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Semolina and Ale Bread




Source of Recipe


Internet


List of Ingredients




1 cup warm water (110 degrees F.)
3/4 cup ale or beer, room temperature
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1/3 cup prepared pesto
1 cup semolina flour*
3 1/4 cups bread flour or unbleached all-purpose flour
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
2 teaspoons coarse sea or kosher salt
Freshly ground black pepper
Cornmeal (optional for dusting pan)

* Semolina flour is a yellow granular flour made from durum wheat. It is used primarily for making pastry and only occasionally for bread.



Recipe



Place all ingredients except cornmeal, coarse salt, and pepper in bread pan of your bread machine. Select dough setting and press start. NOTE: Depending on how much oil is in the pesto, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal. Lightly spray the top of the dough with vegetable spray. Cover and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).

Preheat oven to 375 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush olive oil over the top of the loaves; sprinkle with the coarse salt and black pepper. Bake for 30 to 40 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the loaves on a wire rack until cooled.