SEMOLINA BREAD WITH SESAME SEEDS
A delicious and easy to make bread
Provided by Marilena Leavitt
Categories Bread
Yield 4 loaves
Number Of Ingredients 9
Steps:
- In a 5-quart bowl, mix the yeast with 3 cups of lukewarm water (the water should feel just a little warmer than body temperature). Using a wooden spoon, mix in the flours and the salt, little by little. You will need to use very wet hands to incorporate the last bit of flour. No kneading is required. Alternatively, you can use a heavy-duty stand mixer equipped with a dough hook. Mix until uniformly moist. (At this point, the dough will be wet - do not add more flour.)
- Cover the dough loosely and allow it to rest at room temperature until it rises, about 2 hours. At this point, it may be used right away, or, it can be refrigerated for later use (tip: cold dough is less sticky and easier to handle). To store in the refrigerator, place the dough in a lidded, but not airtight, container and use over the next week or so.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound piece (about the size of a grapefruit). Dust the dough with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go. Form an oval or round shaped free-form loaf. Place it on a cornmeal covered pizza peel (or bread board) and allow it to rest for about 40 minutes.
- Twenty minutes before baking time, preheat the oven to 450°F, with a baking stone (or a heavy duty sheet pan--inverted and pre-heated) placed on the middle rack. Place an empty broiler tray on a shelf that will not interfere with the rising bread. This will add moisture to your oven and will prevent your bread from forming a crust too soon.
- Prepare the cornstarch wash. In a small skillet, blend well the cornstarch with the water. Boil for just 30 seconds, or, until the mixture appears "glassy". Cool completely.
- Just before baking, paint the surface of the dough with the cornstarch wash, sprinkle with sesame seeds and slash the surface diagonally, using a serrated knife. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the door to trap the steam.
- Bake the bread for about 30 minutes, or, until the crust is golden brown and firm to the touch. Cool on a rack before slicing and serving. Enjoy!
KHOBZ EL DAR (ALGERIAN SEMOLINA BREAD)
If you've never tasted Algerian bread, then you should definitely give this very easy recipe a try. Known as Khobz el Dar, it requires no kneading, no special techniques, and only basic ingredients. The result is an incredibly soft bread, slightly sweet, that tastes like brioche. Absolutely delicious.
Provided by chouchou65
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 8
Number Of Ingredients 13
Steps:
- Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
- Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
- Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
- Line a baking sheet with parchment paper or a baking mat.
- Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
- Preheat oven to 400 degrees F (200 degrees C).
- Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
- Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 40.2 g, Cholesterol 48.9 mg, Fat 10.8 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 249.6 mg, Sugar 3.3 g
100% SEMOLINA BREAD
This is a basic semolina bread which is ideal for vegetarian/vegan diets. Recipe is for a 2 lb loaf in a bread machine.
Provided by AlmzAlly
Categories Yeast Breads
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed.
- Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings.
- Push start and come back in 3 1/3 to 4 hours. :-).
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- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds and milk, mixing to form a shaggy dough., Knead the dough, by hand or by machine, for 10 minutes, or until it's smooth and supple., Place the dough in a lightly greased bowl, and allow it to rest, covered, for 1 hour; it'll become quite puffy, though it may not double in bulk.
- You may also use your bread machine, set on the dough cycle, to prepare the dough to this point., Transfer the dough to a lightly greased work surface, and shape it into a log.
- Grease an 8 1/2" x 4 1/2" bread pan, and sprinkle it heavily with sesame seeds., Place the loaf in the pan, brush it with milk or a bit of beaten egg white, and sprinkle it with additional sesame seeds.
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