Marrakech Tagine Bread
From
The Food Of Morocco
Cookbook
Page 101
Cuisine: Moroccan/Algerian/Tunisian
Course: Breads
Photo by Zosia
Photos (1)
Zosia
Reviews
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I'm very confused about semolina flour....none of the options in my grocery store seem to fit the descriptions so I don't know if I purchased the correct type. But, I went ahead and made this bread anyway!
The recipe is simple, with basic ingredients apart from the semolina flour, and is made in a food processor. After combining the dry and liquid ingredients, I ended up with a paste.....not anything that could be kneaded into a smooth and silky dough. It took ~1 extra cup of unbleached all pur... Read more
The recipe is simple, with basic ingredients apart from the semolina flour, and is made in a food processor. After combining the dry and liquid ingredients, I ended up with a paste.....not anything that could be kneaded into a smooth and silky dough. It took ~1 extra cup of unbleached all pur... Read more
11 comment(s)
Peckish Sister
· 14 years ago
I agree about semolina flour being confusing. The first I bought was very granular and all the bread I made turned out very dry. I just found some fine semolina flour and cannot wait to try it out.
Zosia
· 14 years ago
I picked up a different brand today from another grocery store - this one is packaged in Italy and specifically says it's for pasta. It's slightly finer than the one I used to make the bread so I'll have to give this recipe another go.
Queezle_Sister
· 14 years ago
I bought Bob's Red Mill Semolina Flour. It worked pretty well on <a href="http://www.cookbooker.com/recipe/27574/semolina-cookies">these</a> cookies - the dough was sand-like, but they baked light and crunchy. I don't know if this is coarser or finer than what you've found, but it was pretty pricey.
kaye16
· 14 years ago
I'm finding the instructions in this book not very good at all. The sidebar on this recipe says that medium-grain semolina should be used (that's what I happen to have in the pantry, but no pizza stone). The sidebar also mentions two other recipes where the medium semolina flour should be used. On those recipes, however, there is no clue about what size grain should be used.
I dislike the use of the sidebar for *essential* information. This should be supplemental, not required, reading.
Queezle_Sister
· 14 years ago
Kaye16, I agree! Another recipe I'm about to review had instructions that were very difficult to follow - in part because of an odd use of the sidebar.
RE the semolina flour - how does one know if their flour is fine, medium, or coarse grain? My bag from Bob's doesn't say.
Zosia
· 14 years ago
Kaye16, I also agree....
Queezle Sister, the 2 bags I've purchased so far, one Canadian, one Italian, have no indication of grind on them, yet the Italian is finer. I haven't seen Bob's brand in my store to compare. The only flour I've seen labelled with the grind is a durum atta, described as "No. 1 Fine". I haven't purchased this one as I was unwilling to commit to 2.5kg without being certain it was the correct type ....the addition of wheat bran threw me off....how can it be that fine?
Queezle_Sister
· 14 years ago
Do any of you think one could produce this flour using a wheat grinder? I have a friend with a grinder, and it might be interesting to experiment. Ah yes, the scientist in me likes the idea of experimentation.
Peckish Sister
· 14 years ago
How about buying the largest size possible and using the grinder to make the medium and fine with hoepfully the smallest outlay of money?
Queezle_Sister
· 14 years ago
If I can find large grain, I'll do it. I'll measure my grain sizes under the microscope, and report back. What recipe do you all think is most sensitive?
Zosia
· 14 years ago
It looks as though the semolina pancakes, page 455, may be very sensitive. Recipe calls for the extra-fine and there are all sorts of dire warnings about what may happen if you use the wrong flour : ).
Zosia
· 14 years ago
Okay.....I broke down and bought the no. 1 fine.....my excuse is that it was on sale for a very good price. (I see a lot of flatbread in my future)
Visually, there is a distinct difference in colour and granule size (QS I wish I had a microscope for this!) but the difference is even more obvious to the touch. The fine is silky in comparison to the others and feels more like AP flour....no grittiness at all.