Cuisinart 05CU26258, IB-5859A, ELC0303IB-1/7A7 manual Semolina Loaf

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Semolina Loaf

 

Artisan Dough Cycle

Ingredients

About 2 pounds dough

 

 

Water, 60°– 70°F

2 cups

 

 

Olive oil

3 tablespoons

 

 

Sea salt

112 teaspoons

 

 

Granulated sugar

4 teaspoons

 

 

Bread flour

2 cups

 

 

Semolina flour

2 cups

 

 

Vital wheat gluten

4 teaspoons

 

 

Yeast, active dry, or instant

2 teaspoons

 

 

Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartConvection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let it rest 10 minutes before continuing.

Preheat oven to 425˚F.

Divide dough into 2 equal pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the underside is smooth. Place on prepared baking trays lined with parchment paper and cover with plastic wrap and let rest for 30 to 40 minutes, until the loaf has doubled in size.

When ready to bake, dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf, cutting about 14 -inch into the loaf. Bake in preheated oven for 25 to 30 minutes, until it is golden brown and sounds hollow when tapped. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.

Nutritional information per serving (1 ounce):

Calories 83 (17% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 3mg • fiber 1g

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05CU26258, ELC0303IB-1/7A7, IB-5859A specifications

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