Cuisinart ELC0303IB-1/7A7 - Manual (Page 75)

Semolina Loaf
Artisan Dough Cycle
Ingredients About 2 pounds dough
Water, 60°– 70°F 2 cups
Olive oil 3 tablespoons
Sea salt 1 1 ⁄
2
teaspoons
Granulated sugar 4 teaspoons
Bread flour 2 cups
Semolina flour 2 cups
Vital wheat gluten 4 teaspoons
Yeast, active dry, or instant 2 teaspoons
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart ™ Convection Bread Maker. Press
Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface.
Punch to deflate and let it rest 10 minutes before continuing.
Preheat oven to 425˚F.
Divide dough into 2 equal pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the
underside is smooth. Place on prepared baking trays lined with parchment paper and cover with plastic wrap and let rest for 30 to 40 minutes, until the loaf has
doubled in size.
When ready to bake, dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 1 ⁄
4
-inch into the loaf. Bake in
preheated oven for 25 to 30 minutes, until it is golden brown and sounds hollow when tapped. When finished, remove from pan and transfer to wire rack to cool.
Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce):
Calories 83 (17% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 3mg • fiber 1g
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