I have seen the semolina flour at the local grocery stores. It is a very fine powder and am sure that would yield very good results. But I used the normal semolina/rava bought from the indian grocery stores which was readily available with me that time. It was granulated and not a very fine powder. So I grinded it in a mixer to get a fine flour. I could knead that into a smooth dough. I kept checking every fifteen minutes whether it was rising. And finally I got bored. I just left as it was and went out with my son to buy some groceries and have my favourite cappuccino at McDonalds while my son munched away the french fries. And then when I returned , I saw the dough had risen beautifully. So that was three hours.
The bread came out beautiful. The crust was soft and could be neatly cut into slices. It wasn't chewy exactly, but I loved it with my favourite mixed fruit jam. I followed divya's recipes with minor changes here and there.
- Mix together semolina flour, sugar,salt and yeast. Add warm water and knead into a smooth dough adding a little oil. Knead for 5 to 10 minutes. Then coat it with oil and keep it covered allowing it to rise for 2-3 hours.
- It doubles in volume. Then just fold the dough for a couple of times. Set it in a loaf pan. Allow it to rise for another 2 hours preferably.(It was already late in the night , so I couldn't wait for a long time.)So I just rested the dough for hardly an hour. But it woul be better till you wait till the dough rises to the edges of the loaf pan.
- Preheat the oven at 180c. Bake the bread for 35-40 minutes. Crust should be golden brown and should sound hollow when you tap it. Thats when the bread is baked.
Allow it to stand for sometime. Cut into slices. You can store in refrigerator for a longer period. Toast before you serve. Tastes great.