Red pepper-semolina bread from bread

Yield: 1 Loaf

Measure Ingredient
1 tablespoon Rice yeast, SAF instant one
1 tablespoon Dough enhancer
2 cups Warm water, 105 F to 115 F
2 cups Semolina flour
2 larges Red bell peppers,
\N \N Roasted & peeled
4 cups Unbleached all-purpose
\N \N Or bread flour
¼ cup Olive oil
1 tablespoon Salt

1. Combine yeast, dough enhancer, water, semolina flour, red peppers, 2 cups of the unbleached flour and the oil in a heavy duty mixer bowl. Mix just until ingredients are combined. Cover loosely and let sponge for 15 minutes. 2. Add the salt. 3. With mixer on low speed and using the remainder of the unbleached flour, add just enough flour until the sides of the bowl are cleaned by the dough. The dough should still be soft & sticky. 4. Knead on low speed for 7 minutes.

The dough will no longer be sticky but elastic. 5. Turn dough out onto a lightly greased surface & form into two loaves. Place into 2 greased pans or onto a greased baking sheet sprinkled with corn meal, if desired. Let rise until doubled, about 30 minutes. 6. Bake in a preheated 350 F oven for about 35-40 minutes. I substituted an equal amount of applesauce for the oil and used jarred roasted red peppers from Trader Joe's and used freshly milled Golden 86 flour instead of unbleached flour.

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