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.
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
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.