1 POUND LOAF
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 1/2 POUND LOAF
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
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.
