Semolina Bread – Kosher Recipes | OU Kosher Certification – OU Kosher Certification

Name: Semolina Bread – Kosher Recipes | OU Kosher Certification – OU Kosher Certification
Total time: 285 min
Ingredients: Sponge:; 1 (¼-oz./7 g.) package (2¼ teaspoons) active dry yeast or 1 (0.6 oz.) cake fresh yeast; 3 cups (25 oz./700 g) warm water (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast); 2 cups (10 ounces/290 g) high-gluten or unbleached all-purpose flour, measured by dip-and-sweepDough:; 3 Tablespoons granulated sugar or malt syrup; 3 Tablespoons olive oil, vegetable oil, or melted shortening; 4 teaspoons table salt or 2 Tablespoons kosher salt; 4 cups (26 oz./760 g) durum flour or fine semolina flour, not granular semolina; About 2 cups (10 oz./285 g) unbleached all-purpose flour

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Today, semolina, the milled endosperm of durum wheat, is primary used to make pasta, but the amber colored, slightly grainy flour is also added to some Mediterr

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Ingredients

Sponge:
1 (¼-oz./7 g.) package (2¼ teaspoons) active dry yeast or 1 (0.6 oz.) cake fresh yeast
3 cups (25 oz./700 g) warm water (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
2 cups (10 ounces/290 g) high-gluten or unbleached all-purpose flour, measured by dip-and-sweepDough:
3 Tablespoons granulated sugar or malt syrup
3 Tablespoons olive oil, vegetable oil, or melted shortening
4 teaspoons table salt or 2 Tablespoons kosher salt
4 cups (26 oz./760 g) durum flour or fine semolina flour, not granular semolina
About 2 cups (10 oz./285 g) unbleached all-purpose flour