\"the bread machine cookbook\" semolina bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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@...