King Arthur Semolina Bread

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King Arthur Semolina Bread

 

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Amount Measure Ingredient -- Preparation Method

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1 tablespoon active dry yeast

1 1/2 cups lukewarm (110°F) water

2 tablespoons soft butter

2 tablespoons nonfat dry milk

1 teaspoon salt

3 cups semolina flour

 

Dissolve the yeast in 1/2 cup of the warm water in a large bowl. Mix the butter

and the dry milk into the remaining cup of water, and add to the yeast along

with the salt. Stir in the semolina.

 

Turn the dough out onto a work surface floured with a little more semolina and

knead it for 8 to 10 minutes, until smooth. Grease a bowl, set the dough in the

bowl, turning to coat all sides, cover with plastic wrap, and let rise until

doubled in bulk, about 1 1/2 hours or more.

 

Punch the dough down, turn it out of the bowl, and shape it into a loaf. Place

it into a greased 5 x 10-inch bread pan. Cover with a towel and let rise until

doubled in bulk, about 50 minutes.

 

Bake in a preheated 350°F oven for 40 minutes, or until bread is a light golden

brown and tests done. Turn the loaf out and let it cool on a rack. Let cool

thoroughly before slicing. Makes 1 large loaf.

 

Source:

" King Arthur Flour website "

S(Originally Appeared):

" This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. II,

No. 7, July, 1991. "

 

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Per Serving (excluding unknown items): 2028 Calories; 21g Fat (9.5% calories

from fat); 74g Protein; 377g Carbohydrate; 23g Dietary Fiber; 44mg Cholesterol;

2378mg Sodium. Exchanges: 24 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat

Milk; 3 Fat.

 

NOTES : When people think of semolina flour, they usually think of pasta. But

semolina, a high-gluten flour made from the hard, coarse endosperm of durum

wheat, also makes a lovely loaf of bread. Light golden in color, moist, and of a

fine, delicate texture ideal for slicing, this bread recipe is based on one

found in Judith and Evan Jones' " The Book of Bread, " available in our Baker's

Catalogue (as is the semolina flour.)

Note: This is a nice, moist sandwich bread. I even made it in our office bread

machine* with a fair amount of success: the top crust sank a bit, but the

texture, taste and moistness were excellent.

Nutr. Assoc. : 0 0 0 0 0 0