Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | 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 |
| \N \N | 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 |
| \N \N | 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 |
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