33
SEMOLINA LOAF
Artisan Dough Cycle
Ingredients About 2 pounds dough
Water, 60°–70°F (15°–21°C) 2 cups (500 ml)
Olive oil 3 tablespoons (45 ml)
Sea salt 1½ teaspoons (7 ml)
Granulated sugar 4 teaspoons (20 ml)
Bread flour 2 cups (500 ml)
Semolina flour 2 cups (500 ml)
Vital wheat gluten 4 teaspoons (20 ml)
Yeast, active dry, or instant 2 teaspoons (10 ml)
Place all ingredients, in the order listed, in the bread pan tted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection
Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and
transfer to a well-oured surface. Punch to deate and let it rest 10 minutes before continuing.
Preheat oven to 425˚F (220˚C).
Divide dough into 2 equal pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the
counter until the underside is smooth. Place on prepared baking trays lined with parchment paper and cover with plastic wrap and let rest for
30 to 40 minutes, until the loaf has doubled in size.
When ready to bake, dust dough round with our and cut a cross approximately 3 inches (7.5 cm) long in the top of the loaf, cutting about
¼-inch (0.5 cm) into the loaf. Bake in preheated oven for 25 to 30 minutes, until it is golden brown and sounds hollow when tapped. When
nished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving [1 ounce (28 g)]:
Calories 83 (17% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 3mg • fiber 1g
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