76
ARITSAN SEMOLINA BOULES
INGREDIENTS
2 cups water (80°F – 90°F)
3 Tbsp. olive oil
4 tsp. sugar
1 Tbsp. nely chopped garlic
1½ tsp. crushed dried rosemary
1½ tsp. sea salt
2 cups semolina our
2¾ cups bread our
4 tsp. vital wheat gluten
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select ARTISAN. Press the START/STOP button.
4. The complete signal will sound when dough is ready.
5. Turn dough out onto well oured board. (Kneading paddle may remain
in dough; if so, remove paddle.)
6. Punch down and knead to remove air from dough.
7. Cover and let rest for 10 minutes.
8. Divide dough into 4 equal pieces. Shape each into a ball and place,
seam side down on lightly greased baking sheet.
9. Cover and let rise until doubled in size, about 45 minutes.
10. Uncover and dust loaves lightly with our. Using sharp knife
or razor blade, cut cross about 3 inches long and ¼-inch deep
in to top each loaf.
11. Bake at 425ºF for 25 minutes or until golden and loaves test done.
Move breads to wire rack to cool.
12. Allow bread to cool on wire rack until ready to serve (at least
20 minutes).
MAKES 4 SMALL LOAVES
ARTISAN
DOUGH
BK1065SQ_IB-and-Recipes_21897.indd 76 1/22/18 2:39 PM
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