Here is another recipe from Rosemary Grimm's files.
* Exported from MasterCook *
Semolina-Malt Bread
Recipe By : Rosemary Grimm <bf940@lafn.org>
Serving Size : 1 Preparation Time :0:00
Categories : Breads Ethnic
Grains Italian
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Semolina Flour
2 C Malt-O-Meal® -- Uncooked
1/4 C Brown Sugar
1 Tbsp Malt Extract
Dry Or Syrup
1 Tbsp Instant Yeast
2 1/2 C Warm Water
1 Egg
1 Tbsp Salt
1/4 C Vegetable Oil
2 1/2 C King Arthur Bread Machine Flour -- Or
Unbleached All-Purpose Flour -- Plus
2 Tsp Gluten Powder
Semolina is not just for pasta. This new bread is a warm golden color and
has a good wheat flavor. The crust crisps perfectly without doing a thing
to it. The crumb is even and moist, soft but not fluffy. It makes excellent
toast.
Mix together the semolina, Malt-o-Meal, sugar, malt, yeast and water. Add
egg, oil and salt. Mix until smooth. Then mix in one cup of the flour and
beat until smooth and elastic. Knead in the last flour by hand or use the
dough hook of a heavy duty mixer. Knead well, about 15 minutes by hand.
Form the dough into a ball and let it rise in the bowl, covered, for about
1 1/2 hours. It will more than double. Test by pressing two fingers into
the dough. Deflate and let rise again in the bowl.
This will make two large pan loaves or four 12" long free formed loaves.
Divide dough accordingly. Let rest and shape. Let rise in pans or on peel
for about 30 minutes, until properly soft. Make several diagonal slashes
across the tops with a razor blade held almost horizontal. Place
immediately in a steamy 425F oven. After 15 minutes, rearrange loaves in
the oven and reduce temperature to 375F. Bake an additional 15 minutes for
the small loaves or 30 minutes for the large pan loaves.
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Nutr. Assoc. : 0 0 0 4082 0 5626 0 0 0 0 2339 0 0