Bake It Better: Scrumptious Sugee Breads

You’ve probably had sugee cake – but did you know that sugee bread is just as delicious? Fine semolina flour (semola rimacinata) has a unique taste and texture that works amazingly well in bread dough. Learn how to three flavourful and toothsome breads in Christopher’s new class.

Menu

Semolina Sesame Sandwich Loaf

• The golden colour and nutty flavour of semolina flour is beautifully showcased in this high-rising loaf crusted with toasted sesame seeds. Its silky, tender crumb makes it superb for sandwiches, toast, croutons, or frankly just to devour on its own.

Pumpkin, Cacio & Pepe Rolls

• ‘Cacio e pepe’ is a classic Italian pasta dish from Rome, seasoned just with butter, pecorino cheese and black pepper. Here, the same trio of flavours is layered and rolled up in a soft semolina and pumpkin dough, and baked into flaky dinner rolls with a heavenly fragrance. An easy and convenient recipe, as the dough rises overnight in the fridge.

Stovetop Semolina Naan

• Puffy and pillowy naan, no tandoor needed! Simply cooked in a frying pan on the stovetop, this versatile dough can pair with many flavours. Learn how to make two different toppings: a savoury one with garlic, coriander and toasted walnuts, and a sweet one with apricot and pistachio nuts.