Super Tasty - no fail Bread
Bread of any type is something Chris loves to make. He has tried quite a few, with many failures. This one however was on the Recipe Community and it JUST WORKED and tasted great.
The reason I am putting it here on our website is because it has disappeared from the RC. It is far too good not to share. I would really like to credit the recipe to the writer, but I don't know who it is.
Whoever wrote this recipe - Thank you - it's great!
Italian Semolina Bread
This is NOT our recipe. It was taken from the Recipe Community. So why do I have it hear? IT'S GONE from the RC! No idea why, but it is really good!
- Thermomix
- Oven
- Bread Tin
- 1.5 tsp dried instant yeast
- 330 g warm water
- 10 g honey
- 250 g fine semolina flour
- 1 tsp salt
- 180 g Baker's Flour
- 1 tsp bread improver
- 1 tsp malt barley (Optional)
- 2 tsp sesame seeds (+ extra for sprinkling)
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Add all the ingredients in the order
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Warm Water
-
Honey
-
Fine Semolina flour
-
salt
-
Baker's Flour
-
bread improver & malt barley
-
sesame seeds, (extra needed for sprinkling)
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Combine 15 sec | Speed 5 - It will be a sticky mixture.
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Knead "Dough mode" 5 minutes
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Wrap in a thermo mat or place in a greased covered bowl and prove until double. (it will take 1-1.5 hour - depending on the warmth of your kitchen)
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Tip onto a floured surface and punch down to release all the gases.
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Shape into a free form loaf and place on baking paper on a tray and cover.
Or into a large greased bread tin and cover.
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PreHeat oven to 220°C oven
- Rest until double or mixture just crests the top of the tin.
- Spray with water and bake in a preheated
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Bake at 220°C oven 15mins
- Reduce temperature to 190°C for a further 10-15mins or until cooked.
- Cool on a wire rack immediately.
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