Semolina Bread easy and soft ■ The things I use. my social networks, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... ________________________________ Very easy Soft Semolina Bread ingredients 300 g of re-milled semolina flour 300 g type 1 flour (or Manitoba 0) 500 ml of warm water 6 g of salt 2 tablespoons of olive oil 7 g of dry brewer's yeast The re-milled semolina added to the bread gives a more rustic consistency and a slightly more pronounced flavor than common flour. Thanks to its greater quantity of gluten, the bread will be more elastic, favors better leavening and helps to obtain a more fragrant crust. try this easy simplified recipe for bread with re-milled semolina. Prepare this bread in the evening for the morning. In a comfortable bowl put the flours and warm water, add the yeast in the center and dissolve it creating a sort of puddle. Wait 5 minutes for the yeast to activate. Now add a teaspoon of salt and make three quick turns with the bottle of extra virgin olive oil. Gabriele can I use seed oil? That's fine. Mix well until you get a sort of elastic and sticky mess. Cover with a lid and wait half an hour for it to start to rise a little. Put it in the refrigerator where it will rise slowly all night. In the morning you will find the leavened dough, lightly flour the table and turn the bowl upside down, wait a minute and the dough will fall on the table by itself. Slightly widen the dough by pulling it gently but do not squash it. Roll the dough in one direction, and then in the other direction, obtaining a sort of ball. Repeat the operation even if this time it will be more elastic. Create a sort of floured ball. Take a round bowl with a diameter of about 24 cm and put a sheet of baking paper inside, drop the dough in the center, and cover it. It should rise for an hour or a little more, it should double in volume. When you see that it is rising well, turn the oven on to 220°c (460°F) and put a heavy pot, made of steel, cast iron, or earthenware, with a lid, diameter 24, in the oven and heat it together with the oven. In the oven, keep a low position and in static mode. When the oven is hot, remove the pot and place it near the dough, remove the lid, take the dough from the paper corners, lift it and put it in the boiling pot, put the lid back on and put the pot in the oven. Cook the bread for 40 minutes, but remember to remove the lid of the pot after the first 20 minutes. After 40 minutes, remove the pot from the oven and remove the bread from the pot. Let it cool. The result will be a soft bread, with a nice fragrant crust, and once cooled you can put it in a bag where it will last up to 5 days. #homemadebread #bread #semolabread #easybreadrecipes #paninorapanello _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes