Bread Machine Crunchy Semolina Bread Wcornmeal Recipes

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100% SEMOLINA BREAD



100% Semolina Bread image

This is a basic semolina bread which is ideal for vegetarian/vegan diets. Recipe is for a 2 lb loaf in a bread machine.

Provided by AlmzAlly

Categories     Yeast Breads

Time 3h25m

Yield 10 serving(s)

Number Of Ingredients 6

2 3/4 teaspoons active dry yeast
1 5/8 cups warm water
2 tablespoons sugar
4 cups semolina (Bob's Red Mill (1.5 lbs)
2 tablespoons extra virgin olive oil
1 3/4 teaspoons salt

Steps:

  • Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed.
  • Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings.
  • Push start and come back in 3 1/3 to 4 hours. :-).

SEMOLINA BREAD



Semolina Bread image

This Semolina Bread Recipe produces an artisan loaf with a crisp crust and light, chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable.

Provided by Eileen Gray

Categories     Sourdough Recipes

Time 4h5m

Number Of Ingredients 6

1 1/2 cups (12 oz, 360 ml) warm water
1 packet (2 ¼ teaspoons, 7g) dry yeast
2 1/4 cups (11.25 oz, 315g) unbleached all purpose flour
1 cup (6.5 oz, 182g) semolina or durum flour
1 1/2 teaspoons table salt
2 tablespoons each semolina and all purpose flour, combined

Steps:

  • In a large mixing bowl or in the bowl of a stand mixer, combine the water, yeast and 2 cups of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30 minutes.
  • If using a stand mixer, switch to the dough hook. Add the salt and the semolina flour and mix until the dough begins to form a ball around the hook. Add the remaining 1/4 cup of all purpose flour. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Knead the dough for 5 minutes until it is smooth and elastic.
  • Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature for 1 - 1 1/2 hours or until doubled in size. At this point you can cover the bowl tightly, refrigerate overnight and finish shaping and baking in the morning or continue to bake the same day.
  • Use the semolina/all purpose mix to dust a proofing basket or wooden peel. Turn the dough out onto a lightly floured surface. Knead 4-5 times, then use your cupped hands to form the dough into a smooth ball and place the dough, smooth side down, into the proofing basket. If you don't have a proofing basket place the dough directly onto a sheet of parchment paper or on the wooden peel.
  • Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 hour depending on the room temperature and dough temperature. Meanwhile, preheat the oven to 425°F. Place a Dutch oven with a lid into the oven to preheat.
  • If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. Remove the preheated pan from the oven and remove the lid. Use the parchment to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or onto a preheated pizza stone.
  • Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and just beginning to brown.
  • Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes. If you are baking directly on a pizza stone or sheet pan the baking time may be closer to 30 minutes.
  • Cool completely on a wire rack before slicing.

Nutrition Facts : Calories 874 calories, Carbohydrate 179 grams carbohydrates, Fat 4 grams fat, Protein 27 grams protein, ServingSize 2

ITALIAN BREAD USING A BREAD MACHINE



Italian Bread Using a Bread Machine image

Wonderful Italian bread made in a bread machine then baked in the oven.

Provided by Destiny

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h20m

Yield 20

Number Of Ingredients 9

4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
1 ½ teaspoons olive oil
1 (.25 ounce) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal

Steps:

  • Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  • Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
  • Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 20.6 g, Cholesterol 9.3 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 178.9 mg, Sugar 0.7 g

PIZZA CRUST FOR BREAD MACHINE



Pizza Crust for Bread Machine image

A crusty, chewy pizza crust! Our family's favorite! Try make two pizza crusts at once by removing the dough from the machine once it hits the rise cycle and place in a separate bowl. Now you are ready to begin the second crust!

Provided by Marian Collins

Categories     Bread     Pizza Dough and Crust Recipes

Yield 12

Number Of Ingredients 7

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 cup semolina flour
½ teaspoon white sugar
1 teaspoon salt
2 teaspoons olive oil
2 teaspoons active dry yeast

Steps:

  • Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
  • Remove after rise cycle and use with your favorite pizza recipe.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 16.3 g, Fat 1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 195.3 mg, Sugar 0.2 g

SEMOLINA BREAD



Semolina Bread image

From "The Bread Machine Cookbook II" by Donna Rathmell German. This is the only bread my children will let me make. I've only given a 1 1/2 pound loaf recipe because the bread raises quite high.

Provided by Bunsby

Categories     Breads

Time 3h7m

Yield 1 Loaf

Number Of Ingredients 7

1 1/3 cups water
1 1/2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt
1 cup semolina flour
3 cups flour (can use bread flour)
2 teaspoons yeast

Steps:

  • Place the above ingredients into your bread machine pan in order given.
  • Set machine to make a 1 1/2 pound loaf.
  • Take out of machine as soon as it is done.

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