Best 2 100 Semolina Bread Recipes
Embark on a culinary journey with our diverse collection of 100 semolina bread recipes, each offering a unique taste and texture to tantalize your palate. From the classic Italian semolina bread, renowned for its golden crust and airy crumb, to the hearty Algerian kesra bread, boasting a dense, nutty flavor, our selection caters to every bread enthusiast. Discover the rustic charm of Moroccan khobz semolina bread, perfect for dipping in olive oil and herbs, or indulge in the rich, buttery goodness of Portuguese pão de trigo bread, a staple in many households. Experiment with the tangy sourdough semolina bread, a delightful blend of tanginess and chewiness, or create a healthier alternative with our whole wheat semolina bread, packed with fiber and nutrients. Whether you prefer the simplicity of a basic semolina bread or the intricate flavors of our herb-infused or cheese-stuffed variations, our recipes offer endless possibilities to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
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
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. :-).
Tips:
- Select the Right Semolina: Use high-quality, finely ground semolina for a smooth and consistent texture.
- Activate the Yeast Properly: Ensure the water temperature is lukewarm (around 110°F) to activate the yeast effectively. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly.
- Knead the Dough Thoroughly: Kneading develops the gluten in the dough, resulting in a well-structured and elastic loaf. Knead for at least 10 minutes, or until the dough becomes smooth and elastic.
- Proof the Dough in a Warm Place: Find a warm spot in your kitchen, such as a turned-off oven with the light on, to allow the dough to rise. Cover the dough with a damp cloth to prevent it from drying out.
- Don't Overproof the Dough: Overproofing can lead to a dense and gummy bread. Check the dough by gently pressing it with your finger; it should spring back slowly but not immediately.
- Bake in a Preheated Oven: Preheat the oven to the desired temperature before placing the bread in to ensure even baking.
- Cool the Bread Completely: Allow the bread to cool completely before slicing and serving. This helps the bread set and develop its full flavor.
Conclusion:
Semolina bread is a delicious and versatile bread that can be enjoyed in various ways. With its unique texture and nutty flavor, it's perfect for sandwiches, toast, or as a side dish to your favorite meal. Experiment with different toppings and fillings to create a loaf that suits your taste preferences. Remember to follow the tips and instructions provided in this article to achieve the best results. Whether you're a seasoned baker or just starting, semolina bread is an excellent choice for your next baking adventure. Happy baking!
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