date: 2020-07-04T12:20:38.212Z image: https://img-global.cpcdn.com/recipes/9f5312ba51ab3048/751x532cq70/semolina-bread-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9f5312ba51ab3048/751x532cq70/semolina-bread-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9f5312ba51ab3048/751x532cq70/semolina-bread-recipe-main-photo.jpg author: Inez Ortiz ratingvalue: 4 reviewcount: 29152 recipeingredient: - "300 gm fine semolina" - "200 gm whole wheat flour" - "1 tsp instant yeast" - "1 tbsp sugar" - "to taste Salt" - "1 cup lukewarm milk" - "2 tbsp olive oil" - "as needed Lukewarm water" recipeinstructions: - "Mix all the dry ingredients and combine well till it's mixed properly." - "Take the lukewarm water in a big mixing bowl and slowly incorporate the dry ingredients into the water and mix well. It will look like a shaggy dough at this point. Don’t attempt to knead it at this point. Simply cover the bowl and keep it aside for 10 minutes." - "Knead the dough on a clean kitchen counter using the oil and making your hands a bit moist when it's too sticky to handle. Knead for 10-12 minutes by using the stretch and fold method into a smooth, soft and pliable dough." - "Place the dough in a well oiled bowl and cover the bowl with a cling wrap and keep it in a warm place for the dough to double in size." - "Once the dough is doubled, gently punch the dough and remove the air bubbles. Knead again for a minute or two. Roll the dough into a rectangle and fold it tightly like a log and seal the edges well." - "Place the rolled dough in a well oiled bread tin, apply some oil on the top of the log and allow it to almost double or till the dough almost reaches the brim of the tin." - "Preheat the oven at 180 degree celsius for 10 minutes and bake the bread for 40 minutes till the crust is almost golden in colour. Remove from oven and apply butter on the crust and bake for 5 more minutes or so at 190-200 degree celsius." - "Remove the bread from the oven and apply butter on top. Gently take the bread out of the tin and allow it to cool on a wire rack till it's fully cooled. Wait for atleast 2-3 hours before slicing." - "Slice into meat slices and serve." categories: - Recipe tags: - semolina - bread katakunci: semolina bread nutrition: 260 calories recipecuisine: American preptime: "PT29M" cooktime: "PT51M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, it is John, welcome to our recipe page. Today, we're going to make a special dish, semolina bread. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious. Bread made with semolina has a crusty crust like no other. It makes the best croutons and the best Similar to very fine sand. Steps for making this semolina bread. This is a fantastic recipe because it's. Semolina bread is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Semolina bread is something which I have loved my whole life. To get started with this particular recipe, we must first prepare a few components. You can have semolina bread using 8 ingredients and 9 steps. Here is how you cook that. ##### The ingredients needed to make Semolina bread: 1. Make ready 300 gm fine semolina 1. Take 200 gm whole wheat flour 1. Make ready 1 tsp instant yeast 1. Take 1 tbsp sugar 1. Make ready to taste Salt 1. Make ready 1 cup lukewarm milk 1. Take 2 tbsp olive oil 1. Take as needed Lukewarm water The bread had a light golden color and a soft. Semolina Bread - ItalyTamalapaku-Blog. water, active dry yeast, semolina, salt, sugar, olive oil. Semolina BreadVintage Kitchen Notes. unbleached all-purpose flour, active dry yeast, semolina flour. Semolina bread is made with semolina flour added to all-purpose flour. ##### Instructions to make Semolina bread: 1. Mix all the dry ingredients and combine well till it's mixed properly. 1. Take the lukewarm water in a big mixing bowl and slowly incorporate the dry ingredients into the water and mix well. It will look like a shaggy dough at this point. Don’t attempt to knead it at this point. Simply cover the bowl and keep it aside for 10 minutes. 1. Knead the dough on a clean kitchen counter using the oil and making your hands a bit moist when it's too sticky to handle. Knead for 10-12 minutes by using the stretch and fold method into a smooth, soft and pliable dough. 1. Place the dough in a well oiled bowl and cover the bowl with a cling wrap and keep it in a warm place for the dough to double in size. 1. Once the dough is doubled, gently punch the dough and remove the air bubbles. Knead again for a minute or two. Roll the dough into a rectangle and fold it tightly like a log and seal the edges well. 1. Place the rolled dough in a well oiled bread tin, apply some oil on the top of the log and allow it to almost double or till the dough almost reaches the brim of the tin. 1. Preheat the oven at 180 degree celsius for 10 minutes and bake the bread for 40 minutes till the crust is almost golden in colour. Remove from oven and apply butter on the crust and bake for 5 more minutes or so at 190-200 degree celsius. 1. Remove the bread from the oven and apply butter on top. Gently take the bread out of the tin and allow it to cool on a wire rack till it's fully cooled. Wait for atleast 2-3 hours before slicing. 1. Slice into meat slices and serve. Semolina BreadVintage Kitchen Notes. unbleached all-purpose flour, active dry yeast, semolina flour. Semolina bread is made with semolina flour added to all-purpose flour. Semolina is a flour made from a very hard wheat grain called durum. The flour is traditionally used in Italy to make pasta, but it was. Sesame Seed Bread made with semolina flour is very special. So that's going to wrap it up with this special food semolina bread recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!