Bread with semolina and kefir. White bread with a semoliant. MANUA BREAT
15
0 h. 0 min.
Preparation
2 h. 0 min.
Cook
The semolina and wheat flour are the products of one flourish production. Simply a manka - a gathering with a sieve of large particles of flour after sieving, specially do not make a gun. According to nutritional value, these products also coincide and often replace each other in culinary recipes. It is worth noting that the crookingness of the manka gives a good texture of casseroletes, the crushing of sand test, but the flour is more popular in the yeast pastries in our country, and the cuisine is often used in Moroccan cuisine.
Bread-all head! Home Food for Armenians, despite the variety of original dishes - it is primarily bread. We-Armenians, instead, let's have breakfast, have lunch or dinner, say: "Let's eat bread!" :) What can be tastier the pump of fresh bread with cheese, with butter ... yes without anything .. in general, bread in Armenia does not bake yeast, and on Tthmore (this is a swax, a piece of old test). I decided to experiment and bake bread with a semit. The experiment was a success, I think.
The semolina and wheat flour are the products of one flourish production. Simply a manka - a gathering with a sieve of large particles of flour after sieving, specially do not make a gun. According to nutritional value, these products also coincide and often replace each other in culinary recipes. It is worth noting that the crookingness of the manka gives a good texture of casseroletes, the crushing of sand test, but the flour is more popular in the yeast pastries in our country, and the cuisine is often used in Moroccan cuisine.
Bread-all head! Home Food for Armenians, despite the variety of original dishes - it is primarily bread. We-Armenians, instead, let's have breakfast, have lunch or dinner, say: "Let's eat bread!" :) What can be tastier the pump of fresh bread with cheese, with butter ... yes without anything .. in general, bread in Armenia does not bake yeast, and on Tthmore (this is a swax, a piece of old test). I decided to experiment and bake bread with a semit. The experiment was a success, I think.
The semolina and wheat flour are the products of one flourish production. Simply a manka - a gathering with a sieve of large particles of flour after sieving, specially do not make a gun. According to nutritional value, these products also coincide and often replace each other in culinary recipes. It is worth noting that the crookingness of the manka gives a good texture of casseroletes, the crushing of sand test, but the flour is more popular in the yeast pastries in our country, and the cuisine is often used in Moroccan cuisine.
Bread-all head! Home Food for Armenians, despite the variety of original dishes - it is primarily bread. We-Armenians, instead, let's have breakfast, have lunch or dinner, say: "Let's eat bread!" :) What can be tastier the pump of fresh bread with cheese, with butter ... yes without anything .. in general, bread in Armenia does not bake yeast, and on Tthmore (this is a swax, a piece of old test). I decided to experiment and bake bread with a semit. The experiment was a success, I think.
What fluffy and soft turns out this bread, just a miracle! But the whole thing is in the secret ingredient added to the dough, and this is ... Manna Cropa!
Yes, from the mankey, you can not only a delicious porridge cook, puddings do, cutlets to panar and add it to casserole! The fact that on the basis of this gentle, shallow, like the thinnest white sand of tropical beaches, cereals can burn very tasty mannicon without flour - you already know, right? On the site is full of diverse recipes, even a whole subsection with mannickers is. But the fact that the semolina cereal is great to add to yeast dough, and that it becomes even more gentle, softer, the fluffy is and for me it was an interesting discovery.
In this bread with semolina, quite a lot of manets are half less than flour. But even in just yeast dough - for drift, buns, pies - advise to add a couple of tablespoons of semoliars - for greater pomp and tender baking structure. Need to try:)
For the recipe I thank the author of a cake from WebSpoon.
Ingredients:
On loaf weighing about 700 g:
- 20 g of fresh yeast (or 7 g dry, but fresh better!);
- 1 tablespoon of sugar;
- 300 ml of warm water;
- 340-350 g of wheat flour (approximately 2 and 2/3 cups);
- 180 g of semolina (1 cup);
- 1 teaspoon salt;
- 20 g of butter.
