| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breadmaker, Ethnic |
12 |
Servings |
INGREDIENTS
|
|
-Sarah\CA (MPFP29B) |
| 2 |
c |
Bread flour |
| 1 1/2 |
ts |
Yeast; more or less |
| 1/2 |
c |
Semolina flour |
| 1 1/2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/3 |
c |
Instant nonfat dry milk soli |
| 1 |
tb |
Unsalted butter |
| 7/8 |
c |
(1c minus 2T) water |
INSTRUCTIONS
Here's the recipe you requested. This makes one 1 lb
loaf on the basic bread setting. 1. Place all the
ingredients in the bread pan and process on the
standard bread setting. 2. Remove bread from the pan
and cool on a rack. Wrap in a plastic bag or foil to
store. The author says that the addition of semolina
flour seems to give the bread that close; even grain
required for this type of bread. You can slice this
bread as thin as you like; you can use it for canapes
or fancy sandwiches; you can make melbas or croutons
from it once it's 2 or 3 days old. Have fun! Sarah\CA
Reformatted by Elaine Radis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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