Italian Semolina Bread - Breadman BK1065SQ Instruction Manual

ITALIAN SEMOLINA BREAD

INGREDIENTS 1-LB.
Water (80°F – 90°F) 1 cup
Olive Oil 1 Tbsp.
Salt ¾ tsp.
Bread flour 2½ cups
Semolina flour ½ cup
Bread machine yeast 1 tsp.
1
Toasted pine nuts cup
/
3
1½-LB. 2-LB. RAPID
1¼ cups 1½ cups 1½ cups
2 Tbsp. 3 Tbsp. 3 Tbsp.
1 tsp. 1¼ tsp. 1¼ tsp.
3 cups 3¾ cups 3¾ cups
¾ cup 1 cup 1 cup
1½ tsp. 2 tsp. 2½ tsp.
½ cup ½ cup ½ cup
1. Measure ingredients, except pine nuts, into bread pan in the order
listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add pine nuts into automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select FRENCH. Choose loaf size and desired crust color. Press the
START/STOP button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF
Note: For RAPID cycle, select the RAPID FRENCH setting immediately
following the standard setting in the program list.
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