Recipe - Golden Semolina Bread

2 1/3 cup Semolina
One half cup Yellow cornmeal
2 tablespoon Sugar
2 teaspoon Regular instant yeast
1 One half teaspoon Salt
One fourth cup Nonfat dry milk powder
4 tablespoon Butter or margarine
Three fourths cup + 2 T water
1 Egg
Sesame seeds; for crust

In a large mixing bowl, or in the bowl of an electric mixer, combine all of
the ingredients except the sesame seeds, mixing to form a shaggy dough.
Knead the dough by hand or by machine, for 10 minutes.

Allow it to rest for 10 minutes, then knead for an additional 10 minutes,
till it's smooth and supple. Place the dough in a lightly greased bowl and
allow it to rest for 1 hour. It will become quite puffy, though it may not
double in bulk. (You may also use your bread machine, set on the Dough
cycle, to prepare the dough to this point.)

Transfer the dough to a lightly greased work surface, and shape it into a
log. Grease an 8One half x 41/2'inch bread pan and sprinkle it heavily with
sesame seeds. Place the loaf in the pan, brush it wil a bit of beaten egg
white, and sprinkle it with additional sesame seeds. Cover the pan with
lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1
hour, or until it's crowed about 1 inch above the rim of the bread pan.

Bake the bread in a preheated 350F oven for about 40 minutes, or until tis
interior registers 190F on an instantread thermometer.

Yield: 1 loaf.

Source: Both recipes from the King Arthur Baking Catalog, Fall, 1997
Posted to BakeryShoppe Digest V1 #203 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Aug 27, 1997