fine suji bread

Baking a bread is like a therapy, a stress reliever for many, something that some people really enjoy trying and doing. People really enjoy kneading the bread dough and are fascinated to see it rising almost every time they make it. Getting it’s perfect shape and that perfection in baking it right is what amateur bakers (and even the professional bakers at times) look forward to. They wait to see how the texture of the bread comes out to be.

Here is the no fail semolina (suji) bread recipe.

Semolina (fine suji)- 3½ cups

Fresh yeast- 1 tbspn

Salt- 1½ tsp

Sugar- 1½ tsp

Oil- 2 tbspn + for greasing the tin + for brushing the bread

Warm Water- 1 cup

Milk- for brushing

Whole wheat flour/ suji- for dusting the tin

Preparation Time:15-20 minutes

Resting time: 30-35 minutes

Cooking Time: 35-40 minutes

Method:

1.   Take some warm water and dissolve the sugar and yeast in it. Set aside for 5 minutes to activate.

2.   Take semolina (suji) in a bowl.

3.   Add salt and mix well.

4.   Gradually add water and knead using the stretch and fold method. (Do not put 1 cup of water in one go. You may have to add less or more water. Check for the consistency).

5.   Add oil and knead to make a soft dough.

6.   Grease the loaf tin with some oil and dust some flour on it.

7.   Shape the prepared dough and put it into the tin.

8.   Cover it with a wet cloth and let it rest for 25-30 minutes.

9.   In the meantime, preheat the oven at 180 degrees for 10-15 minutes.

10. After the dough rises at least to double, brush it with some milk.

11. Place the tin on the baking tray in the preheated oven.

12. Bake it for 30-40 minutes.

13. Remove the tin from the oven and brush the bread with some oil.

14. Demould after the bread cools down (maybe after 15 minutes).

15.  Slice after it is cooled completely and serve.

Note:

1.  If you do not have fine suji (semolina), you can simply grind the regular suji in a blender till it is fine.

2.  Do not put all the water in one go as it may create lumps. Keep adding it gradually while kneading.

3.  Seal the bread properly while shaping.

4.  If your dough does not rise after half an hour to one hour, that means the yeast is dead and not active any more.

5.  Brushing the bread with some milk before baking would give it a really nice brown crust.

6.  After taking out from the oven, cover the bread with a damp cloth. This would make the crust soft.

7.  Brushing the bread with some oil after baking would keep the crust soft.

8.  Do not cut the bread into slices immediately after removing from the baking tin. Let it cool completely. Wait for nearly 1 and half to 2 hours before cutting.

9. You can store the bread at room temperature for 2-3 days and in the fridge for 5-6 days.

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