Home Salads and appetizers Bread oven with the addition of semolina. Semolina bread

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Bread oven with the addition of semolina. Semolina bread

How fluffy and soft this bread turns out, just a miracle! And it's all about the secret ingredient added to the dough, and this is ... semolina!

Yes, from semolina you can not only delicious porridge cook, make puddings, bread cutlets and add it to casseroles! The fact that on the basis of this delicate, fine, like the thinnest white sand of tropical beaches, cereals, you can bake delicious manniks without any flour at all - you already know, right? The site is full of various recipes, there is even a whole subsection with mannas. But the fact that semolina is great to add to yeast dough, and that it becomes even more tender, softer, fluffier - this was an interesting discovery for me too.

There is quite a lot of semolina in this bread with semolina - half as much as flour. But even in simple yeast dough - for muffins, buns, pies - it is advised to add a couple of tablespoons of semolina - for greater splendor and delicate baking structure. Need to try:)
For the recipe I thank the author Cake from Webspoon.

Ingredients:

For a loaf weighing approximately 700 g:

20 g fresh yeast (or 7 g dry, but fresh is better!);
1 tablespoon of sugar;
300 ml of warm water;
340-350 g wheat flour (about 2 and 2/3 cups);
180 g semolina (1 cup);
1 teaspoon of salt;
20 g butter.

How to bake:

As usual for yeast dough, activate fresh yeast by preparing the steam. We crumble yeast into a bowl with our hands, pour in sugar, rub with a spoon to melt, and pour in half (150 ml) of water - pleasantly warm, about 36C.

Now sift in about one and a half cups of flour and stir. It turns out not very thick dough - dough. We put a bowl with it in a warm dough for 15-20 minutes. With dry active (granulated) yeast, dough is made similarly, only without flour: yeast, sugar and water are mixed. And if the yeast is instant (powdered), then they are added immediately to the flour.

When the dough rises and begins to bubble, pour in the rest of the water, also warm, and mix.

For 2-3 calls, sift the rest of the flour and pour in the semolina.

Salt, add soft butter room temperature and knead the dough - soft, perhaps a little sticky to the hands.

It is not worth pouring a lot of flour in excess of the norm, so as not to make the dough too steep - let it be soft and tender, then the bread will be lush, fluffy, and rise well. In addition, after standing, the semolina is saturated with moisture and the dough becomes less sticky.

Knead the dough for several minutes (the longer the better!), put it in a bowl greased with vegetable oil, cover with a clean towel and put in a warm place to rise for 45-60 minutes.

Line a baking sheet with parchment paper and dust the paper with flour. After kneading the risen dough, form a round loaf and put it on a baking sheet. Put in heat for another 30-35 minutes.

We heat the oven to 220C. At the bottom we put a heat-resistant form with water to create steam. And put in a preheated oven with bread, on the middle level.

We bake the first 10-15 minutes at 220C, then reduce to 200C and bake until golden brown and dry skewers, another 20-30 minutes, try - the specific time depends on the oven.

To make the crust soft, take the finished bread out of the oven, sprinkle the loaf with water and cover with a towel for 10 minutes.

That's how fluffy bread with semolina turns out!

Bread on kefir with the addition of semolina pleased me with its porosity and softness. It has a pleasant sour-milk note, and this bread does not crumble at all. The presence of semolina in the composition of bread is almost imperceptible in taste, but it is it that gives the characteristic lush and delicate structure to the bread slices. Bread with semolina is perfectly stored and does not stale for a long time. You will definitely like it! I suggest that you treat your family with fresh and delicious pastries as soon as possible.

Ingredients:

dry yeast - 1.5 tsp (fast acting)
Wheat flour– 450 g
salt - 1 tsp
sugar - 2 tsp
semolina - 50 g
kefir - 250 ml (room temperature)
water - 70 ml (warm)
vegetable oil - 2.5 tbsp.

How to cook bread with semolina in a bread machine:

The total amount of liquid used in the recipe is 320 ml. The proportions of water and kefir can be different, depending on personal preferences. I usually take 250 ml of kefir and 70 ml, and a recipe with this proportion has never let me down.

The ingredients are loaded into the bucket of the bread machine according to the instructions. Some models require the initial loading of dry ingredients, while others require liquid ingredients.

