Semolina Country Bread, page 202, June 15-16, 2107

Yes, I am finally back at it.  I know I have dropped the ball on this project, but I am back now.  Thanks to anyone still around.

My parents, my Aunt Kathy and Uncle John are coming to town tomorrow and (according to Mom) Aunt Kathy requested a loaf of bread.  I found this loaf in the cookbook and it can use the delay timer, so I am putting the ingredients in the machine tonight and setting my delay timer to be ready tomorrow morning.  They will be here in the late afternoon. This is definitely a test case, as I haven’t been baking in a while and I’m unsure about the freshness of my ingredients.  Everything opened has been stored in the refrigerator, so I am hoping for the best.

This loaf is supposed to be fantastic served with garlic butter and makes great bruschetta.

Ingredients for this two-pound loaf went into the bread machine pan in the following order:

1 3/4 cups water

3 Tablespoons olive oil

2 teaspoons salt

2 1/4 cups bread flour

1 3/4 cups semolina flour (be sure to use the finely ground semolina flour that is used to make pasta rather than the coarser grind that is similar to farina.

2 Tablespoons sesame seeds

1 Tablespoon plus 1 teaspoon gluten

2 1/4 teaspoons SAF yeast

I set the crust for dark and the program for French bread with a 8 hour delayed start on the timer.  Now to bed and I will complete this post in the morning.

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Dang, it cratered.  I am not terribly surprised though,  In addition to not having baked in a while, I did note liquid seeping up through the flour in the bread machine after I set the delay timer.  If the water, oil and salt came into contact with the yeast too soon, it could have caused this result.  If the yeast is activated too soon, the loaf can  rise and then collapse before baking time.

I made baked potato soup for dinner and we served the bread, sliced and buttered with the soup.  Crater notwithstanding, the bread was delicious.  The semolina flour added a pleasant chewiness and there was just a hint of sesame seed flavor.  As you can see from the photo, the crust is a deep golden brown.  The crust was crispy and a little difficult to cut through at the corners ( we didn’t have a bread knife).

I am glad to be back up and working on this blog, and I am pleased with the flavors in this loaf.  Everyone enjoyed it and several people had seconds.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Maple Buttermilk Bread, page 58, May 9, 2015

I wanted another simple bread today that would be good for sandwiches.  I came upon this recipe and it sounded perfect.  I decided late last night to make it, and because I was able to use buttermilk powder, it was a perfect loaf for my delay timer.

I loaded the liquid ingredients into my machine first: 1 cup plus 1 Tb water, 1 1/2 Tb melted unsalted butter, and 3 Tb maple syrup.  On top of the liquid ingredients, I added, 3 cups of bread flour, 1 Tb gluten, and 1 1/2 tsp salt.  Since I wanted to be sure to keep the buttermilk powder and yeast from mixing with the wet ingredients too early, I added them last.  1/3 cup dry buttermilk powder and 2 1/4 tsp bread machine yeast rounded out the ingredients.  I set my delay timer to have a fresh loaf for lunch today, and headed to bed.

This loaf has risen nicely and is baking now.  The tangy smells of buttermilk and yeast are filling the house and I am itching to get a slice.  IMG_3949

Ooooh, it just finished and I removed it from the pan to a rack to cool.  I haven’t mentioned it before, but be sure to remove your loaf from the pan promptly to keep it from getting moist and soggy.

After cooling to room temperature, the bread is ready for slicing.

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The bread is soft, with a nice, golden brown and flaky crust.  The maple flavor isn’t prevalent, which may be because I used a grade A maple syrup.  The buttermilk, however, has created a delightfully tangy and moist loaf.  This is a recipe I will certainly make again.

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