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, you can not only cook delicious porridge from semolina, 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 at the same time 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 just 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, we activate fresh yeast by preparing a dough. 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 at room temperature and knead the dough - soft, perhaps a little sticky to your 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.

Bake for the first 10-15 minutes at 220C, then reduce to 200C and bake until golden brown and dry skewer, 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!

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Training

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Cook

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.

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.

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.

I saw the recipe for this bread in one of the culinary groups. He immediately intrigued me, I decided to cook. I tweaked the recipe a bit. As a result, bread with the addition of semolina, baked in a bread machine, turned out to be tall, beautiful, lush and very tasty. It will be a great addition to many dishes.

Ingredients

To make bread with semolina we need:

water - 330 ml;
sugar - 1.5 tbsp. l.;

semolina - 100 g;

salt - 1.5 tsp;

wheat flour 400 g + 3 tbsp. l.;

vegetable oil - 2 tbsp. l.;

yeast - 1.5 tsp

Cooking steps

Prepare products for baking bread with semolina.

Pour water and vegetable oil into a bucket of a bread machine.

Pour in salt and yeast (lay the products in accordance with the instructions for your bread machine).

Set the main mode, weight - 750 grams, crust color - "Medium". I baked bread with semolina on this mode for 3 hours and 10 minutes. It is very important to control the formation of the kolobok, the dough should be soft, not sticky to the walls of the bucket. If the dough sticks to the walls, add a little flour (but don't overdo it).

Cool the prepared bread slightly in a bucket of a bread machine, and then take it out and cool completely on a wire rack. Bread made with the addition of semolina turns out to be high, porous.