Friday, 26 June 2015

Semolina Bread


Semolina Bread, Baked, Baking, Bread, Rava Bread
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.

My discussion with Mir gave me an understanding of the reason.  The whole wheat flour in India has greater 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. 

Since I do not have access to gluten I decided to make this Semolina Bread.

The bread flour was what Kalyani gifted to me.

Family of course loved the bread.
Semolina Bread, Baked, Baking, Bread, Rava Bread
Semolina Bread, 

Semolina Bread

Recipe Source: The Schizo Chef
Yield: 1 loaf
Ingredients:
Semolina Bread, Baked, Baking, Bread, Rava Bread
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
  • 1/4 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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14 comments:

  1. 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.

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  2. 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.

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  3. Delicious semolina bread Archana love it.

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  4. Very nicely done, looks great

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  5. 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.

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  6. great looking semolina bread..perfectly baked..

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  7. The bread has got a good crumb...

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  8. lovely bread,though I tried a savory version but this looks equally tempting..

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  9. You got a beautiful crumb to your semolina bread Archana. Bread looks absolutely perfect.

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  10. 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.

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  11. Love the crust of this bread, beautifully baked..

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  12. Beautiful bread love the crust.

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  13. The loaf looks great! Love the color of the crust.

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