Semolina Bread Food

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. :-).

SEMOLINA BREAD

Steps:

• In a large mixing bowl or in the bowl of a stand mixer, combine the water, yeast and 2 cups of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30 minutes.
• If using a stand mixer, switch to the dough hook. Add the salt and the semolina flour and mix until the dough begins to form a ball around the hook. Add the remaining 1/4 cup of all purpose flour. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Knead the dough for 5 minutes until it is smooth and elastic.
• Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature for 1 - 1 1/2 hours or until doubled in size. At this point you can cover the bowl tightly, refrigerate overnight and finish shaping and baking in the morning or continue to bake the same day.
• Use the semolina/all purpose mix to dust a proofing basket or wooden peel. Turn the dough out onto a lightly floured surface. Knead 4-5 times, then use your cupped hands to form the dough into a smooth ball and place the dough, smooth side down, into the proofing basket. If you don't have a proofing basket place the dough directly onto a sheet of parchment paper or on the wooden peel.
• Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 hour depending on the room temperature and dough temperature. Meanwhile, preheat the oven to 425°F. Place a Dutch oven with a lid into the oven to preheat.
• If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. Remove the preheated pan from the oven and remove the lid. Use the parchment to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or onto a preheated pizza stone.
• Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and just beginning to brown.
• Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes. If you are baking directly on a pizza stone or sheet pan the baking time may be closer to 30 minutes.
• Cool completely on a wire rack before slicing.

SEMOLINA BREAD

Steps:

• Dissolve the yeast and salt in the water. On a large wood board make a well in the flour and pour the water with the yeast already dissolved. Add the oil to the water and mix the flour. Work it well until all the water has been absorbed by the flour. Continue to work the dough until it is fully firm. You may need to add a just a bit more water or flour depending on factors such as flour, humidity, etc. Cut a piece of dough and shape it into the form that you desire. Alternatively you can shape it into a traditional loaf design. Put some flour on a baking sheet and position your bread creations on it. Cover the bread with a white cloth and place it in a warm area to raise (about 90F for 1 hour) Pre-heat the oven at 400F and put a small container filled with water in the oven. Bake bread for 45 minutes. Less time if you shape the bread into small forms. Occasionally check on the color to see when it is golden and done.

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.

SEMOLINA BREAD

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.

SEMOLINA SESAME ARTISAN BREAD

Steps:

• Mix the yeast and salt with the lukewarm water in a large 5qt container. I use a large plastic tub with a lid, but I do NOT seal the lid to make it airtight.
• Mix in the flours using a large spoon. (I use a large wooden spoon. By the end of adding all the flour, I wet my hands to mix in the last bits of the flour into the dough. The dough is a fairly wet, sticky dough. You can certainly use a mixer if you'd like to, but I don't find that I need one.)
• Cover (not airtight...this needs to off gas a bit...but then...don't all God's creatures need to do that? Yeast is no exception.). Allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
• The dough can be used at this point, or you can store it in your fridge for up to 14 days. As if you could wait that long!!!
• When You're Ready to Bake
• If you're going to bake one 2 lb. loaf, dust the surface of the refrigerated dough with flour and cut off about half of it. (About 2 lbs.) Return the other half of the dough, to the plastic container and store it in your refrigerator till you're ready to use it. Dust the dough you'll be baking with more flour and quickly shape it first into a ball, and then into an oval (ish) shape. Allow to rest for 40 minutes on a sheet of parchment paper that you have sprinkled with cornmeal. (If you HAVE a pizza peel, then use that to let it rest on, and to help you transfer it into the oven. I don't have a pizza peel, so I use parchment paper as my sling for transferring the bread dough loaf to the oven onto my baking stone. It can stay on the parchment paper for the baking: no problem. No need to transfer it off directly onto the stone.)
• Twenty Minutes Before Baking
• Preheat the oven to 450º, with a baking stone placed on the middle rack, and the bottom of a broiler pan on the shelf just below that.
• Time to use that mysterious cornstarch that's in the ingredient list.
• You're going to make a Cornstarch Wash to make the bread shiny, and help the sesame seeds to stick to the outside of the bread.
• Cornstarch Wash
• Blend the 1/2 t. of cornstarch with a bit of water to form a paste. Add 1/2 c. of water, and whisk with a fork. Microwave for 60 seconds, till mixture appears glassy. You can store the unused portion in the fridge, covered with plastic, for the next loaf.
• Just before baking, paint the surface of the loaf with the cornstarch wash, sprinkle with sesame seeds, and slash the surface of the bread (I usually make 3 diagonal slash marks) about 1/2″ deep, using a serrated knife.
• Gently place the loaf and the parchment paper onto the hot baking stone, using the parchment paper as a sling to carry the loaf to the baking stone. Pour 1 c. of hot tap water onto the broiler tray below it, and quickly close the oven door. Bake for around 30 minutes, until deeply browned and firm. Adjust baking time to the size of your loaf, and your own oven's performance.
• Allow to cool before slicing and eating.

SEMOLINA BREAD

Steps:

• 1) Stir together yeast and water in a large mixing bowl. Let sit for 5 minutes and stir again to ensure yeast is well dissolved.
• 2) Add semolina flour to bowl and salt. Stir well to combine.
• 3) Add one cup of bread flour and mix to form a rough ball of dough. Turn this out onto a lightly floured surface.
• 4) Let the dough rest for 5 minutes, then knead for 10 minutes, sprinkling on more flour if the dough gets sticky. After ten minutes, the dough should be smooth and soft.
• 5) Move the dough to a bowl with a good drizzle of olive oil. Turn the dough to coat well with oil. Cover with a towel and let rise until it triples in size, probably 3 hours.
• 6) Punch the dough down, knead for another minute, and return to bowl to rise until it doubles, probably another 45 minutes.
• 7) Turn dough out onto a lightly floured surface, punch it down, and roll it into a rectangle about 18 inches high and 12 inches wide. Fold left 1/3 in and then right 1/3 over the top to form a cylinder. Form it into a smooth loaf.
• 8) Sprinkle a baking sheet with a good layer of corn meal. Add loaf to baking sheet seam side down. Let rise for 30 minutes.
• 9) Brush loaf with egg wash and sprinkle with sesame seeds.
• 10) Preheat at 425, put dough in the oven, then turn temp down to 380. Bake for 35-40 minutes or until dough is a very golden brown and is hollow when thumped.
• 11) Let cool for 30 minutes at least before slicing.

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.