Yield: 12 Servings
|1 tablespoon||Olive oil|
|1½ cup||Semolina flour|
|1½ cup||Bread flour|
|1½ tablespoon||Olive oil|
|2 cups||Semolina flour|
|2 cups||Bread flour|
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, .