Semolina Bread
A great Sardinian-style semolina sandwich bread, delicious dipped in olive oil or served with soft cheese, olives or sardines.
Ingredients
| 1 1/2 cups | 360 ml | water at 110 degrees Fahrenheit / 43 degrees Celsius |
| 2 teaspoons | 10 ml | sugar |
| 1 teaspoon | 5 ml | salt |
| 1 1/2 tablespoons | 23 ml | olive oil |
| 1 cup | 240 ml | semolina flour |
| 3 cups | 720 ml | all-purpose flour |
| 2 1/4 teaspoons | 11 ml | bread machine yeast or active dry yeast |
Instructions
Semolina bread is a great sandwich bread and is also good when dipped into olive oil or any sauces that typically accompany an Italian dish. A favorite Sardinian combination is a spread of soft cheese and olives, or the classic Sardinian accompaniment - sardines. The bread will keep for days if wrapped and longer if refrigerated or frozen. This recipe makes a 2-pound loaf. If you want a 1-pound loaf just divide the proportions of the ingredients in half.
DIRECTIONS:
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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.
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Press start and as usual, open the lid during the kneading process to double-check your dough consistency. If it appears too 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 too 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.
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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.