This is a favorite bread recipe that includes a nice amount of semolina flour. It comes from a bread machine cookbook I give to everyone taking a bread machine class from me. I've altered it a lot over the years I've been making it, including making it with freshly-milled whole wheat flour. I also mill durum wheat for a wholegrain version of semolina, but I've also made it with regular semolina many times. I use this recipe for dinner rolls, hot dog buns and hamburger buns - a nice versatile recipe. Enjoy! -Grainlady

BUTTERMILK FARM BREAD
(source: Bread Machines for Dummies by Glenna Vance and Tom Lacalamita)

Recipe for 1-1/2-pound loaf with changes in (---) for 2-pound.

3/4 c. buttermilk (1-cup) [I use homemade kefir.]
1/4 c. water (1/3 + 1 T.)
2 T. oil or butter (3 T.)
1 t. salt (1-1/2 t.)
2 T. sugar (3 T.)
2/3 c. semolina flour (1 c.)
2-1/3 c. bread flour (3 c.)
2-1/4 t. active dry yeast (1 T.)

1. Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.
2. Select the Normal or Basic setting and a light to medium crust color and press Start.
3. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4. After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.

Cooking tip: If you don't have buttermilk on hand, you may use 1 T. of lemon juice or vinegar to 1 c. of milk as a substitution.

[Grainlady note: I only use the bread machine for mixing the dough, remove the dough and place it in a dough-rising bucket for proofing, and bake it in an oven. I also add 3 T. flaxmeal to increase the fiber. At the add-in beep, I add sometimes add 1/3 c. multi-grain cereal for a 1.5# loaf or 1/2 c. for a 2# loaf for more "tooth" to the finished loaf.]

Thank you, grainlady, that sounds wonderful!
I will use all the additions as we also prefer "tooth" to our bread. I have everything on hand too.

Semolina flour is also commonly used in making homemade pasta. I don't have a recipe, as I don't really care for white pasta, but Elery buys semolina just for pasta.

He also adds it to pizza dough.

Annie

I've made the pork ragu in this recipe and it is wonderful. I did not make the semolina gnocchi because I do not have semolina. (btw, I think the gnocchi are more dumpling-like and less gnocchi-like)

Pork Ragu with Semolina Gnocchi
Serves 8

For the pork ragu
Canola oil
4 pound bone-in pork shoulder (approximately), trimmed of excess fat
2 - 3 slices bacon, chopped
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
3 - 5 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry white wine
2 tablespoons cider vinegar
1 (28-ounce) can whole tomatoes, with juice
1 cup chicken stock
Pinch red pepper flakes
Pinch of sugar
Kosher salt and pepper
1 tablespoon minced fresh oregano
Parmesan cheese, to serve

For the semolina gnocchi
4 cups whole milk
1 cup semolina flour
1 cup grated Parmesan, divided
3 eggs yolks, lightly beaten
1 teaspoon kosher salt

Preheat oven to 325 degrees. Pat the meat dry and season with salt and pepper.

In a large Dutch oven, heat a few glugs of canola oil over high heat. Sear the pork shoulder on all sides until golden brown. Remove it from the Dutch oven and set aside.
Reduce the heat to medium. Add the bacon and let some of the fat render, about 5 minutes. Add the onions, carrots, and celery and cook until soft and translucent, another 5 - 7 minutes. Toss in garlic and continue to cook for another 30 seconds.

Add the tomato paste and cook over medium heat, stirring for 2 minutes. Pour in the wine and cider vinegar and reduce by half, turning up the heat if necessary (you want some good bubbling action here).

Meanwhile, use a pair of kitchen scissors to cut the tomatoes into large chunks while still in the can. Add the tomatoes with juices and chicken stock to the Dutch oven. Nestle the pork into the sauce and season generously with salt, pepper, a generous pinch of red pepper flakes, and a generous pinch of sugar. Bring the mixture to a boil, cover, and transfer the pot to the oven.

Cook for approximately 3 hours, turning the pork once, until the meat easily falls apart with a fork. Remove the pork to a large cutting board while still fairly hot. Stir the minced oregano into the sauce.

Remove excess fat, discard the bone, and carefully shred the meat; it is harder to "pull" once it has cooled. (I either wear heavy-duty rubber gloves on my hands or use my new "bear paws," but two large forks would work, too.) Place the shredded pork back into the Dutch oven and toss with its sauce. Cool to room temperature; refrigerate overnight. The sauce will naturally thicken (and the fat will congeal) as it cools, allowing all of the flavors to marry.

To serve the ragu, reheat on medium-low until warm, adding additional chicken stock or water if you want a less thick ragu. Adjust seasoning, if desired. (I usually add some more chili flakes and another splash of cider vinegar.) Serve with warm semolina gnocchi, although this would also be delicious over Parmesan grits or pappardelle.

For the semolina gnocchi, heat the milk in a heavy pan until a ring of bubbles form around the edges. Using a wooden spoon, gradually stir the semolina flour into the pot. Continue stirring constantly and firmly (there will be a bit of resistance) for 15 - 20 minutes, making sure to clear the bottom and edges of the pan. The mixture will be very dense and should pull cleanly away from the sides of the pot.

Remove the gnocchi from the heat and let cool for a minute. Stir in the 2/3 cup grated Parmesan, then the yolks (with vigor so the eggs don't scramble) and salt. Transfer the mixture to a mixing bowl, cover with plastic wrap, and chill overnight.

Preheat oven to 375 degrees and place rack in the uppermost position. Use a small spring-form ice cream scoop to shape even-sized balls of gnocchi and place on a greased baking sheet or dish. Sprinkle with remaining Parmesan and bake for 15 minutes, until the Parmesan begins to turn light golden brown. Allow to cool for a few minutes before serving. Arrange gnocchi in the bottom of pasta/serving bowls, ladle ragu over top, and serve warm. Garnish with freshly chopped herbs and grated Parmesan, if desired.

12.05.11 6:00PM
Nealey Dozier

Here is a link that might be useful: The Kitchn Pork Ragu with Semolina Gnocchi

That sounds really good too, bbstx. Thanks!

When making pizza, you can use semolina flour instead of cornmeal to keep the crust from sticking to the peel. That won't use much, but I prefer pizza this way. I've only used semolina the ways you do - in pasta, pizza, and bread dough. I store the flour in the freezer, but I would really rather have the freezer space. However, if I only made pasta with it, that would justify having it.

Lars