100% SEMOLINA BREAD
This is a basic semolina bread which is ideal for vegetarian/vegan diets. Recipe is for a 2 lb loaf in a bread machine.
Provided by AlmzAlly
Categories Yeast Breads
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 6
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. :-).
BREADSTICKS
These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!
Provided by Kandilynn
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
- Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
- Grease a baking sheet.
- Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g
SAVORY SEMOLINA
Provided by Susan Feniger
Categories Breakfast Side Semolina Curry Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
- Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
- *Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com.
- **Also known as kari patta; available at Indian markets.
- ***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
SEEDED SEMOLINA AND RICE FLOUR BREADSTICKS
This breadstick has a particularly satisfying crunch. I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
- Combine the semolina, rice flour and salt, and add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
- Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
- Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands as you as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. As you shape each breadstick, brush it with beaten egg white and roll it in the seed mixture (1 to 1 1/2 teaspoons of seeds per breadstick). Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
- Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 0 grams
BASIC SEMOLINA!
My Mum always makes this for me when im sick and it always makes me feel better.. especially with canned fruit, yum!
Provided by rozeiscool
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the semolina with a sufficient amount of milk until it makes a paste.
- Boil the rest of the milk in a pot.
- Add semolina paste, vanilla essence and sugar.
- Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).
Nutrition Facts : Calories 152.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.5, Sodium 71.9, Carbohydrate 19.3, Fiber 0.4, Sugar 4.8, Protein 6.1
SEMOLINA AND SESAME GRISSINI (BREADSTICKS)
Grissini are thin, crispy Italian breadsticks, "like an extra serving of the best part of bread; the brown, crunchy, sesame-coated crust in concentrated form." This recipe is from Gina DePalma, the pastry chef at Mario Batali's _Babbo_ in NYC.
Provided by DrGaellon
Categories Yeast Breads
Time 3h20m
Yield 24-30 breadsticks, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar. Stir to dissolve and let stand to proof, 5-7 minutes. If it is not foamy by then, the yeast is dead; get new yeast and start again.
- Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment. Add the salt, and 2 tbsp of sesame seeds. Mix briefly to combine.
- Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil. Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes. Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
- Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute). Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
- Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours. (Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight. Bring to room temperature before proceeding).
- Preheat oven to 400°F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
- Turn dough out onto a lightly floured board. Cut dough in 6 equal pieces. Cover the unused pieces with a damp kitchen towel.
- Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each). Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope. Do not flour the board; the stickiness helps the dough stretch out.
- Place the rope on the baking sheet, rolling it to coat with oil. Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
- When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide. Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan. Sprinkle each with a bit of kosher salt and let rest 10 minutes.
- Bake 14-20 minutes. Halfway through, turn each sheet pan 180° in the oven, and swap racks, to ensure even browning. They are done when they are an even light golden brown (the ends may be a little darker). Cool completely on the baking sheets. Store in an airtight container up to 2 weeks.
EASY ITALIAN BREADSTICKS
Two great reasons to make these crisp and chewy breadsticks for your family? They're simple and delicious! The recipe has been in my family for more than 40 years.-Pamela Hawkins, Gaston, Oregon
Provided by Taste of Home
Time 30m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients. Gradually add milk, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Roll dough into a 14x10-in. rectangle. Cut in half lengthwise; cut each half widthwise into 1-in. strips. Place butter in a shallow bowl. Dip each strip into butter; twist two to three times., Place 1 in. apart on greased baking sheets. Sprinkle with cheese and garlic salt. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts :
More about "how to make easy semolina breadsticks food"
HOW TO MAKE ITALIAN GRISSINI BREADSTICKS - KITCHN
From thekitchn.com
10 BEST SEMOLINA BREAKFAST RECIPES | YUMMLY
From yummly.com
EASY HOMEMADE BREAD STICKS RECIPE | HOW TO MADE …
From blessthismessplease.com
EASY BASBOUSA RECIPE (SEMOLINA CAKE) - CHEF TARIQ
From cheftariq.com
EASY HOMEMADE BREADSTICKS RECIPE {SUPER SIMPLE}
From savorandsavvy.com
CRUSTY SEMOLINA BREAD - BAKING SENSE®
From baking-sense.com
10 BEST SEMOLINA FLOUR RECIPES - YUMMLY
From yummly.com
SEMOLINA PUDDING RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SIMPLE SEMOLINA BREAD (CRUNCHY & WHOLESOME) - CHEF …
From cheftariq.com
EASY HOMEMADE BREADSTICKS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY HOMEMADE BREADSTICKS RECIPE - YUMMY HEALTHY …
From yummyhealthyeasy.com
EASY HOMEMADE BREADSTICKS RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
EASY CREAM OF SEMOLINA RECIPE - VERY GOOD COOK
From verygoodcook.com
GRISSINI BREADSTICKS: CRUNCHY ITALIAN BREADSTICKS RECIPE
From allourway.com
HOW TO MAKE BREADSTICKS | EASY OLIVE GARDEN BREADSTICKS RECIPE
From onlinefood.menu
SESAME BREADSTICKS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
5 QUICK AND HEALTHY SEMOLINA DESSERT RECIPES - DANFE
From danfefoods.com
HOW TO MAKE SEMOLINA BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SEMOLINA AND SESAME GRISSINI RECIPE | SERIOUSLY ITALIAN
From seriouseats.com
HOW TO MAKE EASY SEMOLINA BREADSTICKS - MARILENA'S …
From pinterest.com
SEMOLINA BISCUITS | BAKING RECIPES | GOODTO
From goodto.com
HOMEMADE SEMOLINA PASTA DOUGH (HOW TO MAKE FRESH PASTA)
From foodworthfeed.com
HOW TO MAKE CHEESY BREADSTICKS WITH SEMOLINA
From nupursindiankitchen.com
HOW TO MAKE EASY BREADSTICKS - THE TORTILLA CHANNEL
From thetortiliachannel.com
KEY TO MAKING THE LIGHTEST AND AIRIEST CRISPY ITALIAN BREADSTICKS …
From italianfoodonlinestore.com
HOW TO MAKE EASY SEMOLINA BREADSTICKS - MARILENA'S KITCHEN
From pinterest.ca
TRADITIONAL SEMOLINA PORRIDGE RECIPE READY IN 5 MINUTES!
From polishfoodies.com
HOW TO MAKE SEMOLINA PASTA | ALLRECIPES
From allrecipes.com
GETTING STARTED: THE BEST BASIC SEMOLINA PASTA RECIPE - FOODAL
From foodal.com
SEMOLINA GRISSINI – ITALIAN STYLE CRUNCHY BREADSTICKS - CUTTERLIGHT
From cutterlight.com
SEMOLINA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY SEMOLINA PASTA RECIPE - FOOD FANATIC
From foodfanatic.com
SEMOLINA PUDDING - WHOLESOME IRELAND - IRISH FOOD & PARENTING …
From wholesomeireland.com
HOMEMADE BREADSTICKS RECIPE (CRAZY BREAD) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHEESE BREADSTICKS - BAKE FROM SCRATCH
From bakefromscratch.com
BREADSTICKS RECIPES - BBC FOOD
From bbc.co.uk
SEMOLINA RECIPES - BBC FOOD
From bbc.co.uk
HOMEMADE BREADSTICKS - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
5 EASY AND SIMPLE SEMOLINA FLOUR RECIPES - DANFE
From danfefoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love