Crusty Breads
So, when baking my fresh breads I substitute 1 cup "farina" or "semolina" (which btw, I usually spend a fortune on in specialty flour bins) in with the flours. I also use it for dusting the stones or pans when baking... especially good for pizza!
Tonight is Friday Night Pizza and Movie night. I am using this recipe for my pizza dough, doubled and two cups of "semolina" in the mix.
5 comments:
Yum! We'll have to try this. Sarah made my great-aunt Helen's wheat bread last week, but this looks even easier!
How did Danielle's audition go?
Blessings to you all!
I did not know that farina=semolina.
I always learn cool stuff from you! Thanks!
Hi, thanks for this helpful post! For the first time I attempted to make some brioche last week-end but it was a bit of a failure. I'd like to make bread as well so ill try this next time. My hubby who is a vicar makes beautiful bread but he is too busy at the moment.
Have a blessed week. Nicky
I've never seen this before. I am looking forward to trying it. When you use it for pizza crust, do you pre-bake your crust? Don't laugh! I am a newbie at bakery! haha!
I've not seen this before. I can't wait to try it!
Here's a newbie question...don't laugh! When you use this dough for pizza crust, do you bake it before adding toppings? Any tips?
Thanks!
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