INGREDIENTS

INSTRUCTIONS

If you can't find semolina flour increase the bread flour to 2 1/4 C and
add 1/2 C cornmeal.
*NOTE: Original recipe used 3/4 C finely shredded Parmesan cheese...I used
1/2    C. **NOTE: Original recipe used 2 tsp olive oil ... I used 1
tsp.
Dissolve yeast and sugar in warm water in a small bowl; let stand 5
minutes.  Place bread flour, 1 C semolina flour, cheese, and salt in a food
processor; for food processor pulse 3 times or until blended...(for mixer I
just briefly mixed it till blended).  With processor (or mixer) on slowly
add yeast mixture and oil through food chute; process until dough forms a
ball.  Process 40 additional seconds....(for mixer I just mixed it with the
dough hook for another couple of minutes).  Turn the dough out onto a
lightly floured surface, and knead 3 to 4 times.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15
minutes or until doubled in bulk.  Punch dough down, divide into 2 equal
portions.  Shape each portion into a 6 inch round loaf.  Place loaves on a
large baking sheet coated with cooking spray and sprinkled with 1 T
semolina flour.  Make 2 (1/8 inch deep) diagonal cuts across the top of
each loaf. Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 425 deg F.
Lightly spray loaves with water.  Bake at 425 deg F for 20 minutes or until
loaves sound hollow when tapped, misting loaves every 7 minutes during
baking time.  Remove loaves from pan; let cool on a wire rack.
Note: Misting the bread with water gives the crust a chewy texture. Simply
fill a clean spray bottle with water and spritz bread frequently during
baking.
Using a Kitchen Aid instead of a food processor: Dissolve yeast and sugar
in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C
semolina flour, cheese, and salt in the mixing bowl with the bread hook and
mix until blended.  With the mixer on slow add yeast mixture and oil
through food chute; process until dough forms a ball, another couple of
minutes.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15
minutes or until doubled in bulk.  Punch dough down, divide into 2 equal
portions.  Shape each portion into a 6 inch round loaf.  Place loaves on a
large baking sheet coated with cooking spray and sprinkled with 1 T
semolina flour.   Make 2 (1/8 inch deep) diagonal cuts across the top of
each loaf. Cover and let rise 30 minutes or until doubled in bulk.
Continue as above for food processor method.
Yield: 2 loaves, 8 servings per loaf.
This was **very** good!!
Entered into MasterCook and tested for you by Reggie Dwork
<reggie@reggie.com>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Cooking Light, Sept 1996, pg 76
NOTES : Cal  109.1
Fat  1.4g
Carbs  19.4g
Fiber  1g
Protein  4.4g
Sodium  177mg
CFF  11.4%

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