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signor biscotti

~ an englishman makes italian biscotti… and more!

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Monthly Archives: October 2013

Pudding Semolina Bread

21 Monday Oct 2013

Posted by Euan in Beautiful Bread, Bread, Italian, Unusual flours

≈ 20 Comments

Tags

Bread, grano duro, Pudding, Semola rimacinata, semolina

Bread made with Semola di grano duro rimacinata (l) and pudding semolina (r)

Bread made with Semola di grano duro rimacinata (l) and pudding semolina (r)

Semolina is very confusing, as the same word is used to refer to a number of quite different things. In the UK it generally refers to a yellow, slightly grainy flour made from durum wheat, which is primarily used for making a simple but tasty milk pudding. It is not usually considered to be suitable for making bread, except when added as a small proportion of the total flour. But as you will see below, I have found that you can make beautiful bread using as much as 75% pudding semolina. It makes a lovely bread, with a primrose yellow crumb, a crunchy crust and a distinctive flavour. Continue reading →

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Saffron Bread Revisited

06 Sunday Oct 2013

Posted by Euan in Beautiful Bread, Bread, Buns, Rolls, Traditional

≈ 18 Comments

Tags

Apricot, Cardamom, Chelsea Buns, Knotted Rolls, Orange, quanti modi di fare e rifare, Saffron

Saffron Chelsea Buns with Cardamom, Apricot and Orange Nota per lettori italiani/e: troverete una versione italiana della ricetta qui.

I was delighted that Anna and Ornella, the lovely organisers of Quanti Modi di Fare e Rifare decided to use my Three Kinds of Saffron Bread for their baking challenge this month.

Although I was only too happy to revisit the rich and colourful world of saffron bread, I did not want to repeat myself and so I decided on another two variations on the theme. Continue reading →

Pane allo Zafferano per Quanti Modi di Fare e Rifare

06 Sunday Oct 2013

Posted by Euan in Beautiful Bread, Bread, British, Buns, Rolls, Traditional

≈ 39 Comments

Tags

albicocche, arancia, cardamomo, panini, quanti modi di fare e rifare, zafferano

Saffron Knotted RollsAn English version of this post will be found here.

Mi ha fatto tanto piacere che Anna e Ornella, le carissime organizzatori di Quanti Modi di Fare e Rifare abbiano deciso di utilizzare il mio post Three Kinds of Saffron Bread (Pane allo Zafferano) per la sfida di questo mese.

Non volevo ripetere la stessa ricetta, quindi ho deciso di fare ancora due variazioni sul tema. Continue reading →

© Euan Greig www.signorbiscotti.com 2011-2015
Please seek my permission before reproducing any images or recipes from this blog.

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