Semolina Braid
Discover the beauty of homemade bread with this irresistible Semolina Braid recipe, a visually stunning loaf that blends the nutty flavor of fine semolina with the softness of all-purpose flour. Perfectly golden and adorned with sesame or nigella seeds, this braided bread is as delicious as it is eye-catching. The dough, enriched with warm milk, butter, and a touch of sugar, is kneaded to tender perfection before being intricately braided and baked to a crisp exterior with a soft, airy interior. Ideal for breakfast spreads, sandwiches, or serving alongside soups and stews, this Semolina Braid offers a delightful texture and a wonderful aroma that will fill your kitchen. With an approachable 25-minute prep time and step-by-step instructions, this artisan-style bread is both satisfying and a showstopper for any occasion.
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Recipe Information
Ingredients
- 300 grams Fine semolina
- 100 grams All-purpose flour
- 25 grams Granulated sugar
- 7 grams Instant yeast
- 5 grams Salt
- 250 milliliters Warm milk
- 30 grams Unsalted butter
- 1 piece Egg yolk
- 1 tablespoon Milk (for egg wash)
- 2 tablespoons Sesame seeds or nigella seeds
Instructions
In a large mixing bowl, combine the fine semolina, all-purpose flour, granulated sugar, yeast, and salt. Mix well.
Gradually add the warm milk to the dry ingredients while stirring with a wooden spoon or your hands, until the dough begins to come together.
Add the softened unsalted butter and knead the dough on a clean surface for about 8-10 minutes, or until it is smooth and elastic. The dough should be slightly sticky but manageable.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1.5 hours or until doubled in size.
Once the dough has risen, gently punch it down to release the air. Divide the dough into three equal portions.
Roll each portion into a long rope of equal length, approximately 30 cm (12 inches). Then, braid the three ropes together, tucking the ends underneath to secure the braid.
Transfer the braided dough onto a parchment-lined baking sheet. Cover loosely with plastic wrap or a towel and let it rise for an additional 30-40 minutes, until puffy.
Preheat the oven to 190°C (375°F).
In a small bowl, mix the egg yolk with 1 tablespoon of milk to make an egg wash. Gently brush the egg wash over the surface of the braid, ensuring even coverage.
Sprinkle the top of the braid with sesame seeds or nigella seeds for added flavor and texture.
Bake in the preheated oven for 20-25 minutes, or until the braid is a deep golden brown and sounds hollow when tapped on the bottom.
Allow the semolina braid to cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 39.9 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 555 mg | 43% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
