"What I Did For Love"


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( published May, 2001 )




100% semolina, Italian semolina, whole wheat, challah and bran muffins. (monkey bread can be found under "cakes")





The bread machine is a wonderful appliance to have at your disposal. I use it often but for the most part I use the "dough" option and bake my bread in the oven. There is no time difference in allowing the machine to go through the complete baking process nor is there a difference in taste. I just prefer shaping my own bread. The following recipes for semolina breads are my favorites. If you like toast, these make a crunchy tasty toast that is unbelievable.



100% semolina bread


ingredients

  • 1 1/2 tsps salt
  • 1 1/4 cups water
  • 3 tbsps olive oil
  • 1 1/2 tbsps sugar
  • 3 tbsps wheat germ
  • 3 cups 100% durum semolina flour
  • 2 tsps active dry yeast
  • Makes 1 1/2 lb loaf

instructions

  • Pre-heat oven to 400
  • Grease 9" X 6" X 3" deep foil pan
  • Starting with salt, add ingredients to machine in order listed
  • Set machine on "dough"
  • When complete / remove batter / pound down / place in pan
  • Beat 1 egg yolk with 1 tbsp water / brush on batter
  • Sprinkle with sesame seed / optional
  • Cover with saran or foil / place in no draft area 1 hour / double in size
  • Remove cover
  • Bake 25 - 30 minutes
  • Cool on rack
  • Slice when slightly warm
  • Freezes well



Italian semolina bread


ingredients

  • 1 cup warm water
  • 1 tsp course salt
  • 1/2 tbsp olive oil
  • 1/2 tsp sugar
  • 1 1/4 cups flour
  • 1 1/4 cups 100% durum semolina flour
  • 1 tsp active dry yeast
  • Makes 1 lb loaf

instructions

  • Pre-heat oven to 400
  • Grease 8" X 5 1/2" X 3" deep foil pan
  • Starting with water, add ingredients to machine in order listed
  • Set machine on "dough"
  • When complete / remove batter / pound down / place in pan
  • Beat 1 egg yolk with 1 tbsp water / brush on batter
  • Sprinkle with sesame seed / optional
  • Cover with saran or foil / place in no draft area 1 hour / double in size
  • Remove cover
  • Bake 25 - 30 minutes
  • Cool on rack
  • Slice when slightly warm
  • Freezes well



100% whole wheat bread


ingredients

  • 1 1/2 tsps salt
  • 3/4 cup water
  • 3/4 cup milk
  • 3 tbsps molasses
  • 1 1/2 tbsps unsalted butter / margarine
  • 1 1/2 tbsps grated orange zest
  • 3 3/4 cups whole wheat flour
  • 1 1/2 tsp active dry yeast
  • Makes 1 1/2 lb loaf

instructions

  • Pre-heat oven to 400
  • Grease 9" X 6" X 3" deep foil pan
  • Starting with salt, add ingredients to machine in order listed
  • Set machine on "dough"
  • When complete / remove batter / pound down / place in pan
  • Cover with saran / place in no draft area 1 hour
  • Remove cover
  • Bake 30 - 35 minutes / or toothpick comes out dry
  • Cool on rack
  • Slice when slightly warm
  • Freezes well



challah


ingredients

  • 3/4 tsp salt
  • 1 cup water
  • 3 egg yolks
  • 3 1/2 tbsps vegetable oil
  • 1/4 cup plus 2 tbsps sugar
  • 2 3/4 cups plus 1tbsp bread flour
  • 2 1/4 tsps active dry yeast
  • Makes 1 1/2 lb loaf
  • For glaze beat 1 egg yolk with 1 tbsp water

instructions

  • Pre-heat oven to 350
  • Grease pastry sheet
  • Starting with salt, add ingredients to machine in order listed
  • Set machine on "dough"
  • Remove batter / form 3 equal balls / press to break bubbles
  • Place on pastry sheet allowing room to double in size
  • Cover / let rise in warm place 20 min
  • Place on lightly floured board
  • Roll each ball into 18" ropes
  • Braid ropes together, pinching dough at both ends to seal / tuck ends under
  • Place braid on baking sheet
  • Brush with egg glaze
  • Let rise again 30 min / or until double in size
  • Bake 30 min or until bottom is brown
  • Cool on rack

After brushing batter with egg you can sprinkle with poppy or sesame seeds. If you prefer a raisin loaf, knead in 3/4 cup white raisins before dividing into balls.




All Bran muffins


ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 (or 1/2) cup sugar
  • 1 1/4 cups milk(can be fat free)
  • 1 egg
  • 1/4 tsp salt
  • 1/4 cup crisco oil
  • 2 cups All Bran cereal{like Kellogg's)
  • 1/2 cup (or more) seedless raisins(optional)

instructions

  • Pre-heat oven to 400
  • Grease 2 - 6 cup cake pans or line each with 2 1/2" foil cups
  • Combine all bran and milk
  • Let stand about 5 min(until softened)
  • Combine flour, sugar, bakng powder & salt
  • Add egg & oil to all bran mix / beat well
  • Add raisins(optional)
  • Add flour mix / stir to combine
  • Fill muffin tins about 1/2 full
  • Bake 20 - 25 minutes
  • Cool on rack
  • Makes 12 muffins (for slightly larger muffins fill 10 cups and add a little water to remaining empty cups.


For larger muffins, fill 8 cups with batter. Add a little water to remaining 4 empty cups. Bake 30 minutes or until toothpick comes out dry.

Muffins freeze well. Remove foil from muffin. Thaw! Heat in toaster oven or split and toast for a crispier treat .




raisin bran muffins


ingredients

  • 1 cup baking mix (like Bisquick)
  • 2 tbsps sugar
  • 1 cup raisin bran cereal
  • 3/4 cup milk
  • 1 egg slightly beaten
  • 2 tbsps vegetable oil

instructions

  • Pre-heat oven to 400
  • Grease 2 - 6 cup cake pans or line each with 2 1/2" foil cups
  • Combine baking mix, sugar, raisin bran, milk, egg and oil
  • Mix well
  • Fill muffin cups about 1/2 full
  • Bake 15 - 20 minutes
  • Cool on rack
  • Makes 12 muffins





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