Semolina & Flour Bread
I have found that some like this bread less thick than I do. Some also just use Semolina where I use both Semonlina and Bread Flour then there are times when I just Semolina. Either way, the result is fabulous!
- This particular night I used 4 cups of fine Semolina and 2 cups of KA Bread Flour
- 2 teaspoons dry active yeast
- 1/2 liter of warm water
- 2 teaspoons of salt
- 1/3 cup of Extra Virgin Olive Oil
- 1/2 cup of Black Seeds, you can use any seed or none at all
- 1 egg yolk and 2 teaspoons of water for the wash
Activate the yeast in the warm water and allow it to become a bit frothy.
Measure out all other ingredients and put on top of the yeast mixture and as always making sure that the salt is last so as to not touch the yeast and kill it.
Knead for 2-5 minutes to make a bit of a sticky but smooth dough. I have found that in Algeria the woman say to add much more water than what I said and to knead for a lot longer than I do. I find that the crumb is not so soft and really falls apart when you do that, (where it is not 100% semolina) so I don't.
Cover and allow to rise for about 1 hour or so. I let mine triple, but some days I only let it double. This day I was so busy with the kids I forgot I was cooking bread. :-)
Punch it down and transfer to your plate of preference. I used my Algerian Bread pan, since I was making Algerian Bread. This pan must be oiled, I used extra virgin olive oil.
Press the dough down into the plate. If you want to get a plate like this, either you have to go to Algeria or have a friend bring one with them when they go visit and come back to the states. I have looked everywhere and I have never seen anything like this in the USA.
Let it rise again until it is the height you like. I left mine too long, homeschooling and toddlers sometimes occupy my brain more than the bread! So anyway the bread rose up over the edges, so I just pushed it back down before I thought to take a picture of it.
Brush on your wash. I sometimes like it darker but this day I just used egg yolk and water.
Bake at 400 degrees for about 40 minutes or until tapped and sounds hollow.
I think the bottom is just so pretty, I had to show you a picture of it.
It has a nice soft crumb which is good for sandwiches or mopping up food which is what Algerians do.
Like I said, I like mine really thick soft. There are many Algerian homes that like it much thinner and not so soft. This is just our family preference.