Dining and Cooking
I don't buy bread anymore! The new perfect SEMOLINA bread recipe
In Breads and Bakery

I don’t buy bread anymore! The new perfect SEMOLINA bread recipe



This semolina bread is dangerously good – crusty, golden, and light as a cloud. Once you try this version, you’ll understand why I haven’t bought bread in ages. There’s something special about using semolina, it gives the crust a delicate crunch and that beautiful golden hue, while the inside stays unbelievably soft. This is the kind of bread that makes the whole kitchen smell like a bakery and fills your hands with warmth as you break it open.

Ingredients:

* Water: 1 cup (230 ml)
* Fresh yeast: ¾ tsp. (3 g) or dry yeast: ½ tsp. (2 g)
* Semolina – ½ cup (100 g)
* Bread flour – 1¾ cups (220 g)
* Salt: 1 tsp. (6 g) (adjust to taste)

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3OZQQT3 (I used two of them, one turned upside down and used as cover)

Alternative pan:
* https://amzn.to/49UyaOo – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* https://amzn.to/4gnx6Fb – same as the previous pan.

The dough is smooth but strong, with that sunny yellow tint semolina gives. After the final bake, the crust crackles as it cools, and slicing it reveals a soft interior with just the right open structure. It’s sturdy enough for sandwiches, perfect with olive oil, and honestly addictive on its own.

Remember, the joy of cooking is in the process as much as in the final product. So, let’s enjoy the process together and make some delicious bread! 🥖

I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!

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#bread #foodlanguage #recipe

32 Comments

  1. @Food-Language

    This semolina bread is dangerously good – crusty, golden, and light as a cloud. Once you try this version, you'll understand why I haven't bought bread in ages. There's something special about using semolina, it gives the crust a delicate crunch and that beautiful golden hue, while the inside stays unbelievably soft.

  5. @peteypete593

    Of course you post this 2 weeks after I was on the hunt for a semolina recipe. I still have some left so I guess I try out your recipe!

  7. @Sfrizzo

    Hi, I made the baguettes only with whole wheat flour, from 320 gr. I only got 460 gr. of baguettes. What do you think?

  16. @chef4oh1

    Hi 😊
    The semolina ya using is it rimacinata flour (double milled) or coarse semolina.
    We love ❤️ all ya recipes
    here on the South Shore of Long Island NY. Keep up the great work 😊

  20. @Ozzy-hv7ox

    Hola. He hecho uno de tus panes y me ha quedado increíble. Como no entiendo el idioma me gustaría saber si tienes alguna receta con harina integral 100%. Querría intentar hacer panecillos. Muchas gracias desde Pamplona, Navarra, España

  21. @mariastastykitchen

    Good morning my new friend. I am your new subscriber. I was passing by and I saw bread my weakness. I also bake at home but you have so many different variety so I had to join everything looks delicious. Thank you for your yummy recipe. Always a pleasure to learn something new. Have a wonderful weekend. Enjoy your family and God bless everyone.🙏💕😋🍞👏👏🌏

  22. @irinagesler

    Hello from Washington state USA, I was born in Ukraine and baking bread is such a big part of our culture. 🍞🇺🇦 I loved watching your videos. I can’t wait to try this!! What baking dishes do you use? I’m trying to find something similar of what you have but having trouble. What do you suggest? Thank you in advance!❤

  26. @Alliemariedesigns

    Hi there!! From Michigan, USA!! I’m definitely going to try this!!! But I do have one question. What is your recommendation on storing unused dough? Or possibly a cooking time for a bread pan that is 8.5”x2.75”? I don’t eat a lot of bread so I only want to make one loaf at a time D:

  27. @KFrai11

    Great recipe. I have a lot of semolina flour trying to use up. So I made these yesterday, but I made 4 instead of 3. I do not have same pan that is in the video but I had one similar. Bread turned out very well, next time I will try my bread oven. Thank you!

  28. @elizabethw.454

    I bought some semolina bread from an Italian market and the texture was very odd. Is it supposed to be tough and spongy?