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. :-).
SEMOLINA BREAD
This Semolina Bread Recipe produces an artisan loaf with a crisp crust and light, chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable.
Provided by Eileen Gray
Categories Sourdough Recipes
Time 4h5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 874 calories, Carbohydrate 179 grams carbohydrates, Fat 4 grams fat, Protein 27 grams protein, ServingSize 2
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.
ARTISAN SEMOLINA AND ROSEMARY BREAD
Semolina is a type of flour that is used in this traditional Italian bread. Combined with rosemary leaves and olive oil, it makes a great side for any Italian-inspired dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h40m
Yield 12
Number Of Ingredients 12
Steps:
- In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
- Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough in not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
- Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6x4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.
- Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
- Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g
BAKED SEMOLINA BREADS
Number Of Ingredients 9
Steps:
- 1. For the dough, dissolve the yeast and sugar in warm water in a small bowl and set aside until frothy, about 5 minutes. Mix in the yogurt.2. Place the semolina, flour, butter, and salt in a food processor and process until mixed. With the motor running, pour the yeast mixture into the work bowl in a thin stream and process until the flour gathers into a ball and the sides of the processor are clean. (If the dough seems too sticky, add some more flour through the feeder tube, or add some more yogurt if the dough is dry and hard).3. Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours. (This allows the yeast to ferment and multiply, causing the dough to rise.) If keeping for a longer period, refrigerate the dough.4. Lightly grease 2 or 3 large baking trays. Preheat the oven to the lowest setting, about 10 minutes, then turn it off. Then, with lightly oiled clean hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips, and coat well with the dry flour. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into 5- to 6-inch circle and place on the baking trays. (If the dough sticks to the rolling surface, dust with more flour.)5. With a basting brush or your fingers, lightly baste the top surface of each bread with water. (This prevents them from drying out.) Cover with foil and place the trays in the turned-off oven to rise once more, about 1 hour.6. Remove the baking trays and preheat the oven to 350°F. Bake until the kulcha breads are still white, but firm, about 10 minutes. They should not brown. Serve.VARIATION: Like other Indian breads, kulchas are also made with various stuffings. All the Parantha Stuffings, Category Stuffed Griddle-Fried Flatbreads, can be used.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HOW TO MAKE EASY SEMOLINA BREADSTICKS
Super easy breadsticks that even the novice baker can make at home without a problem.
Provided by Marilena Leavitt
Categories Bread
Time 40m
Yield 30-36 breadsticks
Number Of Ingredients 10
Steps:
- Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
- In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
- Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers - that will help. If the dough doesn't stretch easily, let it relax for a while before you try again.
- Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
- While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
- Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
- Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.
More about "baked semolina breads recipes"
MAKING SEMOLINA BREAD - THE BREAD EXPERIENCE
From breadexperience.com
100% SEMOLINA SOURDOUGH BREAD - NATASHA'S BAKING
From natashasbaking.com
RECIPE: SEMOLINA BREAD STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
WHOLE WHEAT SEMOLINA BREAD RECIPE - PAARUL'Z KITCHEN
From paarulzkitchen.com
SEMOLINA BREAD RECIPE - CRUSTY AND HEARTY! | KICKASS BAKER
From kickassbaker.com
SEMOLINA WHOLE WHEAT BREAD - COOKING FROM HEART
From cookingfromheart.com
SEMOLINA SOURDOUGH LOAF - NATASHA'S BAKING
From natashasbaking.com
WEEKNIGHT SEMOLINA BREAD BAKED IN A CLOCHE - BREAD EXPERIENCE
From breadexperience.com
SEMOLINA BREAD - COOKING WITH NONNA
From cookingwithnonna.com
SIMPLE SEMOLINA BREAD (CRUNCHY & WHOLESOME) - CHEF …
From cheftariq.com
BAKED SEMOLINA CAKE IN 30 MINUTES - RECIPES 'R' SIMPLE
From recipesaresimple.com
5 EASY AND SIMPLE SEMOLINA FLOUR RECIPES - DANFE
From danfefoods.com
10 BEST BAKED SEMOLINA CAKE RECIPES | YUMMLY
From yummly.com
RECIPE: SESAME AND SEMOLINA BREAD STEP BY STEP WITH PICTURES
From handy.recipes
SEMOLINA BREAD - THE MAD SCIENTISTS KITCHEN
From themadscientistskitchen.com
SEEDED SEMOLINA BREAD - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
ARTISAN DUTCH OVEN SEMOLINA BREAD - LEXA'S RECIPES
From lexasrecipes.com
NO-KNEAD SEMOLINA BREAD RECIPE - YOUTUBE
From youtube.com
SEMOLINA BREAD WITH SESAME SEEDS - MANGIA BEDDA
From mangiabedda.com
ITALIAN SEMOLINA BREAD - ALL THINGS BREAD
From breadsandsweets.com
SEMOLINA BREAD RECIPE - ESTER KOCHT
From esterkocht.com
SEMOLINA BREAD RECIPE | BREAD MACHINE RECIPES
From breadmakermachines.com
SEMOLINA BREAD - TREATS HOMEMADE
From treatshomemade.com
SEMOLINA SESAME ARTISAN BREAD - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
SEMOLINA SESAME SEED BREAD - MAYURI'S JIKONI BAKED, BREAD, …
From mayuris-jikoni.com
HOMEMADE BREAD WITH SEMOLINA RECIPE | BAKED GOODS# | GENIUS …
From geniuscook.com
BAKED SEMOLINA BREADS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
A SIMPLE SEMOLINA BREAD RECIPE - LYNDSAY BIANCO
From lyndsbianco.com
SEMOLINA GARLIC SWIRL BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
SEMOLINA BREAD RECIPE
From bakerrecipes.com
SEMOLINA BREAD ITALIAN RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SEMOLINA SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
TWICE-BAKED SEMOLINA BREADS FROM MEDITERRANEAN VEGETARIAN …
From app.ckbk.com
SEMOLINA BREAD
From everybodylovesitalian.com
ITALIAN SEMOLINA BREAD WITH SOURDOUGH - BIANCOLIEVITO
From biancolievito.com
ITALIAN SEMOLINA ROLLS - MANGIA BEDDA
From mangiabedda.com
HOW TO MAKE SICILIAN BREAD - CIAOBELLA!KITCHEN
From ciaobellakitchen.com
ARTISAN SEMOLINA BREAD - FLY-LOCAL
From fleischmannsyeast.com
SEMOLINA BREAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SEMOLINA BREAD | SEMOLINA SANDWICH LOAF - MY COOKING JOURNEY
From mycookingjourney.com
SEMOLINA SANDWICH LOAF RECIPE – GAYATHRI'S COOK SPOT
From gayathriscookspot.com
WHEAT SEMOLINA BREAD - RECIPE | TASTYCRAZE.COM
From tastycraze.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