Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sarah\\CA (MPFP29B) |
| 2 cups | Bread flour |
| 1½ teaspoon | Yeast; more or less |
| ½ cup | Semolina flour |
| 1½ tablespoon | Sugar |
| 1 teaspoon | Salt |
| ⅓ cup | Instant nonfat dry milk soli |
| 1 tablespoon | Unsalted butter |
| ⅞ cup | (1c minus 2T) water |
Here's the recipe you requested. This makes one 1 lb loaf on the basic bread setting. 1. Place all the ingredients in the bread pan and process on the standard bread setting. 2. Remove bread from the pan and cool on a rack. Wrap in a plastic bag or foil to store. The author says that the addition of semolina flour seems to give the bread that close; even grain required for this type of bread. You can slice this bread as thin as you like; you can use it for canapes or fancy sandwiches; you can make melbas or croutons from it once it's 2 or 3 days old. Have fun! Sarah\\CA Reformatted by Elaine Radis