Wiki says "Semolina is the coarse purified wheat middlings of durum wheat mainly used in making pasta and couscous."
It is widely used in Indian cooking and so this bread was a delight to bake with an ingredient very close to my heart. When my brain gave up on me and no yeast breads would pop out, Kalyani came to my rescue and she suggested that I look into this bread as this bread never fails.
And just as Kalyani assured me, this bread rose beautifully and I probably should have used a smaller loaf pan to get the 'crowning' effect. But the texture and bite were perfect.
As I am composing this post, I am extremely disappointed that I lost loads of pictures from my SD card. But the silver lining is that I could recover a couple of pictures of this Semolina Bread.
Recipe Source here
Water 1 1/2 cups
Sugar 2 Tbsp
Active Dry Yeast 1 1/2 tsp
Semolina, Fine 3 1/4 cups (Use Chiroti Rava)
Salt 1 1/2 tsp
Olive Oil 1/4 cup
Method Of Preparation -
In a bowl add 1 1/2 cups of warm water, sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.
In a stand mixer bowl, add the fine semolina, salt, olive oil and mix well.
Add in the yeast solution and let the mixer knead for about 10-12 minutes until a soft and elastic dough is formed.
Oil the bowl and set aside in a warm place for the dough to get doubled (about 2 hours).
After the dough has doubled, deflate and roll into a loaf shape and place it in a 8 1/2 X 4 1/2 loaf pan, cling wrap loosely and place it in a warm place.
After the dough has risen to the top of the loaf pan or just over the top, preheat the oven to 375 °F.
Place the loaf pan in the middle rack and bake for about 35-40 minutes until the top is evenly brown and the sides are pulled to the center.
Remove from the oven and let it sit in the loaf pan for about 5-10 minutes. Run a knife around the edges and invert over a cooling wire rack.
Slice after the loaf is no longer warm.
We enjoyed the slices toasted, as grilled sandwiches and as chili cheese toast.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 15 minutes + Resting time 4 hrs + Baking time 40 minutes
Makes 9 inch loaf