* Exported from MasterCook *
Bread, Country-Style Semolina
Recipe By :
Serving Size : 16 Preparation Time :0:30
Categories : Bread-Bakers Mailing List Breads
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- 105F - 115F
1/2 cup warm milk -- 105F - 115F
2 tablespoons honey -- or sugar
2 1/4 ounces active dry yeast -- (or 1 envelope)
3 cups bread flour
1 cup semolina flour
1 teaspoon sea salt
1/4 cup olive oil
2 tablespoons coarse cornmeal
1. Combine water, milk, honey, and yeast in the large mixing bowl of
a freestanding electric mixer. Let stand about 10 to 15 minutes or
until foamy. Add 2 cups of the bread flour. Beat on low speed for 4
minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours.
2. Add the remaining 1 cup bread flour, the semolina flour, and salt.
Using dough hooks, beat mixture for 5 minutes. Drizzle with 2
tablespoons of the olive oil. Continue beating on medium speed until
oil is incorporated. You should have a soft, fairly sticky dough.
Brush 1 tablespoon of the remaining oil in a large bowl. Transfer
dough to oiled bowl, turning once. Cover and let rise until doubled
in size (about 1 hour).
3. Turn dough out onto a floured surface. Divide dough in half. Cover
and let rest for 15 minutes. Sprinkle 1 large baking sheet with the
cornmeal. Shape dough by gently pulling each portion into a ball,
tucking edges under. Place dough balls on the baking sheet. Flatten
each dough ball slightly to about 6 inches in diameter. Brush tops of
loaves with remaining 1 tablespoon olive oil. Let rise until nearly
doubled (20 to 30 minutes). Preheat oven to 450 degree F. With a very
sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4" deep.
4. Place a shallow baking pan with about 1/2 inch of boiling water on
the bottom rack of the preheated oven. Place baking sheet on the
middle rack in the oven. Working quickly, heavily mist the inside of
the oven, including the bread, with water from a clean spray bottle.
Bake for 25 to 30 minutes or until the internal temperature of the
bread is 200F, covering bread with foil in the last 10 minutes of
baking to prevent overbrowning. Immediately remove loaves from baking
sheet. Cool on a wire rack.
Makes 2 loaves (8 servings per loaf).
Source:
"recipe.com"
Start to Finish Time:
"2:55"
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Per Serving (excluding unknown items): 189 Calories; 4g Fat (20.8%
calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 124mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.