Tuesday, July 17, 2007

Semolina Bread

4 cups fine semolina
2 cups flour
2 cups warm water
2 tsp yeast
2 tsp salt
1/3 cup olive oil
1/2 cup black seeds

1 egg yolk
2 ts water or milk

Dissolve yeast into the water.
Add everything together and knead until soft and pliable.Set aside covered and allow to double.
On this day I was so busy with the kids I forgot I was cooking bread. :-) As you can see it is way to thick, but still tasted well and makes a good utensil for eating.
Bake at 400 degrees for about 40 minutes or until a deep golden brown is reached, and when it's tapped it sounds hollow.

Using no flash:


This pan creates an amazing pattern on any bread you cook.



  1. hi jamila,

    thanks for your comment on my blog. would never have known about yours if you hadn't said something :)

    i see you're "bread crazy" like i am; i also really liked the pattern that pan made on the bottom of your bread. i have special baskets made from reeds that leave that same kind of design on the finished baked loaves.

    all your recipes looks great, btw :) looking forward to trying a few things in the future.


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