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Semolina Filled Braids

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Semolina Filled Braids

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The sunny yellow colour in addition to the chewiness of semolina bread contrasts well with a comfortable, flavorful filling. Try those at a picnic.

At a look

Yield
2 loaves

Ingredients

Dough

  • 1 scant tablespoon energetic dry yeast
  • 1 teaspoon sugar
  • 2 cups water, lukewarm
  • three tablespoons extra-virgin olive oil
  • 1 tablespoon salt
  • three cups semolina flour
  • 2 to a few cups King Arthur Unbleached All-Purpose Flour
  • 1 egg crushed with 1 tablespoon water, for wash
  • sesame seeds or kosher salt, for garnish
  • Filling selection (See “guidelines”, underneath.)

Dough

  • three/eight ounce energetic dry yeast
  • 1 teaspoon sugar
  • 16 oz. water, lukewarm
  • 1 1/eight oz. extra-virgin olive oil
  • half of ounce salt
  • 17 1/four oz. semolina flour
  • eight half of to 12 three/four oz. King Arthur Unbleached All-Purpose Flour
  • 1 egg crushed with 1 tablespoon water, for wash
  • sesame seeds or kosher salt, for garnish
  • Filling selection (See “guidelines”, underneath.)

Dough

  • 11g energetic dry yeast
  • 1 teaspoon sugar
  • 454g water, lukewarm
  • 32g extra-virgin olive oil
  • 14g salt
  • 489g semolina flour
  • 241g to 361g King Arthur Unbleached All-Purpose Flour
  • 1 egg crushed with 1 tablespoon water, for wash
  • sesame seeds or kosher salt, for garnish
  • Filling selection (See “guidelines”, underneath.)

Instructions

  1. In a big bowl, dissolve yeast and sugar in water. Add half of cup flour and let this combination take a seat for a couple of mins, to get the yeast going.
  2. Add olive oil, salt and semolina, then sufficient unbleached flour to show dough right into a shaggy mass. Turn dough out onto a flippantly floured floor and knead till clean and satiny.
  3. Put dough right into a well-greased bowl and drizzle slightly olive oil on it, to forestall the formation of a pores and skin whilst it is emerging. Cover with plastic wrap and let upward push till doubled in quantity, 1 to two hours.
  4. Turn the dough out onto a flippantly floured floor and knead to expel any air bubbles. Divide the dough into 2 equivalent items.
  5. Roll every piece right into a rectangle about half of” thick. Fill with one of the crucial fillings (underneath) — unfold the filling down the center (lengthwise) 3rd of the rectangle, leaving a 1″ border on the most sensible and backside.
  6. Let the loaf upward push till puffy, 30 to 60 mins.
  7. While the bread is emerging, preheat the oven to 350°F.
  8. Brush with egg wash, and sprinkle with sesame seeds or kosher salt.
  9. Bake the bread for 30 to 40 mins, or till well-browned. Remove from the oven and funky utterly on a twine rack.
  10. Store, well-wrapped, within the refrigerator for three days, or freeze for as much as three months. Reheat ahead of serving.
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