Semolina bread is one of my favourites. I made a loaf earlier (click on link to read the recipe) which was a great hit among readers. I was experimenting with various combinations, and that is when I came across yudane method. Japanese Yudane is similar to Chinese Tangzong, I must say, way better. I used tangzong for semolina breads, but was not happy with the results, but Yudane gave me amazing result. And it is easier when compared to tangzong. Just mix hot water and semolina and your yudane is ready. you can never go wrong with that. I have tried sandwich roll, pav buns and sandwich ;loaf with yudane and all the three were pretty amazing.
I made a video to explain the process. Hope you like it. If you like it, please subscribe to the channel so that I can reach my 100K subscribers. Show me some love. The bread has a crisp crust and the crumb is amazingly soft. You can see it when I slice it in the video. Do try it and let me know how you like it. The semolina / sooji I used is the regular one available in the market. I had to grind it in mixer grinder to make it tinier. If you can get chiroti rava, do try it. It doesn’t need grinding, and the results are also so good.
Ingredients:
For the Yudane:
Piping hot water – 80 ml
Semolina – 80 gm
For the main dough:
All of yudane
Semolina – 500 gm
Water – 220 ml + 50 ml
Butter – 50 gm
Sugar – 1 tbs
Salt – 1.5 tsp
Instant yeast – 1 tsp
Procedure:
In a bowl, mix together semolina and piping hot water given for yudane.
Cover the bowl with cling film and refrigerate overnight.
The next day, take it out of fridge and bring it back to room temperature.
Take the main dough ingredients, semolina, salt, sugar and instant yeast in
a bowl and mix.
Add the yudane mix and water and mix to form soft and crumbly dough.
Cover and set aside for 30 minutes.
Now if the dough is dry, add extra water to make it into smooth dough and
take it to the counter.
Knead the dough for 10 minutes.
Place in an oiled bowl and cover with cling and set it aside until double in volume.
Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin.
Grease and line a 8″ * 4″ loaf tin.
Shape the rectangle into a tight loaf with seam under.
Place it inside the tin and cover and set aside until it reaches a little above the rim.
By the same time, preheat oven to 200°C.
Bake the loaf for 35-40 minutes.
Remove it on a wire rack and tap to see if it sounds hollow.
Flip the loaf onto the wire rack and cool completely before slicing.
Use a heavy serrated knife for even slice.
Best 100% Semolina Sandwich Bread Loaf - Video Recipe
Ingredients
- For the Yudane:
- Piping hot water – 80 ml
- Semolina – 80 gm
- For the Main Dough:
- All of yudane
- Semolina – 500 gm
- ml Water – 220+ 50 ml
- Butter - 50 gm
- Sugar-1 tbs
- Salt - 1.5 tsp
- Instant Yeast-1 tsp
Instructions
- In a bowl, mix together semolina and piping hot water given for yudane.
- Cover the bowl with cling film and refrigerate overnight.
- The next day, take it out of fridge and bring it back to room temperature.
- Take the main dough ingredients, semolina, salt, sugar and instant yeast in
- a bowl and mix.
- Add the yudane mix and water and mix to form soft and crumbly dough.
- Cover and set aside for 30 minutes.
- Now if the dough is dry, add extra water to make it into smooth dough and
- take it to the counter.
- Knead the dough for 10 minutes.
- Place in an oiled bowl and cover with cling and set it aside until double in volume.
- Once double in volume, take it to counter, shape into a rectangle, the width of the rectangle equal to the width of your loaf tin.
- Grease and line a 8" * 4" loaf tin.
- Shape the rectangle into a tight loaf with seam under.
- Place it inside the tin and cover and set aside until it reaches a little above the rim.
- By the same time, preheat oven to 200°C.
- Bake the loaf for 35-40 minutes.
- Remove it on a wire rack and tap to see if it sounds hollow.
- Flip the loaf onto the wire rack and cool completely before slicing.
- Use a heavy serrated knife for even slice.
My go to website for all the bakes!!
I’ll try this version of bread. Which brand of yeast have you used? Please suggest a good yeast brand
Thank you! I used to buy Angel brand, but it is available as 500 gm pack. So shifted to Weismill. It is available as a small pack. Please check Amazon.
Mam I have wesmill instant active dry yeast will it work for this recipe
Yes, that is the same one I have used in the recipe.
Which rack need to be bake in oven ? Middle or lower
Middle rack with both filaments on.
Bread turns out so good … my kids loved it … I not able to attach pics …
Please check now. I have added the feature. You can upload a photo. Thanks for trying!
Best bread tried !!! Thanku so much…next time will make pav out of it
That looks wonderful. Thanks for sharing!
Can we add improver & gluten
Yes, you can use both. Use 1% bread improver and 3% vital wheat gluten for the semolina weight.
Can you pls tell me in teaspoons for glutten powder and bread improver
Hi Mam
Does the yudane need to be refrigerated overnight or 4-5 hrs is sufficient?
The more yudane rests, the more softer the bread is.
Can we follow the same recipe convection microwave?
Yes, you can.
Can we make a smaller portion of the bread. Will it be fine to half the ingredients in the recipe or can I make the dough and freeze half of it? If I can freeze the dough, at what stage and how can I use it again. Thank you
I wouldn’t recommend freezing. Usually frozen dough becomes very thin after retuning to room temperature. Better knead half the quantity.
Yudane needs to at room temp before covering with cling film?
No, it should be hot while you cover, otherwise it will form skin.
i got a cracked bread from the side. Followed your recipe to the T. it also had a yeasty smell. I live in north india . it took more than two hrs for my bread to rise in first proof and alsp almost an hr fr second proofing.
If the pan is smaller or the bread dough is under proved or the shaping was wrong, the bread would tear at the side. Also is the climate too cold? Otherwise it shouldn’t take this long for proving. If the dough proves for a longer time, then the yeast smell might be stronger. What type of yeast are you using?
Hello! Followed your recipe. But bread was dense and heavy. My guess is it was undercooked. Baked it at 395 F for 40 min.what temperature setting should I try next time.
If the bread is dense, the problem might be with under proving. I don’t think that temperature was an issue here.
Superb recipe. In fact best recipe. Thank you so much.
Thank you
As always a professional bake her gayathri ! Kudos ! The semolina bread looks absolutely fab
Thanks Kalyani
Can kneading be done using stand mixer?
Yes, definitely.
In the video.. I can see the water is white. is it mixed with milk? Not sure if I missed something.
I used whey left after making paneer. I have added it in the caption in video.
Love semolina bread but never tried with yudane.. must try! Love your recipes
Thank you. Do try Yudane. It gives a really good texture to the bread.
For the bread dough water is room temperature or luke warm water?
Room temperature is fine.
The recipe sounds amazing. I would like to try it out as I love making bread. Noticed you have not mentioned when to add the butter. Let me know please. Thank you very much.
Thank you. Add butter with all other ingredients while mixing the main dough.
I had to watch the video to see where and when the butter (melted?) goes in. Nowhere in the written recipes does it say anything about butter as far as I could tell? Maybe I missed it?