How to bake:
As usual for yeast dough, activate fresh yeast, prepared with opar. With crumbling hands in the yeast bowl, we grind sugar, we rub in a spoon to melted, and we pour half (150 ml) of water - nice warm, about 36c.
Now we sift about a half cup of flour and stir. It turns out not very thick dough - opara. We put a bowl with him in a warm dough for 15-20 minutes. With dry active (granular) yeast, opara is made like, only without flour: yeast, sugar and water mix. And if the yeast is instant (powder), then they are added immediately into the flour.
When the opara rises and will bubble, we pour the rest of the water, also warm, and mix.
For 2-3 days, we sift the rest of the flour and supper the semi.
Solim, add soft butter in room temperature and knead the dough - soft, perhaps a little lipping to the hands.
Above the norm, many flour is not pouring, not to make the dough too cool - let it be soft and gentle, then the bread will be lush, fluffy, it will rise well. In addition, standing, the manka will notice moisture and the dough will become less sticky.
We will become a dough for a few minutes (the longer, the better!), I put a bowl into a lubricated vegetable oil, cover a clean towel and put in a warm place to approach 45-60 minutes.
Copying baking sheet parchment, sprinkle with flour paper. Having raised the dough, I will form a round loaf and lay on a baking sheet. We will put in heat for another 30-35 minutes.
Heat the oven to 220s. At the bottom we put a heat-resistant shape with water to create steam. And put a baking sheet with bread in a preheated oven, at the average level.
The first 10-15 minutes we bake at 220 ° C, then we reduce up to 200 ° C and a bug to a ruddy crust and dry shockings, another 20-30 minutes, try it - a specific time depends on the oven.
So that the crust began to be soft, ready-made breads, pulling out of the oven, sprinkle the water to water and cover the towel for 10 minutes.
This is what fluffy gets bread with a semoliant!
The recipe for this bread saw in one of the culinary groups. He immediately intrigued me, decided to cook. A little adjusted the recipe for itself. As a result, the bread with the addition of Manka, baked in the bread maker, turned out to be high, beautiful, lush and very tasty. It will become an excellent addition to many dishes.
Ingredients
For cooking bread with a semit, we need:
water - 330 ml;
sugar - 1.5 tbsp. l.;
manka - 100 g;
salt - 1.5 h.;
wheat flour 400 g + 3 tbsp. l.;
vegetable oil - 2 tbsp. l.;
yeast - 1.5 h.
Stages of preparation
Prepare food baking products with semolia.
Water and vegetable oil pour in bucket of bread maker.
Pour salt and yeast (lay the products according to the instructions for your bread maker).
Stop the main mode, the weight is 750 grams, the color of the crust is "medium". I have bread with a semolia on this mode jaked 3 hours 10 minutes. It is very important to control the formation of a kolobkin, the dough must be soft, not sticking to the walls of the veil. If the dough sticks to the walls, add a bit of flour (but do not overdo it).
Cooked bumps slightly cool in the bucket of bread makers, and then get and completely cool on the grille. Bread prepared with the addition of manus, it turns out to be high, porous.
We are preparing in bread maker. The best recipes and secrets of home bakery noise A. A.
MANUA BREAT
MANUA BREAT
Ingredients
400 g semolina, 100 g of wheat flour of the highest grade, 1 egg yolk, 1 teaspoon of grained oil, 2 tablespoons of olive oil, 1 teaspoon of dry fast yeast, 2 teaspoons of sugar, 1 teaspoon salt.
Cooking method
Slightly beat egg yolk in a bowl with a whitewash, pour so much water to get 250 ml of liquid. Pour into shape, add olive oil. Pour semolina and flour. Add salt and sugar to different angles of form. In the flour make a slight recess, put yeast.
Bake in the "norm" mode, crust: average. After the end of kneading the test, lubricate the surface of the product with foiled oil. Ready bread cool down.
Council Culinary
For the preparation of yeast dough, it is best to use raw tap water of moderate stiffness. Water increased rigidity slows down the fermentation process, excessively soft water also prevents fermentation and worsens the taste of the finished product. Therefore, it is better not to use bottled water and tap with high salts and other impurities to prepare the dough. The optimal option will be good tap water or water skipped through the filter.
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