For baking in a bread maker Panasonic select the "Basic" mode of operation (in your model it can be "Basic" or "French"). This bread is especially tasty if baked with a medium crust, so we choose this parameter in the next step.

The operating time of the bread maker is 4 hours.

As a result, we get a tasty and fragrant medium-sized bread loaf.

We take out the loaf from the bucket of the bread machine and leave it under the towel. Cutting and eating hot bread is not recommended, so wait for it to cool completely.

Semolina kefir bread is great for all dishes, it can serve as the basis for sandwiches and sandwiches. It's delicious even with a glass of warm milk!

I am sure that this recipe will become a favorite for owners of home mini-bread factories))

Bon Appetit!!!

We thank Svetlana Kislovskaya for the recipe with a photo!
Panasonic 2502

Cooking in a bread machine. Best Recipes and secrets of the home bakery Shumov A.A.

Semolina bread

Ingredients

400 g semolina, 100 g premium wheat flour, 1 egg yolk, 1 teaspoon melted butter, 2 tablespoons olive oil, 1 teaspoon instant dry yeast, 2 teaspoons sugar, 1 teaspoon salt.

Cooking method

Lightly beat the egg yolk in a bowl with a whisk, pour in enough water to make 250 ml of liquid. Pour into mold, add olive oil. Add semolina and flour. Add salt and sugar to different corners of the mold. Make a small well in the flour, put in the yeast.

Bake in the “Normal” mode, crust: medium. After finishing kneading the dough, grease the surface of the product with ghee. Cool the finished bread.

Cooking advice

For the preparation of yeast dough, it is best to use raw tap water of moderate hardness. Water with increased hardness slows down the fermentation process, excessively soft water also prevents fermentation and worsens the taste of the finished product. Therefore, it is better not to use bottled water and tap water with a high content of salts and other impurities to prepare the dough. The best option would be good tap water or filtered water.

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555. SECURE PIES? cups of semolina, 1? glass of milk, Art. spoons of sugar, crackers, 1 tbsp. a spoonful of butter or margarine, salt, 1 egg for lubrication. Place thick semolina porridge on a small plate with a layer 1 cm thick. Cut the cooled porridge into quadrangular pieces,

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From the author's book

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From the author's book

Semolina balls Ingredients 1.5 cups semolina, 4 tbsp. spoons of flour, 2 tbsp. spoons of olive oil, 2 tbsp. tablespoons of butter, salt. Cooking method Sprinkle semolina with salted water and mix thoroughly with circular movements of your fingers, constantly sprinkling

From the author's book

Semolina cutlets Ingredients 1 cup semolina, 4 hard-boiled eggs, 2 tbsp. tablespoons butter, 2 cups milk, 2 tbsp. tablespoons of breadcrumbs, salt. For the sauce: 0.5 cups of sour cream, 5–6 sprigs of parsley, 5–6 sprigs of dill. Method

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Semolina and wheat flour are products of the same flour mill. Just semolina - leaving the sieves of large particles of flour after sifting, semolina is not specially made. By nutritional value these products also overlap and often replace each other in recipes. It is worth noting that the graininess of semolina gives a good texture to casseroles, friability shortcrust pastry, however, flour is more popular in yeast baking in our country, but semolina is often used in Moroccan cuisine.
Bread is the head of everything! The main food for Armenians, despite the variety original dishes First of all, it is bread. We are Armenians, instead of let's have breakfast, lunch or dinner, we say: "Let's eat bread!" yeast, but on tthmore (this is sourdough, a piece from the old dough). I decided to experiment and bake bread with semolina. The experiment was a success, I think.

Semolina and wheat flour are products of the same flour mill. Just semolina - leaving the sieves of large particles of flour after sifting, semolina is not specially made. In terms of nutritional value, these products also coincide and often replace each other in culinary recipes. It is worth noting that the graininess of semolina gives a good texture to casseroles, friability to shortcrust pastry, however, flour is more popular in yeast baking in our country, but semolina is often used in Moroccan cuisine.
Bread is the head of everything! The main food for Armenians, despite the variety of original dishes, is first of all bread. We are Armenians, instead of let's have breakfast, lunch or dinner, we say: "Let's eat bread!" yeast, but on tthmore (this is sourdough, a piece from the old dough). I decided to experiment and bake bread with semolina. The experiment was a success, I think.