| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 12 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1 | T | Olive oil |
| 1 | t | Sugar |
| 1 | t | Salt |
| 1 1/2 | c | Semolina flour |
| 1 1/2 | c | Bread flour |
| 1 1/2 | t | Yeast |
| 1 1/3 | c | Water |
| 1 1/2 | T | Olive oil |
| 1 1/2 | t | Sugar |
| 1 1/3 | t | Salt |
| 2 | c | Semolina flour |
| 2 | c | Bread flour |
| 2 1/2 | t | Yeast |
INSTRUCTIONS
Bake according to manufacturer's instructions. Author's 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 455.1mg
Potassium: 53.3mg
Carbohydrates: 30.4g
Fiber: 1.3g
Sugar: <1g
Protein: 5.3g