Baking bread is always fun. I look forward to bake with different flours. This Semolina bread turns out perfect every time I make it. A bread that looks rustic with a nutty flavor will be the apt description. Generally I had seen bread recipes using wheat flour and all purpose flour. When I came across this recipe I was awestruck by the use of semolina(aka rave in south India) and immediately wanted to try it out. This bread has a crunchy crust, with a super soft and perfect crumb on the inside. It rises tall and has a lovely crown on the top. Looks just like a store bought gourmet bread. Ahh! I so love this bread.. A must try! This is super easy to make for everyone, a newbie as well..
water 1 1/2 cups
rapid rise yeast 1 tsp
coarse/fine rava or semolina flour 3 1/4 cups (I used coarse rava)
sugar 1 tbsp
olive oil 1/4 cup + 2 tsp
salt 1 1/2 tsp
Warm the water in microwave for 40 secs.
Pour the water into a large mixing bowl.
Add the yeast,sugar, olive oil, coarse/fine rava and salt and stir with a rubber spatula just until a rough dough forms.
Let the dough sit for 5 mins.
Knead the dough for 12 mins (or until it is very smooth, shiny, and elastic) using a stand mixer or by hand.
Note: If kneading by hand dust a lil bit of the semolina (coarse/fine rava) on the board before starting.
Transfer the dough to a lightly oiled container, smear it with 2 tsp of olive oil and cover with a plastic wrap.
Keep the dough in a warm place for it to double in size.
Note: I keep it inside the oven with light turned on, it doubles in 60-80 mins when its cold weather. In warm weather takes less than 60 mins
Lightly grease a loaf pan with oil. (I used 9X5 pan.)
Lightly dust the counter with semolina flour.
Transfer the dough and turn it out onto the counter.
Form the dough into a loaf.
Place the loaf into the pan, seam side down.
Lightly dust the top of the loaf with semolina.
Let the loaf rise until it crowns just above the rim of the pan.
Note: takes about 50-60 mins
Preheat oven to 375 deg F.
Place the loaf on the middle rack of the oven and bake for 40 mins or until the loaf pulls away from the sides of the pan and the crust is a deep golden brown.
Remove loaf from pan.
Let the bread cool completely before slicing.
Tip: keep the cooled bread wrapped with plastic wrap over night in the refrigerator, to enable uniform and easy slicing.