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Semolina Bread Recipe

Yields1 Serving

Semolina bread is made with semolina flour added to all-purpose flour. Semolina is a flour made from a very hard wheat grain called durum. The flour is traditionally used in Italy to make pasta, but it was in Sardinia that semolina bread emerged.

INGREDIENTS:
 1 1/2 cups of water at 110 degrees Fahrenheit or 43 degrees Celsius
 2 teaspoons of sugar
 1 teaspoon of salt
 1 ½ tablespoons of Olive Oil
 1 cup of Semolina flour
 3 cups of all-purpose flour
 2 ¼ teaspoons of bread machine yeast or active dry yeast
DIRECTIONS:
1

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

2

Press start and as usual, open the lid during the kneading process to double-check your dough consistency. If it appears to dry after 5-minutes of kneading, try scraping down any flour from the side of the bread pan with a plastic spatula to incorporate the flour better. If it’s still too dry, add a tablespoon of water at a time until you see the right consistency. If the dough appears to wet or loose, add a tablespoon of flour at a time until you get the desired result. You want a whole, cohesive dough ball with no flour clinging to the sides of the pan.

3

When the bread is done remove the loaf from the pan and let rest on a wire rack for 10 minutes. Slice and serve or wrap and store.