| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Breads |
15 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Loaf: — (1 lb loaf) |
| 2 |
ts |
Active Dry Yeast — (1 1/4 |
|
|
T) |
| 3 |
c |
Semolina Flour — (2 C) |
| 3 |
tb |
Wheat Germ — (2 T) |
| 1 1/2 |
tb |
Sugar — (1 T) |
| 1 1/2 |
ts |
Salt — (1 1/4 t) |
| 1/3 |
c |
Sesame Seeds — toasted, |
|
|
(1/4 C) |
| 1 1/4 |
c |
Water — (3/4 C + 2 T) |
INSTRUCTIONS
Semolina flour is the strong, silent type: It has great texture and
character, but a mild flavor that does not announce itself. Its
understated nature lets this bread go anywhere with almost anything -
alongside an assertive French or Italian sauce or under a ripe cheese.
Note: The original recipe called for 3 T olive oil for the larger loaf
and 2 T for the smaller loaf.
Add all ingredients in the order suggested by your bread machine manual and
process on the basic bread cycle according to the manufacturer's Formatted
into MasterCook II and tested for you by Reggie Dwork reggie@netcom.com
Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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