White bread with semolina

Bread 525 Last Update: Jul 28, 2021 Created: Jul 28, 2021 0 0 0
White bread with semolina
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Wheat bread with semolina is one of the favorites in our family. This homemade bread always turns out incredibly tender, airy and just melts in your mouth. The thinnest crust will pleasantly surprise you with its softness, and does not crumble when slicing bread.

I checked the recipe for this delicious bread many times, while several times I corrected the proportions of water. In this case, I offer you the best option. It may seem that too much liquid is used, but this is not so - the semolina absorbs water. The most important thing is not to be lazy and knead the dough longer and let it brew well.

Ingredients

Directions

  1. The recipe for this delicious homemade bread includes products such as warm boiled water, wheat flour, semolina, salt, sugar, butter and fresh yeast.
  2. First, let's make a dough. To do this, mix warm water with sugar, yeast and a glass of sifted wheat flour.
  3. Let the dough stand warm for about 40 minutes - see that it rises and becomes covered with numerous bubbles. As soon as the dough begins to settle, you are ready, you can work.
  4. Pour the rest of the sifted flour into the prepared dough (you can not sleep a little), semolina and salt.
  5. Mix everything so that the flour is moistened. Then, little by little, add soft butter, stirring it into the dough.
  6. I advise you to knead the dough for a rather long time - at least 15 minutes. If you have an assistant (bread maker or kneader), you can use it. As a result, the dough should be very soft, not clogged with flour, but at the same time not sticky.
  7. We leave the dough to rest in a warm place for 2 hours, covering the bowl with a towel or cling film. When the dough has doubled (after about 1 hour), knead it and let it stand still until it increases by 2-3 times.
  8. Then you need to shape the dough - I usually make two loaves, since one is very large. You can make it like me in the form of loaves or round bread - this is optional. We transfer the blanks to a baking sheet, which must be lined with pegment and sprinkled with a small amount of flour.
  9. We give the blanks to distance in a warm place until they double in size. To do this, warm up the oven a little and turn it off - the temperature should not be high (30 degrees). Then we spray the blanks with warm water and set them to bake for 40 minutes in a preheated oven.
  10. First, we bake the bread for 15 minutes at 240 degrees with steam (for this, put a bowl of boiling water on the bottom of the oven), then remove the steam and bake it for another 30 minutes at 200 degrees. This is how I cook, and you should take into account the peculiarities of your oven - it may take more or less time. Since we did not lubricate the blanks with anything, the crust will not brown very much.
  11. Cool the finished white bread with semolina on a wire rack so that the bottom does not become wet (condensation). When the homemade bread has cooled down, you can enjoy the fragrant homemade pastries.

White bread with semolina



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Wheat bread with semolina is one of the favorites in our family. This homemade bread always turns out incredibly tender, airy and just melts in your mouth. The thinnest crust will pleasantly surprise you with its softness, and does not crumble when slicing bread.

I checked the recipe for this delicious bread many times, while several times I corrected the proportions of water. In this case, I offer you the best option. It may seem that too much liquid is used, but this is not so - the semolina absorbs water. The most important thing is not to be lazy and knead the dough longer and let it brew well.

Ingredients

Directions

  1. The recipe for this delicious homemade bread includes products such as warm boiled water, wheat flour, semolina, salt, sugar, butter and fresh yeast.
  2. First, let's make a dough. To do this, mix warm water with sugar, yeast and a glass of sifted wheat flour.
  3. Let the dough stand warm for about 40 minutes - see that it rises and becomes covered with numerous bubbles. As soon as the dough begins to settle, you are ready, you can work.
  4. Pour the rest of the sifted flour into the prepared dough (you can not sleep a little), semolina and salt.
  5. Mix everything so that the flour is moistened. Then, little by little, add soft butter, stirring it into the dough.
  6. I advise you to knead the dough for a rather long time - at least 15 minutes. If you have an assistant (bread maker or kneader), you can use it. As a result, the dough should be very soft, not clogged with flour, but at the same time not sticky.
  7. We leave the dough to rest in a warm place for 2 hours, covering the bowl with a towel or cling film. When the dough has doubled (after about 1 hour), knead it and let it stand still until it increases by 2-3 times.
  8. Then you need to shape the dough - I usually make two loaves, since one is very large. You can make it like me in the form of loaves or round bread - this is optional. We transfer the blanks to a baking sheet, which must be lined with pegment and sprinkled with a small amount of flour.
  9. We give the blanks to distance in a warm place until they double in size. To do this, warm up the oven a little and turn it off - the temperature should not be high (30 degrees). Then we spray the blanks with warm water and set them to bake for 40 minutes in a preheated oven.
  10. First, we bake the bread for 15 minutes at 240 degrees with steam (for this, put a bowl of boiling water on the bottom of the oven), then remove the steam and bake it for another 30 minutes at 200 degrees. This is how I cook, and you should take into account the peculiarities of your oven - it may take more or less time. Since we did not lubricate the blanks with anything, the crust will not brown very much.
  11. Cool the finished white bread with semolina on a wire rack so that the bottom does not become wet (condensation). When the homemade bread has cooled down, you can enjoy the fragrant homemade pastries.

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