Portuguese Farm Bread Recipe

AuthorSteve Nubie
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This is a very simple bread recipe that is very easy to make in your bread machine.  It’s essentially a basic white bread with a twist.  It includes a small amount of semolina flour which gives it a slight, yellow color and a bit of springiness to each slice.

Semolina flour is made from a hard, durum wheat and is most often used to make pasta.  Across the Mediterranean semolina was added to various baked recipes.  It can be a little hard to find in some grocery stores, but many stores have aisles dedicated to specialty flours and baking ingredients, so you may have to ask or just look around. 

This is a great sandwich bread and is also good dipped in olive oil or a pasta sauce.  It’s terrific toasted with a pat of soft butter or a spread of jelly as well.

By the way, the recipe calls for water at 110 degrees Fahrenheit or 43 degrees Celsius.  That’s easier to do than you think.  Just microwave the cup and half of water on high for 60 seconds and you’ll be close enough to the right temperature.

INGREDIENTS:
 1 ½ cups of water at 110 degrees Fahrenheit or 43 degrees Celsius
 1 teaspoon of salt
 ¾ cup semolina flour
 3 cups of all-purpose flour
 1 tablespoon of bread machine yeast or active dry yeast
DIRECTIONS:
1

Add the ingredients to the bread pan for the bread machine in the order indicated in the ingredients section of the recipe. Select the basic white bread setting for a 2-pound loaf and medium crust.

2

When done, remove the loaf from the bread pan and let rest for 10 minutes. Slice and serve.

Ingredients

INGREDIENTS:
 1 ½ cups of water at 110 degrees Fahrenheit or 43 degrees Celsius
 1 teaspoon of salt
 ¾ cup semolina flour
 3 cups of all-purpose flour
 1 tablespoon of bread machine yeast or active dry yeast

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan for the bread machine in the order indicated in the ingredients section of the recipe. Select the basic white bread setting for a 2-pound loaf and medium crust.

2

When done, remove the loaf from the bread pan and let rest for 10 minutes. Slice and serve.

Portuguese Farm Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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