Blogging Marathon# 52: Week 4/ Day 1
Theme: Bookmarked Recipes
Dish: Semolina Bread from Sandhya's My Cooking Journey
My theme for the final week of this month's marathon is 'bookmarked recipes'. It is almost impossible to pick just 3 dishes from my ever growing list of bookmarks, so I narrowed my search to just breads. After the month long mega baking marathon from April, I have many breads and other baked goodies bookmarked -- I thought this will be the beginning of many I tried from those.
Semolina bread has been on my to-try list for a very long time. But most of the recipes I saw, needed a covered cloche or a special baking utensil. Also most of them looked very crusty and chewy. Since my family prefers soft, sandwich bread I never got around to try any of the recipes.
But when I saw Sandhya's post with the beautifully sliced soft bread, I knew this was the recipe to try. I had semolina flour in the pantry (one of my many impulse buys) and that is all you basically need along with some yeast, sugar, salt and extra virgin olive oil. Semolina flour can be subbed with fine sooji available in Indian groceries but the coloe of the bread would be a little pale.
Recipe adapted from here & here.
Semolina Wholewheat Bread
Ingredients
- 2 cups Semolina flour sooji Fine or fine
- 1¼ cups Wholewheat flour (or use 3¼cups of semolina )
- 1 tsp Yeast Instant
- 1½ cups Water Tepid (70~78°F)
- 1 tbsp Sugar
- ¼ cup Extra virgin Olive Oil
- 1½ tsps Sea Salt
Instructions
- Combine all the ingredients in a stand mixer or in a large bowl. Mix and knead until the dough is smooth, shiny and elastic, about 8~9 minutes on the machine (10~12 minutes by hand).
- Transfer the dough to a lightly greased bowl, cover and let rise until it doubles in volume, about 1½~2hours.
- Grease a 8½"x4½" loaf pan.
- Turn the risen dough out onto a lightly floured surface. Form the dough into a loaf and place it in the prepared pan, press gently to fit in the pan. Sprinkle the to with semolina flour, cover the pan with plastic wrap and let rise for another 1~1½ hours or until the bread crests just above the rim of the pan.
- Preheat the oven to 375°F. Bake the bread for 35~45 minutes or until the loaf starts to pull away from the edges and the crust is deep golden brown.
- Remove the bread from the pan and let cool completely before slicing.
Sandhya Ramakrishnan
The crumbs are just perfect Pavani! What a lovely idea to combine some wheat flour to the bread. I am going to make that soon and thanks for trying out the recipe 🙂
Sayantani
This is beautiful
Priya Srinivasan
Beautiful loaf pavani, i too have bookmarked this recipe, must try it soon!! 🙂
Sandhiya
Wow..perfectly baked bread..Love the last picture.
Suma Gandlur
That loaf looks beautiful. I too have bookmarked the recipe and need to try it.
sneha datar
Perfectly baked bread, love the texture.
vaishali sabnani
Fantastic! Wish i had bread eaters at home:( . When ever i see your breads i am so tempted to bake.
Sapana Behl
Superb looking bread. Wonderfuly baked...
Srivalli
Ah that loaf looks stunning Pavani..you got it done so well!
Varadas Kitchen
Lovely texture and crumb. This is on my list too.
Global Tastes & Travels Inc.
this bread has the most beautiful color and texture...must try this version
Global Tastes & Travels Inc.
this bread has the most beautiful color and texture...must try this version
Harini-Jaya Rupanagudi
Perfect looking bread, Pavani. This is in my bookmarks as well.
Rocky Md
I have many breads and other baked goodies bookmarked. I thought this will be the beginning of many I tried from those.breadmachinecenter.net
mrkk08
The bread looks very nice, I have read many recipes in your blog, good tips for me, thanksbestbreadmakeronline.com
mrkk08
Tt is wenderful, very nice, It must be very delicous, I just want to use my bread maker to try this, thanks. bestbreadmakeronline.com
Rose
Very easy to make. My kitchen is warm from previous baking so it only took 1hr to rise. The second rise was about 40min. It is going in the oven now. Will update...