The white semolina loaf is delicious both with jam or honey, and with savory items like cheese, cold cuts, etc. It is easy to make and results in a soft and tasty bread made with quality ingredients, suitable for the whole family.
In the morning for breakfast, in the afternoon as a snack, or sliced in the bread basket for lunch or dinner, it’s always the right time to enjoy it.
Want to know how I love to eat it? I make a toast with plenty of Parmesan shavings, toast it and then, while it’s still warm, spread the surface with raw honey. In my opinion, it’s a real treat!
At my house, since I started making it myself, it is requested all the time, both in the version presented here and in the whole wheat loaf version.
I don’t like buying things that my family and I eat most often already packaged, because, as we know, even relying on the most well-known brands, the quality standards achieved at an industrial level can never match the quality of a homemade product.
So if you have the time and desire to do it, do as I do and try making the homemade loaf.
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Thank you ❤️😘❤️
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 264.85 (Kcal)
- Carbohydrates 47.19 (g) of which sugars 2.26 (g)
- Proteins 7.41 (g)
- Fat 4.26 (g) of which saturated 0.78 (g)of which unsaturated 0.16 (g)
- Fibers 1.73 (g)
- Sodium 483.10 (mg)
Indicative values for a portion of 97 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups semolina flour
- 1 3/4 cups Manitoba flour (or all-purpose flour)
- 1 cup water (warm)
- 1/2 cup milk (warm)
- 3 teaspoons sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon active dry yeast
- 2 teaspoons fine salt
Tools
- Pan for 10-inch loaf
- Bowl
Steps
First, preheat the oven to 122°F to prepare the white semolina loaf.
In a bowl, combine the two flours, the dry yeast, and the sugar. Add the milk, oil, and part of the water and start mixing.
Once all the water is added, knead for a few minutes and then add the salt.
Continue kneading for a total of about 10 minutes.
Then place in a floured bowl, cover with a damp cloth not scented with detergents, and let rise for about 1 hour in the oven turned off.
After the first hour, take the dough and spread it with your fingertips, giving it a rectangular shape as long as the loaf pan (or cake pan) we will use.
Roll the dough onto itself from the longer side and place it in the loaf pan.
Transfer it back to the oven, which we will have heated again to 122°F and then turned off.
Let it rise for another hour until it is puffy.
Brush the surface of the bread with milk or oil and bake at 356°F, static mode, on the middle-low level of the oven, for thirty-five minutes.
At this point, remove the bread from the pan, and placing it directly on the rack, put it back in the oven at 320°F, middle level, for another 5 minutes, to dry it better even at the base.
After baking, let it cool on a rack.
The white semolina loaf is now ready.
When completely cool, to keep it softer, place the bread in a tightly sealed plastic bag, like those used for freezing.
Otherwise, wrap it in a large unscented kitchen cloth and store it in a dark, closed place.
Store in a tightly sealed plastic bag for about 3, maximum 4 days at room temperature.
Store in a tightly sealed plastic bag for about 3, maximum 4 days at room temperature.
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