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Semolina cooked in milk enhances the flavor

Nov 21st 2013 at 11:17 PM

Long loaf Good white bread - Semolina cooked in milk enhances the flavor and texture of the dough. Thick pieces of the bread are a perfect substitute, without the salt content, for hambusrgers.
* 1.5 cups of milk
* 1.5 cups semolina
* 2 bags (4.5 tablespoons) active dry yeast
* 1.5 cups of water
* 2 tbsp. spoons of honey
* 2 teaspoons of vital wheat gluten (optional)
* 2 tbsp. spoons are not salted butter, softened
* 4 cups white bread flour
Heat the milk in a small saucepan until almost boiling, then add the semolina and stir until the mixture has turned to mush. Continue stirring to avoid lumps formed, then set aside the pan aside to cool. Make sure that the porridge has cooled completely before adding it to the dough. Dissolve yeast 1.5 cup of warm water and leave before the bubbles start to form. Pour the honey, the remaining water and gluten (if you have one), then add the cream of wheat, then the oil, mix well. Using a wooden spoon, mix with 2-3 cups of flour. When the mixture becomes too thick to stir it in a bowl, take it out on a floured surface and knead his hands for a few minutes, continuing to add flour to form a soft plastic White loaf test. (Or use the dough to an electric mixer, fitted with a special nozzle.

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