Yield: 1 Loaf
Measure | Ingredient |
---|---|
\N \N | 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 |
\N \N | 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@...