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My recipe

White semolina bread

This bread with firm crumb is perfect for sandwiches and bruschetta. It stays fresh for long time and does not require hours for making.

Белый хлеб с семолиной

  • 150 ml warm water
  • 1 cup ( 240 ml) white flour
  • 1/2 cup ( 120 ml) semolina
  • 1 tsp salt
  • 1/2 tsp malt (optional)
  • 1 tsp (2 - 2.5 g) dry yeast
  • 1 tbsp vegetable oil (lard, butter)
  • In a bowl sieve together white flour and semolina
  • Dissolve the yeast in the water, add sugar, malt and allow to stay for 10 min in a warm place
  • Make the dough adding gradually the flour. Add salt and oil at the end
  • Knead the dough thoroughly for 15 min, transfer into a greased bowl, cover with cling film and leave to rise for 1 hour in a warm place
  • Shape the dough into a loaf
  • Transfer the loaf onto the parchment paper and sprinkle with semolina
  • Cover and allow to rise again for 20-40 min
  • Preheat the oven together with the baking tray to 230C
  • Make slashes on the bread
  • Transfer the loaf onto the hot baking tray and bake 3-4 min at 230C
  • Spray the oven, reduce the heat to 210-200C and bake for 30-35 min until nice and golden
  • Cool on a wire rack
I used the bread machine to knead my bread.
The malt is an optional ingredient, but it contributes to a better rise.