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| Semolina Bread |
Today on the last day of the
BM #52 I am paired with Mir and I wanted bake a bread. I had my eye on the
bread that Mir had set out for us in Taming the Yeast; it was a whole wheat
bread. You know me I cannot leave them alone so I tried it. The bread had a
mind of its own; it did rise to the occasion.
BM #52 I am paired with Mir and I wanted bake a bread. I had my eye on the
bread that Mir had set out for us in Taming the Yeast; it was a whole wheat
bread. You know me I cannot leave them alone so I tried it. The bread had a
mind of its own; it did rise to the occasion.
My discussion with Mir gave
me an understanding of the reason. The whole
wheat flour in India hasgreater protein content lesser protein content so it does not rise as much as
the bread made with the whole wheat flour made in US. The solution is to add
vital wheat gluten.
me an understanding of the reason. The whole
wheat flour in India has
the bread made with the whole wheat flour made in US. The solution is to add
vital wheat gluten.
Since I do not have access to gluten I decided to make this
Semolina Bread.
Semolina Bread.
The bread flour was what
Kalyani gifted to me.
Kalyani gifted to me.
Family of course loved the
bread.
bread.
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| Semolina Bread, |
Semolina Bread
Recipe Source: The Schizo
Chef
Chef
Yield: 1 loaf
Ingredients:
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| Semolina Bread, |
- 2 cups warm water
- 1 tblspn instant yeast
- 1 tblspn sugar
- 1 tblspn salt
- 3 ½ – 4 cups bread
flour - 1 cup semolina
- ¼ cup olive oil
- 2 tblspn milk
- 2 tblspn til/ sesame seeds
Method:
- Dissolve the sugar in the
water. - In a large bowl, combine 1 ½ cups
of the flour, salt, yeast and water, with an electric mixer, mix for a few
minutes. - Add semolina, 1 cup of flour
and olive oil. - Mix well and using the dough
hook attachment, start to knead the dough. - Add flour, ½ cup at a time
until the dough wraps itself around the dough hook. - Knead for 5 minutes. Dough
will be elastic and slightly sticky. - Transfer to a lightly oiled
bowl. - Cover with greased plastic
wrap and a kitchen towel. - Leave to rise for 1 hour,
until doubled in size. - On a floured board, knead
dough for a few minutes, sprinkling a little flour on top as needed. - You can shape into a rustic
round loaf. But I preferred to make it in a loaf. I rolled it in a thick
rectangle and rolled it up from the narrow end in the thick roll. - Sprinkle a greased loaf pan
with rava/semolina or corn flour. - Cover with kitchen towel and
leave to rise another 45 minutes, until doubled in size. - Preheat the oven to 190°C/375
F. - Brush the top with milk and
sprinkle sesame seeds on top. - Bake for 45 – 50 minutes,
until loaf sounds hollow when tapped. - Cool and slice.
- I served it with a delicious mushroom dip.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53
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then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!
Chef Mireille says
its actually the opposite Indian wheat flour has less protein which is why less gluten develops. But this bread came out fantastic and so great that you had the bread flour from Kalyani. really makes a big difference.
vaishali sabnani says
WOw I love this bread! It looks so good , the texture looks fantastic. I have never worked with bread flour, must get and try sometime.
Swathi Iyer says
Delicious semolina bread Archana love it.
sushma says
Very nicely done, looks great
rajani says
I am glad the bread 'rised' to the occasion :-)..looks soft and delicious. I used to add gluten to help soften it, its now available in some online shops in India.
praba bubesh says
great looking semolina bread..perfectly baked..
Srivalli says
The bread has got a good crumb...
Julie says
lovely bread,though I tried a savory version but this looks equally tempting..
Pavani N says
You got a beautiful crumb to your semolina bread Archana. Bread looks absolutely perfect.
Sandhya Ramakrishnan says
What a lovely crumb you have for the bread Archana! Bread flour is a great flour and works so well. Glad you were able to bake with it.
Priya Suresh says
Love the crust of this bread, beautifully baked..
Harini-Jaya R says
Love bread, Archana.
sneha datar says
Beautiful bread love the crust.
It's great says
This is really a wonderful post.