Semolina Bread

Semolina Bread

650 g semolina
2 tsp salt
1 tsp sugar
1 sachet fast action/ easy bake yeast
400 ml warm water ( hand heat)

Simply mix all the dry ingredients together, add the water slowly because sometimes the semolina absorbs it more than others and you might not need all of it.

Knead for 10 minutes.

Divide into rolls, loaves etc.

Cover and leave to rise in a warm place until it has doubled in size.

Place in the middle of a preheated oven  230ºC/ 450½F/Gas 8 for 15 mins   (rolls) 30 -35 minutes loaves.

Cool on a wire tray.

Slightly different measurements so you can use a whole box instead of opening another box.

500g semolina
300ml warm milk or water
1½ tsp salt
1 tsp sugar
1 x 7g pkt of easy to use yeast

Mix together and knead for at least 10 minutes. Leave somewhere warm to rise and double in size then cook. Ive got fan oven and put loaf in preheated oven on 200 degrees for 25 minutes. If you make rolls they will only take 15 - 20 minutes

WW does not recognise this bread as no count.

Here is their answer:

This bread would not be No Count as Yeast is not a No Count ingredient. Wheat Bran is not No Count unless eaten as a cereal with skimmed milk, and Semolina is only No Count when made up as a pudding as per the instructions on the packet. (see p26 of the Switch Handbook)

Although you are adding water to these ingredients to bind the mixture - this disappears during the cooking process, and as you are not eating these ingredients wet - they are not No Count, as the Energy Density level is too high.