Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Sugar |
| 1 teaspoon | Salt |
| 1½ cup | Semolina flour |
| 1½ cup | Bread flour |
| 1½ teaspoon | Yeast |
| 1⅓ cup | Water |
| 1½ tablespoon | Olive oil |
| 1½ teaspoon | Sugar |
| 1⅓ teaspoon | Salt |
| 2 cups | Semolina flour |
| 2 cups | Bread flour |
| 2½ teaspoon | Yeast |
1 POUND LOAF
1½ POUND LOAF
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.
Date: Sat, 15 Jun 1996 14:49:42 -0400 From: Sleopo@...
MM-Recipes Digest V3 #166
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .