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Print Recipe
 Lean Garlic Bread on Semolina Recipe
One of the most favorite breads in our family - with fragrant and delicate crust, with tender and soft crumb - is a real pleasure! Trying?
Course Breakfast Lunch, Children's Food, Christmas Food Dishes, Dinner Dishes, Holiday Food, Lean Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Ukrainian
Cook Time 50 minutes
Servings
loaf
Ingredients
Course Breakfast Lunch, Children's Food, Christmas Food Dishes, Dinner Dishes, Holiday Food, Lean Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Ukrainian
Cook Time 50 minutes
Servings
loaf
Ingredients
Instructions
  1. In warm water, dissolve the sugar, yeast, add flour with baking powder, add salt and knead the dough. The dough is sticky-do not add flour. Cover and set for 1.5 hours in a warm place.
    In warm water, dissolve the sugar, yeast, add flour with baking powder, add salt and knead the dough. The dough is sticky-do not add flour. Cover and set for 1.5 hours in a warm place.
  2. The dough came to the table pour a little monkey and start to knead the dough, gradually adding the semolina until then, until the dough no longer stick to the hands - this time, it took me 35 grams of semolina, but do not score the dough - it should be soft!
    The dough came to the table pour a little monkey and start to knead the dough, gradually adding the semolina until then, until the dough no longer stick to the hands - this time, it took me 35 grams of semolina, but do not score the dough - it should be soft!
  3. In a bowl mix the parsley, Italian herbs and dried garlic. Pour the olive oil.
    In a bowl mix the parsley, Italian herbs and dried garlic. Pour the olive oil.
  4. Parchment pour a little semolina and lay the dough into the shape of a rectangle with a thickness of 1.5 - 2 cm. Lubricate the surface with olive oil, spread the gruel from the greens, make cuts, but do not cut until the end cover with a film and leave in a warm place for 20 minutes for proofing.
    Parchment pour a little semolina and lay the dough into the shape of a rectangle with a thickness of 1.5 - 2 cm. Lubricate the surface with olive oil, spread the gruel from the greens, make cuts, but do not cut until the end cover with a film and leave in a warm place for 20 minutes for proofing.
  5. Oven at 180. Bake for 20 minutes. We take out, still lubricate the top with olive oil, increase the temperature and put another 5-7 minutes to brown. Remove and lightly lubricate the top with olive oil-it is best to do it with a silicone bone. Bon appetit!
    Oven at 180. Bake for 20 minutes. We take out, still lubricate the top with olive oil, increase the temperature and put another 5-7 minutes to brown. Remove and lightly lubricate the top with olive oil-it is best to do it with a silicone bone. Bon appetit!
  6. P.S. Once again, I draw attention to the fact that the semolina is added to the approached dough and its amount depends on the flour. I bake this bread for a long time and each time a different amount. But add the semolina in the dough is a must!!! The structure of bread depends on it. Just give it a little.
    P.S. Once again, I draw attention to the fact that the semolina is added to the approached dough and its amount depends on the flour. I bake this bread for a long time and each time a different amount. But add the semolina in the dough is a must!!! The structure of bread depends on it. Just give it a little.

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