºF.
• Turn bread out of pan and let cool on rack.

ALGERIAN KHOBZ EL DAR -- SEMOLINA BREAD

Steps:

• Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep).
• Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.)
• Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.
• Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.
• If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.
• After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.
• Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.
• Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.
• Pre-heat the oven to 180°C
• Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly).
• Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.
• Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.