* Exported from MasterCook *
Bread, Semolina and Rosemary Boule
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water -- (105F to 115F)
1 package active dry yeast
2 teaspoons sugar
1 cup water
3 tablespoons olive oil
2 C bread flour -- to 2 1/2 cups
1 2/3 cups semolina flour
4 teaspoons finely snipped fresh rosemary
1 teaspoon salt
1 tablespoon semolina flour
2 cups ice cubes
In a large bowl whisk together the 1/2 cup warm water, the yeast, and
sugar. Let stand about 5 minutes or until frothy.
Stir in the 1 cup water and 2 tablespoons of the olive oil. Add 2
cups of the bread flour, the 1-2/3 cups semolina flour, the rosemary,
and salt. Beat with an electric mixer on low speed until combined,
scraping sides of bowl occasionally.
Turn dough out onto a lightly floured surface. Knead in enough of the
remaining bread flour to make a moderately stiff dough that is smooth
and elastic (6 to 8 minutes total). Shape dough into a ball. Grease a
large bowl with the remaining 1 tablespoon olive oil. Place dough in
greased bowl; turn once to grease surface of dough. Cover and let
rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide
dough in half. Cover and let rest for 10 minutes. Line a large baking
sheet with parchment paper; sprinkle parchment with the 1 tablespoon
semolina flour. Set aside. Shape each dough half into a 6" round
loaf. Place dough rounds on the prepared baking sheet. Cover and let
rise in a warm place until nearly double in size (about 30 minutes).
Adjust one oven rack to the lowest position and another oven rack to
the lower-middle position. Set a shallow baking pan on the bottom
rack. Preheat the oven to 450F.
Using a sharp knife, cut an X into the top of each loaf. Place baking
sheet with dough rounds on the lower-middle rack. Place the ice cubes
in the shallow baking pan (as they melt, they'll create steam, which
helps the dough rise and develop a crisp crust). Bake rounds about 25
minutes or until deep golden and rounds sound hollow when tapped. If
necessary to prevent overbrowning, cover rounds with foil for the
last 10 minutes of baking.
Transfer to a wire rack; cool completely.
From the Test Kitchen:
SEMOLINA, OLIVE, AND ROSEMARY BOULE:
Prepare as directed, except stir 1/2 cup chopped pitted Kalamata
olives into mixture with the rosemary.
Info: Cal 122, Fat 2g, Pro 4g, Carb 21g, Sod 177mg, Fiber 1g
Source:
"BETTER HOMES AND GARDENS"
S(Internet Address):
"<http://www.bhg.com/recipe/semolina-and-rosemary-boule-1/>"
Yield:
"2 round loaves"
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Per Serving (excluding unknown items): 153 Calories; 3g Fat (18.2%
calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 1226