Seriously baking bread at home is definitely one of my favourite time pass, its completely a kind of therapy especially if you feel too down or stressed. Obviously instead of screaming or irritating others, i get my ingredients to bake a bread. Yes kneading,punching and shaping bread will definitely makes you happy if you love to bake your own bread at home. Semolina bread was in my to do list since a long, finally i baked it as a vegan version. Trust me, this bread is definitely easy one to bake at home, which suits absolutely prefect to kick start a day with some butter and jam.
Prefect to prepare your sandwich, this vegan semolina bread calls for usual ingredients. The main ingredient for baking this fantastic bread is definitely the fine quality semolina. Combined with all purpose flour, those fine quality semolina works awesome to bake this super spongy bread. And this bread stays prefect for a week if conserved properly but trust me this bread gets vanished very much easily than you imagine.
2cups Semolina (fine quality)
1+1/2cups All purpose flour+2tbsp Flour for dusting
1tbsp Sugar
1tbsp Salt
1tbsp Instant yeast
3tbsp Olive oil
1tsp Coarse semolina
1+1/2cups Luke Warm water
Take the semolina, all purpose flour in a large vessel, add the yeast, sugar and water.
Add the oil and luke warm water to the flour and mix everything well with ur fingers..
Turn everything as dough, dust the dough with flour and knead the dough.
The dough must be soft but not sticky, knead them for 10 minutes, put the soft dough in a greased bowl and arrange the bowl in a warm place for an hour.
Punch the dough and sprinkle some semolina, shape it as a tight log, place in a greased loaf pan. Let it sit again for half an hour in a warm place.
Now preheat the oven to 350F.
Bake the bread for 30-35 minutes in middle rack until the crust turns golden brown.
Let the bread gets cool completely. Slice it and enjoy with your favourite spread.
This is part of the Bake-a-thon 2017
Prefect to prepare your sandwich, this vegan semolina bread calls for usual ingredients. The main ingredient for baking this fantastic bread is definitely the fine quality semolina. Combined with all purpose flour, those fine quality semolina works awesome to bake this super spongy bread. And this bread stays prefect for a week if conserved properly but trust me this bread gets vanished very much easily than you imagine.
2cups Semolina (fine quality)
1+1/2cups All purpose flour+2tbsp Flour for dusting
1tbsp Sugar
1tbsp Salt
1tbsp Instant yeast
3tbsp Olive oil
1tsp Coarse semolina
1+1/2cups Luke Warm water
Take the semolina, all purpose flour in a large vessel, add the yeast, sugar and water.
Add the oil and luke warm water to the flour and mix everything well with ur fingers..
Turn everything as dough, dust the dough with flour and knead the dough.
The dough must be soft but not sticky, knead them for 10 minutes, put the soft dough in a greased bowl and arrange the bowl in a warm place for an hour.
Punch the dough and sprinkle some semolina, shape it as a tight log, place in a greased loaf pan. Let it sit again for half an hour in a warm place.
Now preheat the oven to 350F.
Bake the bread for 30-35 minutes in middle rack until the crust turns golden brown.
Let the bread gets cool completely. Slice it and enjoy with your favourite spread.
9 comments:
Oh this bread looks fantastic , do you think we can add some herbs to this bread , or perhaps some seeds ? Would love to try this bread .
The bread looks stunning Priya, so lovely texture..
Wow! The texture looks amazing... I would love to try baking breads now... it's been long since I have been delaying it...
Such a nice texture and neatly sliced bread! Its simply amazing! This is going to be my next bread for sure :)
That is a beautiful semolina bread -- love the crumb and the crust. Good one Priya.
The semolina bread looks perfectly baked Priya. I wish to get a slice.
semolina bread is one of my favorites and this looks so good
Perfect texture priya!! Love that beautiful crumb!!!Good one dear!
Priya this bread has come out superb. You should make a video when next time you make it. Perfect texture, baked. Bookmarking it as so far none of the bread came out perfectly. Still buying from the market.
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