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 Lean Garlic Bread on Semolina Recipe
One of the most favorite loaves in our family - with a fragrant and tender crust, with a tender and soft crumb - is a real pleasure! Are you trying?
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Cook Time 50 minutes
Servings
loaf
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Cook Time 50 minutes
Servings
loaf
Ingredients
Instructions
  1. In warm water, dissolve sugar, yeast, add flour with baking powder, salt and knead the dough. The dough turns out sticky - do not add flour. Cover and place in a warm place for 1.5 hours.
    In warm water, dissolve sugar, yeast, add flour with baking powder, salt and knead the dough. The dough turns out sticky - do not add flour. Cover and place in a warm place for 1.5 hours.
  2. To make the dough come to the table, pour in a little water and start kneading the dough, gradually adding semolina until the dough stops sticking to my hands - this time it took me 35 grams of semolina, but do not clog the dough - it should be soft!
    To make the dough come to the table, pour in a little water and start kneading the dough, gradually adding semolina until the dough stops sticking to my hands - this time it took me 35 grams of semolina, but do not clog the dough - it should be soft!
  3. In a bowl, mix the parsley, Italian herbs and dried garlic. Pour in the olive oil.
    In a bowl, mix the parsley, Italian herbs and dried garlic. Pour in the olive oil.
  4. Pour a little semolina on the parchment and put the dough in the shape of a rectangle 1.5 - 2 cm thick . Lubricate the surface with olive oil, spread with a gruel of greens, make incisions, but do not cut to the end, cover with a film and leave in a warm place for 20 minutes for proofing.
    Pour a little semolina on the parchment and put the dough in the shape of a rectangle 1.5 - 2 cm thick . Lubricate the surface with olive oil, spread with a gruel of greens, make incisions, but do not cut to the end, cover with a film and leave in a warm place for 20 minutes for proofing.
  5. Bake in the oven at 180 degrees. Bake for 20 minutes. Take it out, lubricate the top with olive oil again, increase the temperature and put it on for another 5-7 minutes to brown. Remove and lightly lubricate the top with olive oil - it is best to do this with a silicone bone. Enjoy your meal!
    Bake in the oven at 180 degrees. Bake for 20 minutes. Take it out, lubricate the top with olive oil again, increase the temperature and put it on for another 5-7 minutes to brown. Remove and lightly lubricate the top with olive oil - it is best to do this with a silicone bone. Enjoy your meal!
  6. P.S. Once again, I draw your attention to the fact that semolina is added to the dough that has come up and its amount depends on the flour. I bake this bread for a long time and in different quantities each time. But adding semolina to the dough is simply necessary!!! The bread structure depends on it. Just do it a little bit.
    P.S. Once again, I draw your attention to the fact that semolina is added to the dough that has come up and its amount depends on the flour. I bake this bread for a long time and in different quantities each time. But adding semolina to the dough is simply necessary!!! The bread structure depends on it. Just do it a little bit.
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