Today I combined 2 old ABM recipes to make 2 rolls and 1 loaf of
Italian Sourdough bread.
1/2 cup sourdough starter
1/2 cup water, plus more for smooth dough
2.5 cups bread flour
1/2 cup semolina flour
1 tsp sea salt
2 tbsp Splenda
1.5 tsp SAF bread machine yeast
Put it all in the bread pan according to manufacturer. Used dough cycle.
When dough was done, I put it on a floured work surface and formed
the dough into 1 loaf and 2 rolls (long rolls). I slit the tops,
sprayed them with oil, sprinkled with sea salt and then covered for
alittle while. Then I preheated the oven to 350 degrees F.
I brushed my Italian Bread pan with oil, put the loaf on one side,
the 2 rolls on the other side. Covered again for 1/2 hour while the
oven preheated.
Then I baked them for 1/2 hour, removed them from the pan and put
them on the pizza stone, and lowered the oven to 275. Baked for
another 15 minutes. Removed to wire rack to cool.
They came out beautiful.
Smell so good. Can't wait to eat them tonight - making steak sandwiches! Yum.
RisaG