CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Breads |
1 |
Servings |
INGREDIENTS
|
|
Small |
2/3 |
c |
WATER |
2 |
ts |
OLIVE OIL |
1/2 |
ts |
SALT |
1/2 |
ts |
SUGAR |
1/2 |
c |
SEMOLINA FLOUR |
1 1/2 |
c |
BREAD FLOUR |
1 |
ts |
YEAST |
|
|
Medium: |
1 |
c |
WATER |
1 |
tb |
OLIVE OIL |
3/4 |
ts |
SALT |
3/4 |
ts |
SUGAR |
3/4 |
c |
SEMOLINA FLOUR |
2 1/4 |
c |
BREAD FLOUR |
1 1/2 |
ts |
YEAST |
|
|
Large: |
1 1/3 |
c |
WATER |
1 1/3 |
tb |
OLIVE OIL |
1 |
ts |
SALT |
1 |
ts |
SUGAR |
1 |
c |
SEMOLINA FLOUR |
3 |
c |
BREAD FLOUR |
2 |
ts |
YEAST |
INSTRUCTIONS
Donna's notes: Thought of in this country as a pasta flour, semolina also
makes delicious bread. You'll find the color slightly yellow and the taste
nutty.
Recipe By : Bread Machine Cookbook II from Donna German
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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