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
Nota per lettori italiani/e: troverete una versione italiana della ricetta qui.
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
An 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