| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread | 12 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1 | tb | Olive oil |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 1/2 | c | Semolina flour |
| 1 1/2 | c | Bread flour |
| 1 1/2 | ts | Yeast |
| 1 1/3 | c | Water |
| 1 1/2 | tb | Olive oil |
| 1 1/2 | ts | Sugar |
| 1 1/3 | ts | Salt |
| 2 | c | Semolina flour |
| 2 | c | Bread flour |
| 2 1/2 | ts | Yeast |
INSTRUCTIONS
1 POUND LOAF 1 1/2 POUND LOAF 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.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”