“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Thursday, 6 June 2013

SEMOLINA LOAF


I had to make this to believe that Semolina could actually be used to make a super soft deliciously yeasty loaf. When I saw this loaf in  Flyod Mann’s site, I was a bit apprehensive to try it out. I thought that the grainy texture of Semolina would not give pliable dough. But step by step as I proceeded, I discovered that semolina is a wonderful medium to work with. All my apprehensions were swept away. The dough was soft and as good as the dough obtained from flour. It rose beautifully and baked well. It was delicious. The slices were wonderful in taste and needed no butter, jam or honey which are otherwise the accompaniments with my home made bread.
I made Semolina loaf three times. First time, I thought perhaps it was a lucky coincidence or perchance that everything went fine and hence the amazing outcome. Sometimes it so happens that the first attempt of a recipe gives fantastic results. However succeeding attempts are not as good. Assuming it to be this kind of a case, I baked Semolina Loaf twice again. Each time it was equally good and we loved it.
My first Semolina Loaf
The slices are tender, sweet and yeasty.


You can find the original recipe here
Given below is the recipe that I followed-
SEMOLINA LOAF 
Ingredients
1 ¾ cup semolina
¾ cup water (quantity of water can vary depending on requirement while kneading)
2 tablespoons olive oil
½ tablespoon sugar
¾ teaspoon instant yeast
½ tablespoon sugar
½ teaspoon salt
Method
Whisk together semolina, yeast and salt. Add olive oil.
Add sugar to warm water.
Add water to semolina mix.
Knead for 10 to 12 minutes. Initially the dough feels dry and grainy but by the end of kneading, it becomes smooth and elastic.
Transfer the dough to a greased bowl. Cover with a cling film and let it rise for 1 ½ hours.
Remove from the bowl and knead for another 8 to 10 minutes.
Using a rolling pin, roll out the dough into a rectangle no wider than the loaf tin that you are using. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours.
Bake in a pre heated oven at 180 degrees C for 20 minutes or till the loaf turns golden brown and the bottom sounds hollow when tapped.
Remove from the loaf tin, cool and slice.

Sending Semolina Loaf to Vegan Thursdays.
conceptualized by Priya Suresh Of Priya’s Versatile Recipes 




Veganism is a philosophy and lifestyle. Most common reasons for becoming a vegan are spiritual concerns, ethical commitments or concerns for the environment. Proper and planned vegan diets satisfy all nutritional needs and are easy on the system. Being simple and nourishing, vegan diets keeps many modern day diseases at bay.
I am happy to be a part of this group.







Sending semolina loaf for YEAST SPOTTING



13 comments:

  1. it looks so perfect, i could not believe only semolia is the main ingredient seeing you bread

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  2. bookmarked it Namita, through the pic we can make out how fresh and fluffy it is :)

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  3. Definitely bookmarking.. looks so soft.. is it fine quality semolina that u are using

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  4. Prefect crust and wonderful texture, fantastic loaves..

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  5. Wow :) Looks awesome Namita !! Cant believe its semolina :) Gonna try this out soon :)

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  6. you used only semolina in this no flour..great..came out so perfect

    Ongoing Giveaway:-

    http://preetyskitchen.blogspot.com/2013/06/my-first-giveaway.html

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  7. They look so perfect. Beautifully done:)
    Come and participate at my event and giveaway and awards:)
    http://merrytummy.blogspot.co.uk/2013/06/event-annoucement-and-giveaway-cook.html

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  8. Amazed!!Such lovely loaves with semolina. This must be tried soon.

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  9. Hi,the loaf looks perfect. Please clarify if you have used fine sooji or rawa? what kind of semolina should be used here?awaiting your reply and then will try this recipe.thanks in advance!

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  10. Hello! I have used the sooji commonly available in the stores.I have used Rajdhani brand commonly available here. If your semolina is a bit coarse and grainy, you can make it fine in your mixie.
    Let me know if this helps.
    Happy baking!

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  11. you are genius ma'm.

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  12. Hi Namita,
    Looks like a great recipe to try! However,need your clarification on measurement issue. The standard cups available in Indian shops are 200ml (i.e. 1 cup = 200ml), however US 1 cup measure = 240 ml.
    Please specify which cup measurements are you using? Thanks in advance! Pritika

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  13. Hello Pritika, I am a little late in answering you. I use 240 ml cups for all my breads, quick breads and cakes. Please go ahead and try it out. I am sure the bread will come out well and you'll love it. Happy Baking!

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