| Semolina Bread
1 POUND LOAF
1 cup of Water
1 tablespoon of Olive oil
1 teaspoon of Sugar
1 teaspoon of Salt
1 1/2 cups of Semolina flour
1 1/2 cups of Bread flour
1 1/2 teaspoons of yeast
1 1/2 POUND LOAF
1 1/3 cups of Water
1 1/2 tablespoons of Olive oil
1 1/2 teaspoons of Sugar
1 1/3 teaspoons of Salt
2 cups of Semolina flour
2 cups of bread flour
2 1/2 teaspoons of yeast |
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Bake according to manufacturers instructions. Authors 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. Date: Sat, 15 Jun 1996 14:49:42 -0400 From: Sleopo@aol.com MM-Recipes Digest V3 #166 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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