Semolina(Rava) Bread

Dough

First Proofing

In Loaf Pan

Second proofing

Out of Oven

Sliced

Ingredients:

Rava - 3 1/4 cups
Water - 1 1/2 cups(luke warm)
Sugar - 2 1/2 tbsp
Salt - 1 1/2 tsp
Oil - 1/4 cup
Dry yeast - 1 tsp

Method:

• In a bowl add yeast, sugar, oil and 1/2 cup luke warm water.
• Leave this aside for yeast activation.
• In other bowl add rava and salt and mix well.
• Once yeast is activated add to flour mixture and mix it.
• Now add water slowly and knead it for 5-10 mins.
• Grease a bowl with oil and transfer this dough and cover it for proofing.
• Once it has doubled up in size, knead it again and transfer to loaf pan.
• Set this aside for second proofing.
• Once it has doubled up in size just dust the top with rava.
• Preheat oven at 190°C and bake for 35-40mins.
• Allow it to cool completely and slice it.

Note:

• If you get semolina flour you can use that.
• You can just add a tbsp of sugar, I added more as I wanted it to be sweet.