Thursday, 5 December 2013

Semolina Bread

Interesting recipes are always an intriguing thing for me and if it involves baking, it becomes even more imperative for me to give it a try. This recipe was yesterday posted on a food group that I regularly follow and I immediately got onto the job. The process is similar to any other regular bread with the only difference of adding semolina along with the flour. The result is wonderful crusty bread on the outside and a soft pillowy bread on the inside. For all bread lovers and bakers I highly recommend this recipe. As for my mother, she just cannot believe it when I tell her I no longer buy bread from the market!

For the sponge
1 1/2 cup plain flour
1 tsp instant dry yeast
1 cup warm water

For the dough
All of the sponge
1/2 cup flour
3/4 cup semolina
2 tbsp olive oil
1 1/2 tsp salt
1 tsp olive oil for rubbing the hands and bowl

In a bowl, take the flour for the sponge. Mix the yeast in the luke warm water and add it to the flour. Mix well to make a smooth paste. Cover and keep it in a warm place for about an hour or until doubled.
In another bowl, mix the flour, semolina, and salt. Add the oil and the sponge. Rub a little oil on your hands and knead the dough to a smooth elastic but non-sticky dough. If the dough feels too sticky, rub a little more oil on your hands. Once the dough comes together, wrap it tightly in a cling wrap and rubbing a little oil on the sides of the bowl cover and keep it in a warm place to rise until doubled for about an hour. 
On a floured surface, take out the dough and lightly knead it for two minutes. Lift up the sides and fold it back again. Taper the ends giving it the shape of a loaf and cover with a cling wrap for another hour or until doubled. 
Pre-heat the oven at 200 degree celsius. With the help of a knife, make three insertions on the top at an angle of 30 degree. Bake the bread for 30-35 minutes or until golden brown on top and tapping on the top returns a hollow sound. Remove from the oven and cool completely. Slice the next day for a refreshingly fresh breakfast!                             


  1. Thanks for this comfort receipe...i ll give it a try and lets see how it turns,,...

  2. first time i prepared it, honestly it didnt turned that welll may be bcos of yeast i guess,,.. but later 2nd trail was just mind blowing.. after this experience i always make sure to choose fresh yeast and thanks for suggesting the same.....