Sunday, 24 August 2014

Semolina (Cream of Wheat /Rava) Bread

Semolina Bread 

There was so much of posts around this semolina bread in a baking group I am part of, So I decided to try it. I was little skeptical on whether it will rise and taste good. After baking all my doubts were cleared.

  • Warm Water -1.5 Cup (Not too Hot not too cold)
  • Yeast - 1 Teaspoon
  • Semolina (Rawa)- 3.1/4 Cup
  • Sugar - 1 Tablespoon 
  • Salt - 1.5 Tablespoon
  • Olive Oil - 1/4 Cup 

  • In a mixing bowl, add the water and sugar and mix well. To this add Yeast and mix.
  • Cover the bowl with a plate and keep it aside for 10 minutes till the yeast becomes frothy.
  • To this add Semolina, salt and knead it well for 10-15 minutes, add Oil in between the kneading
  • In the beginning it may be sticky as you knead it will form a dough.
  • Take another bowl and slightly coat it with Oil and place the Dough and cover it with a kitchen towel and keep it aside for 1 Hour or till it doubles in size.
  • Once the dough has doubled, bring it to a dusted kitchentop. Dust it with Maida or wheat flour.
  • Now punch down the dough and knead it well for 5 minutes.
  • Shape it into a loaf and place it in a greased Loaf Pan.
  • Cover the loaf pan with a kitchen towel and allow it to double.
  • This would take about 30-45 minutes depending of the climate, the quality of yeast etc.
  • Once the loaf has doubled, Bake it at 200C for 30 - 45 Minutes. 
  • Cool it completely before slicing. 


Post a Comment