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SEMOLINA AND OLIVE OIL BREAD

 

Bread Machine Easy
by Sara Lewis
Based on a North African bread, this rustic-style loaf is made with a high proportion of olive oil and a blend of ground semolina and strong white flour for a more unusually textured bread.
Makes 750 g (1 1/2 Ib) loaf
Time: 2 hours 50 minutes--4 hours, depending on machine


Ingredients
• 200 ml (7 fl oz) water
• 6 tablespoons olive oil
• 1 teaspoon salt
• 150 g (5 oz) finely ground semolina
• 300 g (10 oz) strong white flour
• 2 teaspoons caster sugar
• 1/4 teaspoons fast-action dried yeast


Directions
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, oil and salt. Spoon in the semolina and flour, make a slight dip in the centre and add the sugar and yeast.

2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a basic white setting with preferred crust setting. Press start.

3. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.

Tip: Traditionally, this bread would be shaped into a large, round, shallow bread. If you prefer, set the bread to dough only, then knead, shape and allow to rise on a baking sheet. Brush with egg yolk glaze, sprinkle with sesame seeds and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25-30 minutes.