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. :-).
MAD DOG'S ULTIMATE WHOLE WHEAT SEMOLINA BREAD
A very light whole wheat bread that is better than any other recipe you ever tasted. The texture and aroma are addicting. My own creation this is an easy favorite!
Provided by R. Warren Meddoff
Categories Yeast Breads
Time 2h58m
Yield 1 loaf
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2201.9, Fat 24.3, SaturatedFat 12, Cholesterol 45.8, Sodium 2474.4, Carbohydrate 430, Fiber 30.5, Sugar 27.1, Protein 68.3
ALGERIAN KHOBZ EL DAR -- SEMOLINA BREAD
This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook.
Provided by Um Safia
Categories Yeast Breads
Time 2h35m
Yield 1 large loaf
Number Of Ingredients 11
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.
Nutrition Facts : Calories 18656, Fat 1800.6, SaturatedFat 237.3, Cholesterol 554.9, Sodium 4767.1, Carbohydrate 562, Fiber 31, Sugar 9.2, Protein 108
GOLDEN SEMOLINA BREAD
This recipe is from The Bread Bible by Rose Levy Beranbaum, posted on request. Original name is Golden Semolina Torpedo. Semolina is an excepionally high-protein flour, finely milled from durum wheat. Most bakers use it in combination with high gluten unbleached flour to improve texture. However, this recipe uses 100% semolina so that you can enjoy the full impact of its amazing flavor and deeply golden color (a few cracks in the crust is common). To avoid toughening this bread, it's best to knead the dough by hand (the dough is exceptionally satiny, according to the author). Best served with a thin layer of butter or ricotta. Prep time is an estimation. NOTE: use silky soft durum flour not the coarse granular semolina flour. Or you can replace some of the durum flour with unbleached bread/AP flour for a better-shaped loaf.
Provided by WaterMelon
Categories Yeast Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 8
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.
SEMOLINA BREAD
From "The Bread Machine Cookbook II" by Donna Rathmell German. This is the only bread my children will let me make. I've only given a 1 1/2 pound loaf recipe because the bread raises quite high.
Provided by Bunsby
Categories Breads
Time 3h7m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Place the above ingredients into your bread machine pan in order given.
- Set machine to make a 1 1/2 pound loaf.
- Take out of machine as soon as it is done.
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