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
KITTENCAL'S LIGHT WHOLE WHEAT BREAD
For me this is the best recipe whole wheat bread it has never failed me yet, I most always add in a couple tablespoons of yellow cornmeal, it gives the bread flavor and crunch, also for a savory flavor add in a teaspoon of dried Italian seasoning and some garlic powder, this will make two smaller loaves or you can make one large loaf of bread and bake in a 9x5-inch bread pan
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Grease two dark metal 8 x 4-inch loaf/bread pans.
- Fit a heavy-duty stand mixer with kneader blade.
- Place both flours into the stainless steel mixing bowl set aside.
- Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
- When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
- In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
- Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
- Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
- After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
- Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
- Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
- Generously oil a large glass or stainless steel bowl.
- Place the dough in the bowl; turn to coat the dough with oil.
- Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
- Punch down the dough then slice into two equal pieces.
- Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
- Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
- Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
- Repeat with the remaining dough.
- Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
- Set oven to 375°F.
- Bake for about 25 minutes, or until the top is golden dark brown.
KESRA - ALGERIAN BREAD
Kesra is one of Algeria's many breads. Made from semolina you can make it purely from fine semolina should you wish. Kesra is delicious served slightly warm with soup or at room tempreture with jam.
Provided by Sarah Boudjema
Categories Breads
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
- Slowly add enough water whilst mixing to make a soft dough.
- Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
- Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
- Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.
Nutrition Facts : Calories 899, Fat 22.4, SaturatedFat 3.1, Sodium 1167, Carbohydrate 145.7, Fiber 7.8, Protein 25.4
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.
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