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Ingredients
- 2 c. Semolina Flour
- 2 c. Malt-O-Meal(r) Uncooked
- 1/4 c. Brown Sugar
- 1 Tbsp. Malt Extract
- Â Â Dry Or possibly Syrup
- 1 Tbsp. Instant Yeast
- 2Â 1/2 c. Hot Water
- 1 x Egg
- 1 Tbsp. Salt
- 1/4 c. Vegetable Oil
- 2Â 1/2 c. King Arthur Bread Machine Flour Or possibly
- Â Â Unbleached All-Purpose Flour Plus
- 2 tsp Gluten Pwdr
Directions
- Semolina is not just for pasta. This new bread is a hot golden brown color and has a good wheat flavor. The crust crisps perfectly without doing a thing to it. The crumb is even and moist, soft but not fluffy. It makes excellent toast.
- Mix together the semolina, Malt-o-Meal, sugar, malt, yeast and water. Add in egg, oil and salt. Mix till smooth. Then fold in one c. of the flour and beat till smooth and elastic. Knead in the last flour by hand or possibly use the dough hook of a heavy duty mixer. Knead well, about 15 min by hand. Form the dough into a ball and let it rise in the bowl, covered, for about 1 1/2 hrs. It will more than double. Test by pressing two fingers into the dough. Deflate and let rise again in the bowl.
- This will make two large pan loaves or possibly four 12" long free formed loaves. Divide dough accordingly. Let rest and shape. Let rise in pans or possibly on peel for about 30 min, till properly soft. Make several diagonal slashes across the tops with a razor blade held almost horizontal. Place immediately in a steamy 425F oven. After 15 min, rearrange loaves in the oven and reduce temperature to 375F. Bake an additional 15 min for the small loaves or possibly 30 min for the large pan loaves.
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