Pignoli Bread
French / Italian Cycle
Delay Start Timer - Yes
Ingredients | Large – 2 pounds | Medium – 11⁄2 pounds | Small – 1 pound |
Water, 80°– 90°F (27°– 32°C) | 11⁄2 cups (375 ml) | 1 cup (250 ml) | 1 cup (250 ml) |
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Extra virgin olive oil | 3 tablespoons | 3 tablespoons (45 ml) | 2 tablespoons (30 ml) |
| + 2 teaspoons (55 ml) |
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Sea salt | 11⁄4 teaspoons (6 ml) | 1 teaspoon (5 ml) | 3⁄4 teaspoon (4 ml) |
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Bread flour | 4 cups (1 L) | 3 cups (750 ml) | 2 cups |
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| + 6 tablespoons (590 ml) |
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Semolina flour | 1⁄3 cup (75 ml) | 1⁄4 cup (50 ml) | 3 tablespoons (45 ml) |
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Pignoli/pine nuts | 2⁄3 cup (150 ml) | 1⁄2 cup (125 ml) | 1⁄3 cup (75 ml) |
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Yeast, active dry, instant or bread machine | 21⁄4 teaspoons (11 ml) | 21⁄4 teaspoons (11 ml) | 2 teaspoons (10 ml) |
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Place water, oil, salt, bread flour, semolina flour, and yeast, in order listed, in bread pan fitted with kneading paddle. Press Menu and select French/Italian. Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix/knead, rise and bake, adding pignoli/pine nuts when
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
Ingredients | Large – 2 pounds | Medium – 11⁄2 pounds | Small – 1 pound | |
Rapid rise yeast | 3 teaspoons (15 ml) | 21⁄2 | teaspoons (12 ml) | 2 teaspoons (10 ml) |
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Vital wheat gluten (optional) | 2 teaspoons (10 ml) | 11⁄2 | teaspoons (7 ml) | 1 teaspoon (5 ml) |
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Nutritional information per serving [1 ounce (28 g)]:
Calories 101 (32% from fat) • carb. 14g • pro. 3g • fat 4g • sat. fat 1g • chol. 0mg • sod. 98mg • calc. 4mg • fiber 1g
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