SEMOLINA BREAD
Semolina bread
WIKIPEDIA
Semolina is from the Latin word simila, meaning 'flour' and the Italian word semola, which means bran. It is a milled flour of
durum wheat (Triticum durum) is used mainly in pasta and couscous.
A milled flour from the softer wheat/ bread wheat /(Triticum aestivum) in the United States is also known by the name farina.
In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania, and Croatia, (durum) semolina is known as grits.
SEMOLINA (MOROCCAN) BREAD.
I found this recipe, in french, from a great and passionate cook, Douja and I use it here.
This recipe has a big quantity of yeast proportion to flour and the bread is fluffy, with raised a very pleasant texture and it surprises you with some crunch from semolina flour.
Because of this big quantity of yeast, the high oven temperature (425F), and 15 minutes total time is perfect for rolls, eaten right then and there with soups and dishes with very good sauces.
Later, is good bread, but it is not compared with the rolls that just got out of the oven.
300g flour (2cups)
300g semolina/pasta flour/ (2 cups)
350ml water, room temp (1 + 1/2 cups)
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
50ml (1/4 cup+2 teaspoons) olive oil
One can use the bread machine, and in 2 hours have a smooth, white fluffy dough, OR following Douja's recipe, mix all the ingredients in a bowl for a few minutes, no-knead dough.
Leave to rise, covered, at room temperature for about an hour, until the dough rises double.
Shape and bake for 15 min at 425F.
My NOTE: the best shape for this recipe are rolled, egg-washed, and covered with poppy seeds, white and black caraway, Mrs. Dash, and sesame seeds…. there are many choices that you can use.
It is the same good if you shape the dough into a round shape (a boule) or a long, thin, french batard.
The best is to serve the same day you bake.
BRAIDED semolina bread (cooking with my grandson):
INGREDIENTS:
300g flour (2cups)
300g semolina/pasta flour/ (2 cups)
350ml water, room temp (1 + 1/2 cups)
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
50ml (1/4 cup+2 teaspoons) olive oil
DIRECTIONS:
Mix all the ingredients in a bowl for a few minutes, with no-knead dough.
Leave to rise, covered, at room temperature for about an hour, until the dough rises double.
Shape and leave to rise again, 20-30 minutes.
Bake for 15 - 20 min (depending on shape) at 425F.
My NOTE: the best shapes for this recipe are rolled, egg-washed, and covered with poppy seeds, white and black caraway, Mrs. Dash, and sesame seeds…. there are many choices that you can use.
It is the same good if you shape the dough into a round shape (a boule) or a long, thin, french batard.
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