"the bread machine cookbook" semolina bread

Categories
Bread machi
Yield
1 Loaf
MeasureIngredient
  1 POUND LOAF
1 cup Water
1 tablespoon Olive oil
1 teaspoon Sugar
1 teaspoon Salt
1½ cup Semolina flour
1½ cup Bread flour
1½ teaspoon Yeast
  1 1/2 POUND LOAF
1⅓ cup Water
1½ tablespoon Olive oil
1½ teaspoon Sugar
1⅓ teaspoon Salt
2 cups Semolina flour
2 cups Bread flour
2½ teaspoon Yeast

Bake according to manufacturer's instructions. Author's notes: "Semolina flour has a very high gluten content, and therefore makes an exceptional loaf. Expect a yellow-tinted interior and a well-developed wheat flavor." My notes: I made this bread 6/3/96. I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. I'll make it again. Posted to MealMaster Recipes List, Digest #166 Date: Sat, 15 Jun 1996 14:49:42 -0400 From: Sleopo@...

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