Bread flour - this flour is higher in protein and gives great structure in bread dough. At a pinch, you could use all purpose flour. Semolina bread is a classic Italian bread that's made using a combination of semolina flour and bread flour. It has a wonderful texture and a hearty, full favor that makes it perfect for toast, sandwiches and dipping into creamy soups like this potato soup! Reasons You'll Love This Recipe Semolina made from hard durum wheat ( Triticum turgidum subsp. durum) is pale yellow in color. [5] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Common names in other languages include:

To make them, place 150g granulated sugar in a medium-small saucepan with 200ml water. Stir over a low heat until the sugar has dissolved. When the cake is done, poke holes all over the top with a skewer and drizzle over the syrup. Make sure that you cover the cake evenly, don't just pour it all in the middle. (If you don't have a loose bottomed tin then you may wish to turn the cake out before adding the syrup otherwise it will be delicate and difficult to turn out without smooshing the top.) In Indian sub continent, semolina (called Rava, suji or shuji) is used for such sweets as halwa and rava kesari. Such a preparation is also a popular dessert in Greece ( halvas) and Cyprus ( halvas). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey ( helva), Bulgaria ( halva), Iran ( halva), Pakistan ( halva), Bangladesh ( halua), Palestine ( khalva), and Arab countries, halawa is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In Nepal, semolina is called suji and is used for preparing sweet dishes such as haluwa (Nepali equivalent of Indian and Pakistani halwa) or puwa. In Myanmar (Burma), semolina (called shwegyi) is used in a popular dessert called sanwin makin. In Sri Lanka semolina is called rulan and used to make creamy porridge and a sweet confectionery called "rulan aluwa". In Turkey sweet dishes called şekerpare and şambali are made with semolina. In the UK, the flour is mixed with hot milk, sugar and vanilla to make a warm pudding dessert. It has fallen out of favour in recent times due to the slight coarseness that the grains retain. Prior to 1980 it was a staple pudding served in school lunches.Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes. All Purpose Flour: If you do not have semolina, and only have all purpose flour, then you can absolutely still complete your recipe, but your results, while delicious, may just turn out slightly less-than-perfect in texture. The higher protein content the better when substituting for semolina. Semolina has about 13% or more protein content, as compared to all purpose flour with around 8-11%.

Semolina bread is a great bread to use for sandwiches. Try it using it with my Panera Mediterranean Sandwich. Sesame seeds - these are the essential characteristic of this Sicilian Semolina Bread and add a delicious nutty flavor. You’ll find these in most grocery stores. In much of North Africa, durum semolina is made into the staple couscous and different kinds of flat breads like m'semen, kesra, khobz and other. Semolina flour [paid link] as sold by milling companies almost always refers to that made from durum wheat. Semolina from Soft Wheat Depending on the variety of hard wheat used, the resulting semolina can be different in terms of protein and starch content. Regardless, you shouldn’t substitute it for all-purpose flour in your baking.First try your local grocery store and look for the flour produced by Bob’s Red Mill or even a local milling company. Make sure that it’s made from durum wheat! Active dry yeast - easily available at most supermarkets and very easy to use. This yeast usually comes in premeasured sachets which is very convenient. This cake will keep well in an airtight container at room temperature for around 5 days. Can I Freeze It?:

For this recipe, we use fine semolina. Because that's the type used to make creams and puddings. Like in traditional Greek Galaktoboureko. What You Need To Know When Cooking Semolina It is a flour ground from middlings of durum wheat, a hard wheat variety. ( Durum is the Latin word for hard.) The finer flour from durum wheat is used to make semolina pasta flour and “00” flour ( doppio zero flour), an ingredient in pizzas and pastas. The endosperm that’s left after milling the fine flour is then ground up and sold as semolina flour. Lukewarm water - just warm, not hot. If the water is too hot it will kill the yeast. You should be able to put your fingers into the water and feel neither hot nor cold. It’s at body temperature.Your Green Oranges Online store is your one-stop shop that sells fresh, frozen, and high quality fish. We are dedicated to providing our customers with the best possible experience and service. We offer a wide variety of fish, from common to exotic, and we are always happy to help you find the perfect fish for your needs. Fresh produce, Indian spices, and Halal certified meat, exotic fishes – we have it all! Green Oranges Online is your one-stop shop for all your grocery needs! Why not shop with us today and enjoy the convenience of online Indian Grocery shopping? This classic Sicilian Semolina Bread is golden and fragrant with a crunchy crust covered in sesame seeds.