Red pepper-semolina bread from bread
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Red pepper-semolina bread from bread
  Bread  
Last updated 6/12/2012 1:20:07 AM. Recipe ID 51707. Report a problem with this recipe.
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      Title: Red pepper-semolina bread from bread
 Categories: Breads
      Yield: 1 Loaf
 
      1 tb Rice yeast, SAF instant one
      1 tb Dough enhancer
      2 c  Warm water, 105 F to 115 F
      2 c  Semolina flour
      2 lg Red bell peppers,
           Roasted & peeled
      4 c  Unbleached all-purpose
           Or bread flour
    1/4 c  Olive oil
      1 tb Salt
 
  1. Combine yeast, dough enhancer, water, semolina flour, red peppers,
  2 cups of the unbleached flour and the oil in a heavy duty mixer
  bowl. Mix just until ingredients are combined. Cover loosely and let
  sponge for 15 minutes. 2. Add the salt. 3. With mixer on low speed
  and using the remainder of the unbleached flour, add just enough
  flour until the sides of the bowl are cleaned by the dough. The dough
  should still be soft & sticky. 4. Knead on low speed for 7 minutes.
  The dough will no longer be sticky but elastic. 5. Turn dough out
  onto a lightly greased surface & form into two loaves. Place into 2
  greased pans or onto a greased baking sheet sprinkled with corn meal,
  if desired. Let rise until doubled, about 30 minutes. 6. Bake in a
  preheated 350 F oven for about 35-40 minutes. I substituted an equal
  amount of applesauce for the oil and used jarred roasted red peppers
  from Trader Joe's and used freshly milled Golden 86 flour instead of
  unbleached flour.
 




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Recipe ID 51707 (Apr 03, 2005)

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