Antoine's Semolina Bread.
1/2 c warm water
1 tsp sugar
1 pkg dry yeast
1 TBS olive oil
2 tsp coarse salt
1 1/2 warm water
2 1/2 c Pasta flour
2 1/2 c or as needed all purpose white flour,
In large bowl dissolve sugar in 1/2C warm water. sprinkle in yeast and let stand until foamy.
Gradually stir in warm water, pasta flour, and enough A-P. flour to make a firm soft dough. Turn out on a lightly floured surface & knead 10 minutes until smooth & elastic. Please dough in a lightely greased bowl cover with plastic wrap and let rise 1 1/2-2 hours-until doubled in bulk.
Punch down dough, divide in half and form into loves & place in a greased pans. Bake @ 400 25-30 minutes.
1/2 c warm water
1 tsp sugar
1 pkg dry yeast
1 TBS olive oil
2 tsp coarse salt
1 1/2 warm water
2 1/2 c Pasta flour
2 1/2 c or as needed all purpose white flour,
In large bowl dissolve sugar in 1/2C warm water. sprinkle in yeast and let stand until foamy.
Gradually stir in warm water, pasta flour, and enough A-P. flour to make a firm soft dough. Turn out on a lightly floured surface & knead 10 minutes until smooth & elastic. Please dough in a lightely greased bowl cover with plastic wrap and let rise 1 1/2-2 hours-until doubled in bulk.
Punch down dough, divide in half and form into loves & place in a greased pans. Bake @ 400 25-30 minutes.
You only live once . . . but if you do it right once should be enough!