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  • "The Bread Machine Cookbook" Semolina Bread

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    "The Bread Machine Cookbook" Semolina Bread
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb LOAF
    • 1 c. Water
    • 1 Tbsp. Extra virgin olive oil
    • 1 tsp Sugar
    • 1 tsp Salt
    • 1 1/2 c. Semolina flour
    • 1 1/2 c. Bread flour
    • 1 1/2 tsp Yeast
    • 1 1/2 lb LOAF
    • 1 1/3 c. Water
    • 1 1/2 Tbsp. Extra virgin olive oil
    • 1 1/2 tsp Sugar
    • 1 1/3 tsp Salt
    • 2 c. Semolina flour
    • 2 c. Bread flour
    • 2 1/2 tsp Yeast

    Directions

    1. 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."
    2. 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.

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