Semolina' is a word with two different but related meanings. Within a milling context, semolina is a coarse intermediate product of the milling process also known as middlings, regardless of the grain being milled. The middlings of corn (aka corn semolina) are used to make grits in the United States and polenta in Italy. Bread Flour or Whole Wheat Flour: Lower protein flours, like cake flour for instance, probably will not yield similar results, but if you have bread flour or whole wheat flour, which both have a higher protein content, then your results will be more similar to what you are used to! Semolina Flour: There's both fine and course semolina. This recipe is best made with fine semolina. Course semolina is more widely available in some countries (like the UK). Should you not be able to find fine semolina, process course semolina in a bullet blender or coffee grinder until it has a fine and silky consistency.

Semolina made from hard durum wheat ( Triticum turgidum subsp. durum) is pale yellow in color. [5] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Common names in other languages include: Salt: In most recipes salt acts as a flavor enhancer, but in bread baking it serves a mandatory function. Salt tightens the gluten strands, making them stronger. Don't skip the salt! Place the semolina and 50ml of the milk into a large microwave-safe bowl and mix into a smooth paste. The classic topping for a semolina pudding is of course ground cinnamon. Since it makes this pudding feel even cozier. Though you can add bitter cocoa powder or coffee powder also. It really depends on whether you eat this pudding warm or cold from the fridge. If you serve it warm go for one of the toppings mentioned above. But if you serve it cold some whipped cream or red fruit jam would go nicely as well. Other Ways To Use Semolina PuddingSesame seeds - these are the essential characteristic of this Sicilian Semolina Bread and add a delicious nutty flavor. You’ll find these in most grocery stores. Semolina Fine is a unique type of flour made from the hard parts of durum wheat. It’s commonly used in savoury cooking, like pasta and couscous, but can also be used to make delicious sweet treats. Fine Semolina has a light yellow hue and fine granular texture which gives it its distinct flavour. Whether you’re making a savoury dish or a sweet treat, semolina is sure to give your dishes an extra special flavour. Semolina made from common wheat ( Triticum aestivum) is beige in color. In the United States, it is called farina (not to be confused with Italian farina, which is common-wheat flour), and it is used more often for desserts than for savory foods. On the Indian subcontinent, common-wheat semolina may be milled either coarse or fine, and both are used in a wide variety of both sweet and savory dishes. Common names in other languages include:

Bread Flour: Bread flour has a higher protein content than all purpose flour, making it the ideal choice for semolina bread. Having said that, I have also made this bread using all purpose flour, and it still came out well. Olive Oil: When olive oil is added to bread, the result is a much softer crust and crumb. I like to use extra virgin olive oil for the nutty, rich flavor it gives semolina bread. The middlings of durum wheat (aka durum semolina) are used to make pasta and this use of durum semolina is so common that durum semolina is often know as simply 'semolina'. This is the second meaning of the word and the one commonly used by the general population. It has a moist, delicate, tender texture and a light citrus flavour. I flavoured mine with a mixture of orange and lemon but you can use either one. Or you can omit the citrus completely for a plain vanilla semolina cake.

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But if you want to take this bread to a whole new level then you’ll follow this tip. While still warm, split it in half, drizzle the bread with extra virgin olive oil, add a sprinkle of salt and dried oregano then lay on strips of anchovies. Add a pinch of chili flakes if you like. Semolina is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. [1] The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Lay the slices out on a sheet of baking parchment and leave to dry for an hour or two before using. Ideally you shouldn’t place them on the cake until shortly before serving. More Simple Vegan Cakes: A baked dish containing semolina called migliaccio is present in the Neapolitan tradition in Italy; it is a mixture of ricotta, vanilla and citrus peel, similar to the filling in sfogliatelle, with added semolina flour to obtain a simple, firm cake.

These biscuits showcase the texture of semolina when it’s used in baking: they’re somehow light but weighty all at the same time. Once made, they’ll keep in the biscuit tin for up to a week. Stir the sponge until it has deflated. Add your semolina flour, all purpose flour, olive oil and salt. In the bowl of a stand mixer, using the dough hook, mix for 6-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10 minutes. Pour the batter into the preapared tin and spread it level. Bake for about 35 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. It is a flour ground from middlings of durum wheat, a hard wheat variety. ( Durum is the Latin word for hard.) The finer flour from durum wheat is used to make semolina pasta flour and “00” flour ( doppio zero flour), an ingredient in pizzas and pastas. The endosperm that’s left after milling the fine flour is then ground up and sold as semolina flour. While the cake is baking make the syrup (if using). Mix the orange and/or lemon juice in a jug then measure out 80ml (⅓ cup) and pour it into a small saucepan.Cook in the microwave on full power for 4 minutes and stir well (timing based on an 800W microwave).