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Semolina bread is a healthy bread recipe. Crunchy top with soft chewy texture inside, this bread recipe is perfect for any meal.
I bake breads, at least once a week. Since, the time I have got it right, I have been baking breads at home. I don’t even remember when was the last time I bought bread from market. It is that addictive and easy to bake, not to forget, totally hygienic. You can check out various bread recipes in my blog. APF or white bread, 100% Whole wheat bread (Brown Bread), Ladi Pav, pizza dough, Garlic Knots, Cinnamon rolls etc. They all are easy recipes and I have included various important points and tips for baking perfect loaves of bread.
What is Semolina?
Semolina is a coarse flour, derived from wheat grain. It is indeed healthier than All Purpose flour, and hence different recipes of semolina are quite liked by many. I have an Instant Semolina ( suji )Idli (savoury cakes) recipe in my blog. Do check it out for a perfect, fluffy idli.
Semolina is available in different sizes in India. Most of the recipes, use fine or almost powdered semolina for baking a bread out of it. I wanted to use the easily available semolina for this semolina bread recipe, which could be used by all to bake this bread and hence I have used normal semolina or suji.
Important Tips for Semolina Bread Recipe
Here, I am listing a few points to keep in mind while baking this bread. Do read these all, before you attempt this semolina bread recipe.
Semolina – I have used normal semolina, which I use to make Suji ka Halwa also. I have not powdered it, however, if you wish you can do that. Finer the grain or the flour, smoother the bread will look. I kind of like this rustic top of my semolina bread and hence used it as is.
Milk – I have used only milk in this Semolina bread recipe. You can take half milk and half water too.
Yeast – I have used dry instant yeast. It is absolutely fine to use dry Active yeast, if you want to. Just proof it well before using. Mix it in warm milk with sugar and let it get activated. If it is not frothy even after 15 min, then discard this mixture and make a new one. If the yeast is not good, the bread will not rise at all.
Ghee – I have used desi Ghee (clarified butter) in this recipe. You can use butter or even oil for adding in the dough. For brushing on top, you can use ghee, butter or milk.
Milk Cream – I have added milk cream in this recipe. You can use any fresh cream also.
Kneading – It is an important step in any bread making. And you just can’t skip it. For this semolina bread you will have to knead the dough for at least 20 min. When you see that the dough is smooth and soft then you can keep it for first proofing.
For kneading the dough, push it away from you using the palm of your hand and then pull it back. Do not add any extra flour in it. You can add 1-2 tsp of water, if need be, but only after you have added all the ghee and milk cream. The dough will become so soft after kneading, you find it hard to believe that it is a semolina bread dough.
Proofing – The dough should rise to double after first proofing and a little more than double after second proofing. It took me 1 hour for first proofing and 35 min for second proofing. It all depends on the temperature in your area, so it might take more time for you.
Some other interesting recipes from my blog and YouTube channel;
- Paneer 65
- Chocolate cookies in kadai
- Samosa (crunchy and delicious)
- Instant Dhokla (without dahi)
- Aloo Tikki (market style, super crunchy)
- Strawberry Ice Cream
- Chiffon Cake (Best sponge)
Recipe Video of Semolina Bread
Do go through this recipe video of Semolina Bread for a better understanding of how to knead the dough. It is also available on my YouTube Channel, “flavourhome by Sutiksha”. If you like this recipe, do support me by liking the video and sharing it further. Also, SUBSCRIBE to my YouTube channel to get all the recipe video updates regularly.
- Semolina – 2.5 cup
- Milk – 1 cup
- Dry Instant Yeast – 1.5 tsp
- Sugar – 1.5 tbsp
- Salt – 1 tsp
- Ghee – 2 tbsp
1.Mix semolina and warm milk in a bowl. No dry flour should be left. Now cover the bowl and leave it to rest for about 40 min. Semolina will adsorb the moisture and get soft.
2. After 40 min, add sugar and yeast in it. Start kneading the dough. First mix the sugar and yeast on low speed (if using hand mixer or stand mixer). Once mixed, knead the dough for 4-5 min. Then add 1 tbsp of ghee, 1 tbsp of cream and again 1 tbsp of ghee at regular intervals of 3-4 min of kneading each time. You can watch the video for a better understanding of these steps. Towards the end, if need be, you can add 1-2 tsp of water. The dough should be soft, supple and fluffy to touch by the end of kneading it, for a total of 18-20 min.
3. Now put it in a greased bowl, cover with a damp kitchen towel and keep in a warm place for first proofing. The dough should double up in size in about an hour. It might take longer also, depending upon the temperature in your area.
4. After first proofing, degas the dough (punch it to release all the gas formed in it) and knead for about a minute or so. Now flatten it out into a thick sheet and then roll into a log. Pinch to seal the edges and keep it in a greased bread tin, cover and keep in a warm place for second proofing.
5. After about 30-35 min the dough will be more than double in size ( it might take a little longer too). Brush it lightly with ghee or butter. Bake in a pre-heated oven at 200 degree Celsius for about 30-35 min or until done. I baked this semolina bread in Microwave Convection Mode and it took 35 min to bake. Time might vary as per your oven settings.
6. Once baked, brush it immediately with ghee or butter and cover for 5 min. Unmould the bread after 5 min and keep on a wire rack. Again cover with a damp kitchen towel until cool completely. Do not be in a hurry to slice it. Once cooled off, you can slice it and enjoy.
I would love to hear from you if you try this Semolina Bread recipe. Do mention it in my comments section how you liked it or if you made any changes to it. Also if you bake this bread and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there, so that even I can appreciate your efforts.
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