57349 100 semolina bread Recipes

egg, water (80 degrees ), olive oil, brown sugar, salt, whole wheat flour, vital wheat gluten, ground flax seeds, bread machine yeast

warm water, agave, yeast (i like red star), whole wheat bread, four (i use bob s red mill), sea salt, oil (i use walnut )

water, milk, white sugar, cinnamon stick, butter, semolina flour

all-purpose flour, semolina flour, baking powder, butter, white sugar, eggs, separated, orange juice, grated orange zest, vanilla extract, brandy, almonds, coarsely chopped, almonds, finely chopped, sliced almonds, brandy (optional)

whole milk, water, unsalted butter, salt, semolina flour (pasta flour), frozen chopped spinach, thawed, squeezed dry, grated parmesan cheese, eggs (whisk in 1 at a time), ground nutmeg, salt and pepper, grated parmesan cheese

unsalted butter, melted, coarse semolina, whole milk, fresh lemon juice, rose water, orange-blossom water, sugar, unsalted pistachios, olive oil, pine nuts and/or peeled almonds (see tips, below), powdered sugar

semolina, unsweetened butter, melted, sugar, baking soda, plain yogurt, whole blanched almonds (to garnish ) or 1/2 cup ground pistachio nut (to garnish), sugar, water, lemon , juice of (or equivalent citric acid)

semolina or 1 1/2 cups bread flour or 1 1/2 cups unbleached all-purpose flour, eggs, salt, olive oil

semolina flour, yogurt, sugar, butter, baking powder, beaten eggs, sugar, water, vanilla, lemons or 1/2 lime, cinnamon stick

butter or 30 g margarine, egg, semolina, salt, pepper, parsley, freshly chopped or 1/2 tsp dried parsley, nutmeg, beef broth or 4 cups chicken broth

semolina, pure ghee (butter oil), sugar, water, saffron, almonds , slivers to garnish, cashew nuts , slivers to garnish

whole wheat flour, yellow corn meal, bread flour, dry buttermilk powder, baking soda, salt, brown sugar, active dry yeast, dark molasses, warm water (100 degrees ), egg

semolina (sometimes labeled flour ; resembles fine yellow cornmeal), fat-free milk, salt, unsalted butter, melted, grated parmigiano-reggiano (preferably grated with a rasp; about 1 1/4 cups)

whole milk, grated orange zest (from 1/2 medium orange), grated lemon zest (from 1/2 medium lemon), vanilla bean , split lengthwise, semolina flour (pasta flour), plus additional for dusting baking dish, egg yolks, room temperature, unsalted butter, cut into 1-inch cubes, egg whites, room temperature, sugar, picked over ) strawberries, hulled and thinly sliced lengthwise

a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, sugar, lukewarm water, semolina flour (durum wheat flour, available at specialty foods shops), table salt, a 4-oz jar sun-dried tomatoes packed in oil, drained , reserving 1/4 cup of the oil, and the tomatoes chopped, garlic cloves, olive oil, red bell peppers, sliced thin, coarse salt , or to taste, dried hot red pepper flakes for sprinkling the focaccia if desired

unsalted butter, softened, sugar, eggs, separated, pure vanilla extract, coarse semolina, scant tsp baking powder, ground blanched almonds, grated lemon zest, salt, fresh lemon juice, granulated sugar, water, cinnamon stick, lemon zest, brandy

semolina, low-fat milk, water, sugar, ghee, melted, powdered green cardamoms, cashews, raisins (optional)