* Exported from MasterCook *
Bread, Three Cheese Semolina
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Side Dish
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups All-Purpose Flour -- King Arthur Unbleached
1 cup semolina flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 Tablespoon Pizza Dough Flavor
2 tablespoons garlic
1 cup lukewarm water -- to 1 1/8C
1 cup Parmesan cheese -- freshly grated
1 cup diced Provolone cheese -- smoked or plain,
mild or sharp
1 cup Asiago cheese -- diced or coarsely
crumbled, mild or sharp
With grated Parmesan in the dough, and chunks of Asiago and provolone
studded throughout, this bread is a cheese-lover's dream come true.
Prep: 15 mins. to 20 mins.
Bake: 30 mins. to 40 mins.
Total: 3 hrs 15 mins. to 4 hrs
Yield: 1 large or 2 smaller loaves.
Combine everything but the three cheeses, and beat on medium speed of
an electric stand mixer to make a soft, smooth dough. It may or may
not clear the sides of the bowl; either way is just fine. Switch to
the dough hook, and knead for about 5 minutes.
Add the three cheeses, and mix until well combined.
Put the soft dough in a lightly greased bowl or 8-cup measure, cover,
and let rise for about 2 hours, till very puffy
Lightly grease a 14" to 15" covered stoneware baker. Or lightly
grease a baking sheet, or line with parchment. Sprinkle semolina into
the pan, or onto the baking sheet.
Gently deflate the dough. For one long loaf, shape it into a 13" log,
and place in the stoneware baker. For two loaves, divide the dough in
half, and place both halves on the prepared baking sheet.
Tent lightly with greased plastic wrap (or cover the stoneware baker
with its lid), and let rise for about an hour, till noticeably puffy.
Towards the end of the rising time, preheat the oven to 425F.
Take the plastic off the bread. Spray it with water, and use a sharp
knife to make three diagonal slashes in each loaf.
If you're using the stoneware pan, leave the cover on. Bake the bread
for 30 minutes; remove the cover, and bake for an additional 10
minutes, till the bread is golden brown and an instant-read
thermometer inserted into the center registers about 190F to 200F. If
you're baking smaller loaves, check to see if they're done after 30 minutes.
Remove the bread from the oven, and take it out of the pan. If you've
baked in the stoneware pan, loosen the edges, and carefully turn the
bread out of the pan onto a rack to cool.
Yield: 1 large or 2 smaller loaves.
Source:
"www.kingarthurflour.com"
S(Internet address):
"www.kingarthurflour.com"
Yield:
"1 lg loaf"
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Per Serving (excluding unknown items): 233 Calories; 8g Fat (31.3%
calories from fat); 12g Protein; 27g Carbohydrate; 1g Dietary Fiber;
21mg Cholesterol; 559mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1
Lean Meat; 0 Vegetable; 1 Fat.