posted by Becky 04-04-99 2:18 PM
3 c all purpose flour
1 c semolina flour (can use whole wheat if necessary)
2 1/4 tsp instant yeast
2 tsp sugar or 1 tbsp non-diastatic malt
1 1/2 tsp salt
1 1/2 c water
Combine all ingredients together and mix to make a soft dough - by hand or by machine. Cover and let rise for 1 to 1 1/2 hours.
Divide the dough into 5 pieces and form them each into a round ball - NOT FLAT. Place on a lilghtly greased cookie sheet.
Cover and let rise in a warm place for 1 1/2 hours.,
Preheat oven to 425.
Uncover and let them sit for 15 minutes, this will allow the outside 'skin' to toughen.
Mist them heavily with water and bake for 18 to 22 minutes, or until they are a deep golden brown.
Turn the oven off, prop the door open and leave the bread inside the oven for 15 more minutes - this helps keep the crust crisp.
Remove and let cool completely.
To serve, slice off the tops and dig out the middle.
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