You’ve probably had sugee cake – but did you know that sugee bread is just as delicious?
DurationYou’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.
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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.
The Kitchen Society is a place for those of us who simply love to cook and bake.
A perfect course to jumpstart the learning journey of the fine art of bread making. This course will equip you with a thorough understanding of ingredient selection, kneading techniques, as well as the process of proofing, shaping, baking and glazing a good bread.
An organic process (the oldest way to make bread, actually), baking a loaf of sourdough takes time and effort. Lots.
You’ve asked, we listened. BELLS Baking Studio has launched a bread and tarts course for complete beginners!
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
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