Quick Semonlina Bread for Ramadan

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Quick Semonlina Bread for Ramadan

1 cup fine semolina flour

1 cup unbleached all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup buttermilk

1/2 cup water (or more as needed)

1 large egg

5 tablespoons unsalted butter, melted, cooled slightly

 

 

 

 

 

 

Preheat oven to 400°F.

 

Sift flours, sugar, baking powder, and salt into

medium bowl. Whisk buttermilk and egg in another

medium bowl; whisk in melted butter. Add buttermilk

mixture to dry ingredients; stir just until

incorporated (do not overmix)

 

Bake for 20-30 minutes or until golden

 

Serve with honey butter.

 

Author: Chef Farid Zadi

Source: Chefzadi.com

Formatted by Chupa Babi: 11.15.07

 

ChefNote: This is a very fast and easy bread, ideal

for Ramadan. It tastes like a cross between a yeast

leavened semolina bread and a cornbread. This is a

master recipe of sorts for a range of sweet semolina

cakes or savory breads.

 

ChupaNote: the Chef didn't mention a pan size, but his

webblog used a round metal pan. I used a 10-inch metal

deep dish pie pan. Worked fine. I also buttered the

pan, though the chef didn't say one way or another.

I'm using this bread to make my stuffing. Adding a

little honey and raisins made a great breakfast bread.

 

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