Archives for the day Tuesday, March 3rd, 2015

Firebirds Woodfired Grill bread: Semolina bread Yassy’s version

As you already know, I like re-creating meals from restaurants or eatery places that I have visited and loved. It is fun to brain storming what is in the dishes I like.

One of the restaurants I like to go to is Firebirds Wood Fired Grill.

When it comes to steak battle, Firebirds Wood Fired Grill wins over Bonefish Grill hands down, and for seafood/fish dishes and sauce creativity, Bonefish Grill is better.However, both great restaurants to check out if you have never visited them.

Anyway, almost all restaurant except Asian restaurants, serve the bread to start with. For example, Bonefish Grill serves crusty artisan bread with basil pest dipping sauce, Outback steakhouse serves the bread with whipped butter, Olive Garden serve the garlic bread, Firebirds woodfired grill serves semolina bread with whipped butter.

Me and my husband loves Firebirds’ bread.Therefore, I thought I would make one for us too,to try. Maybe their bread is a touch softer inside,which makes me wonder if they use milk instead of water or combine all purpose flour or bread flour and semolina flour, but mine was tasty enough.

I would like to share the recipe with you.

pane di semola semolina bread blog

Semolina bread..

I do love bread baking.

For me, bread baking is like comforting in many ways from kneading the dough, aroma while bread is being proofed or being baked,sound of crust when you slice into the bread.. There is something about bread baking that makes the whole experience special.

When I started baking bread,I got myself a book for bread baking,and I tried one type of recipe for French bread (Baguette) over and over until I get satisfied result from making one. I made so many French bread to learn the basic technique,and get to know more about bread baking in general.

I find that making artisan bread has depth in learning and more technique,and I have got a lot more to learn about it.

Ingredients for semolina bread:

1.5 tsp dry yeast
5/6C water
2 tsp sugar
2C Semolina flour
2 tsp active dry yeast
1 tbs Extra virgin olive oil
1 tsp salt

0. Preheat the oven at 200F and when it reached to 200F,turn the oven off

1. In the small bowl, add 5/6C lukewarm water (temperature should be around 110F-115F), and add 1.5 tsp dry yeast and 2 tsp sugar and mix well and let it stand for about 10 minutes until it gets fluffy on top

2. In big bowl, add 2C semolina flour,1 tsp salt and mix well

3. Pour yeast-water-sugar mixture into the flour mixture,along with 1 tbs extra virgin olive oil and mix well

** If you use jar of dry yeast, make sure the yeast is at room temperature. Cold yeast would not make your dough rise properly.

** water temperature to rise the dough (proof the dough) should be at 110F-115F. Lower temperature water  would not proof the dough properly, and higher temperature water would kill the yeast and would not proof the dough properly.

4. When dough came together,sprinkle some flour on the counter and transfer the dough to the counter to begin kneading the dough until the dough is smooth,elastic dough about 6-8 minutes

** Using silpat mat is easy to work with

5.You can test your dough to see if you knead it more. Do the Windowpane test.

What is windowpane test??

Windowpane test is the test the gluten development in the dough.

What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.

6. When dough becomes supple,smooth,elastic dough, drizzle Extra Virgin Olive Oil (not the amount in the recipe above,this is extra) onto empty bowl and smear it around side and inside bottom to make easy for you to take the dough out later

7. Place the dough into the bowl,drizzle Extra Virgin Olive Oil (not the amount in the recipe above,this is extra) over the dough and smear the olive oil all around the dough

8. Cover the bowl with plastic wrap, and place the dough in the oven,set the timer for 90 minutes

9. 90 minutes later, dough will be larger size in volume

10. Once the dough gets nearly double in volume, punch the dough,and ,take the dough out from the bowl onto the silpat mat/slightly floured surface

11. Divide the dough into 2, and form the dough into disc/round shape.Then, sprinkle cornmeal on the nonstick foil lined baking sheet,and place the dough on them

12. Cover the baking sheet with plastic wrap loosely over the dough,and put it back into oven for another 30-45 minutes until dough gets nearly double in volume

13. Before baking, gently press the center of the bread with rolling pin, or slice the top a bit about 1/2″ or so with knife and spray (mist) the bread dough with water using spritz bottle, and sprinkle dash of corn meal on top

14. Preheat the oven at 450F

15. Bake them for about 8 minutes,and rotate the sheet pan to continue baking for another 9 minutes.Then,continue baking until bread sounds hollow when tapped.

** Bread temperature should be at 205F in the center

(Put the meat thermometer on back of the bread and read the temperature)

** This recipe can yield about 2 semolina bread

** You can also shape the dough into other shape too




Mar 03, 2015 | 2 | Restaurant Challenge