- 26 1/2 ounces [750 g] fine semolina
- 1 [1/6-ounce / 5-g] pack baker's yeast
- 1 [3 1/2-ounce / 100-g] pack vanilla powder
- 5 1/4 ounces [150 g] semolina sugar
- Hint of salt
- 1/2 cup [125 mL] vegetable oil
- 3 1/2 ounces [100 g] butter, softened
- Cold water
|
- Preheat oven to 350°F [180°C].
- Transfer fine semolina into a bowl.
- Mix in baker's yeast, vanilla powder, semolina sugar, salt, vegetable oil and soft butter.
- Mix in enough cold water to get a light dough.
- Butter any desired large or smaller baking pan; evenly spread dough into baking pan.
- Bake into preheated oven, for 20 minutes.
|
