SEMOLINA BREAD - First recipe 4/25/93

1 cup Durham Flour

3 cups Bread or all purpose flour

2 cups water

1 pkg. dry yeast

1 tbsp. salad oil

1 tbsp. corn syrup

1 tsp. salt

Proof yeast in water and corn syrup.

Blend flours together on large mixing bowl.

Whisk salt and oil into yeast mixture and fold into flour until absorbed.

Place on baking board and knead until smooth.

Let rise in covered bowl until doubled.

Punch down, knead well and form into loaf.

Let rise 10 – 15 minutes on baker’s peel sprinkled liberally with corn meal if using baking stones or place on parchment on doubled cookie sheet or insulated cookie sheet.

When risen, brush well with water. Make several slashes with razor across bread and bake for 30 minutes at 375-400ºF.

Options:

1. 5 minutes before done, brush with egg white and water for a nice glaze. This is about 4 parts water to one part egg white.

2. Before sliding into oven sprinkle with poppy, sesame or other seeds as desired.

3. If you like a crusty bread you need a moist oven. One way to accomplish this is just before baking the bread place a few ice cubes in and old shallow baking tray that you’ve preheated with the oven.