Dg's semolina bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Small | ||
| ⅔ | cup | WATER |
| 2 | teaspoons | OLIVE OIL |
| ½ | teaspoon | SALT |
| ½ | teaspoon | SUGAR |
| ½ | cup | SEMOLINA FLOUR |
| 1½ | cup | BREAD FLOUR |
| 1 | teaspoon | YEAST |
| Medium: | ||
| 1 | cup | WATER |
| 1 | tablespoon | OLIVE OIL |
| ¾ | teaspoon | SALT |
| ¾ | teaspoon | SUGAR |
| ¾ | cup | SEMOLINA FLOUR |
| 2¼ | cup | BREAD FLOUR |
| 1½ | teaspoon | YEAST |
| Large: | ||
| 1⅓ | cup | WATER |
| 1⅓ | tablespoon | OLIVE OIL |
| 1 | teaspoon | SALT |
| 1 | teaspoon | SUGAR |
| 1 | cup | SEMOLINA FLOUR |
| 3 | cups | BREAD FLOUR |
| 2 | teaspoons | YEAST |
Directions
Donna's notes: Thought of in this country as a pasta flour, semolina also makes delicious bread. You'll find the color slightly yellow and the taste nutty.
Recipe By : Bread Machine Cookbook II from Donna German File