This unique Italian bread is everything we want in crusty bread. Thegolden crust, creamy texture, and amazing flavor make it irresistible! Perfect for toast and sandwiches. This post has step-by-step images and instructions to guide you.
Originally posted in February 2012. Images and text in this post have been updated to serve you better. The recipe stays the same, of course.
I love baking with yeast. And though I know it's not everybody's thing, some bread recipes are worth the time and dedication. This is one of them, for sure.
Cheesy Bacon Semolina Bread
Others include oatmeal bread and 100% whole wheat bread. And let's not forget the easiest french bread that needs no kneading, taking complicated out of the bread baking equation.
Made from durum wheat (used to make dried pasta). It has a nutty undertone and gives the bread a welcomed golden hue.
This is a fantastic recipe because it's easy to knead by hand. And even easier with a stand mixer (using the dough hook).
A Simple Semolina Bread Recipe
The crumb is creamy and delicious, dense without being heavy, and perfect for toast or Italian Tomato Bruschetta. And makes the best croutons.
I wanted to bake an all-semolina bread, but it didn't turn out well. It just didn't work. So the compromise was to find bread with semolina and bread flour.
But, if you still want or need to substitute it, you can use spelt or Kamut flour. They're whole flours, so the texture and color will vary.
Khobz El Dar (algerian Semolina Bread) Recipe
This bread makes the best toast for bruschetta and some sandwiches. It's also great for morning toast with butter, dip in olive oil, or part of an antipasto platter.
Let me know in the comments below if you made this recipe andloved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.Known as Pane Siciliano, it’s easy to make and goes perfectly with salami, sausages and Italian cheeses. This bread is so good that you’ll devour it slice after slice!!
Simple Semolina Bread (crunchy & Wholesome)
The main ingredient in this bread is semolina flour. It’s not the coarse semolina used to make polenta or gnocchi alla romana. But fine semolina that’s milled from hard durum wheat and golden in color.
My rustic Semolina Bread is a little bit dense while still soft and flavorful. It’s this texture that makes it pair so well with the strong flavors of southern Italy. Imagine this bread, still warm from the oven, split in half, drizzled with extra virgin olive oil, a pinch of salt, oregano and a few strips of anchovies. That is bliss!
Semolina Bread is traditionally formed in many different shapes in bakeries all over the beautiful island of Sicily. The most common shape is called mafalda and looks a bit like the letter “M” squashed together with a baton of dough across the top. The shape I’ve chosen is called occhi which means eyes and it’s a reference to the eyes of St Lucy who is the patron saint of vision. As you can see, this shape looks a little bit like eyeglasses.
Sara's Sweet On Sicilian Sesame Semolina Bread
Hint: When preheating the oven, place a large baking pan underneat the rack on which you will bake the bread. Pour a cup of water into the hot baking pan just as you put the semolina bread in to bake. The steam created stops the crust from hardening to quickly and allows the bread to rise well. Remove the baking pan of water after 15 minutes. The loaf needs to finish cooking in a dry oven.
Using an stand mixer with a dough hook attachment takes the work out of kneading this bread. However, if you don’t have an stand mixer this dough can be kneaded by hand quite easily.
While this bread is best eaten fresh the day of baking, it will keep for a day or two in a sealed bag or air tight container. Day old Semolina bread is delicious toasted and topped with sun dried tomato pesto!
Semolina Whole Wheat Bread
Alternatively, this bread freezes well. Just wrap in two layers of plastic wrap and pop into a heavy duty, zip lock bag. Freeze for up to one month. Thaw at room temperature and reheat in the oven until crispy on the outside and warmed throughout.
When baking with yeast, always ensure you have fresh yeast. When combined with the warm water and honey, it should become foamy in just 5 minutes or so. If not get yourself new yeast!
Seeing as this is Semolina Bread, the semolina flour is very important. Be sure to purchase the finely milled variety. It’s the same as the one I used in my busiate pasta recipe. Some semolina is more coarse and won’t work in this recipe.
Sesame Seeded Semolina Bread
Preferably weigh ingredients on kitchen scales to get the correct ratio. However, if you use cups always stir the flour to lighten before spooning into the cups measures and leveling off.
Always allow the dry ingredients to mix well with the wet ingredients before deciding that the dough is too dry. It takes time for the moisture to be absorbed into the flour. After the dough has been well kneaded you can then decide if it needs more water.
Yes, in many ways semolina bread is better that white bread. It tastes delicious and has more fibre and protein than white bread. The health benefits of semolina flour include being high in minerals and B vitamins plus it’s known for being good for your digestive system. Semolina flour used in semolina bread is less refined than white flour however it is high in gluten which may not be tolerated by some people.
Best 100% Semolina Sandwich Bread Loaf
Semolina flour has a long expiry date if it’s stored in a cool dry place. So the answer to this question is it depends. It depends on if your pantry is always cool and dry then it’ll be fine in at room temperature until the expiry date on the package.
If instead you’re like me live in a hot, humid climate then the refrigerator or the freezer is the best place for semolina flour. I like to transfer semolina flour into an airtight container before storing in the fridge or freezer.
But if you want to take this bread to a whole new level then you’ll follow this tip. While still warm, split it in half, drizzle the bread with extra virgin olive oil, add a sprinkle of salt and dried oregano then lay on strips of anchovies. Add a pinch of chili flakes if you like.
Semolina Bread (breadmaker Version)
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This classic Sicilian Semolina Bread is golden and fragrant with a crunchy crust covered in sesame seeds. Semolina flour gives this bread a delicious taste and beautiful rich color. Perfect paired with salami, cheeses and sausages. Makes two small S shaped loaves. Each loaf can be cut into 8 thick slices.
Calories: 144 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 1 g | Sodium: 293 mg | Potassium: 78 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 0.2 IU | Vitamin C: 0.01 mg | Calcium: 17 mg | Iron: 1 mg
Weeknight Semolina Bread Baked In A Cloche
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.Semolina Bread is a crusty, hearty loaf of bread. It makes for the perfect addition to your dinner table. This bread recipe is made using semolina flour and is topped with sesame seeds, giving this bread a wonderful flavor. Yields 2 loaves.
Homemade bread recipes are so satisfying to make. Here are some of the many reasons why you'll love this crusty bread recipe:
Don't be intimidated by any of the bread making terms used in this recipe. It's not a difficult bread to make, even if it is your first time. Like most bread recipes made with yeast, this recipe does take time to make. Patience pays off because time equals flavor!
Spiced Scallion Semolina Bread — Gathered At My Table
Make the Poolish: This is just a yeast mixture that pre-ferments to provide flavor and leavening to your bread. To make it, stir together flour and yeast in a medium bowl then stir in the warm water until blended and you have a shaggy dough.
This dough will be like thick cake batter. Cover with plastic wrap and let sit for at least 1 hour, preferably overnight, in a warm place (a cold oven with only the light on works really well). The dough will have lots of little bubbles and should jiggle
Make the bread dough: To the bowl of your stand mixer, add the yeast and lukewarm water. Whisk together to combine and allow to sit for 10 minutes. Yeast should be foamy at the edges.
Tunisian Semolina Bread Recipe
Using the paddle attachment, stir in
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