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Semolina Bread with Fennel and Golden Raisins
French/Italian Cycle – Medium Crust
Delay Start Timer – yes, but must be present to add raisins
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Water, 80°–90°F 1
2
⁄3 cups 1
1
⁄4 cups + 1 tablespoon
3
⁄4 cup + 2 tablespoon
Sea salt 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
Fennel seed 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
Granulated sugar 1 teaspoon
3
⁄4 teaspoon
1
⁄2 teaspoon
Semolina flour 3 cups 2
1
⁄4 cups 1
1
⁄2 cups
Bread flour 1 cup
3
⁄4 cup
1
⁄2 cup
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 1
3
⁄4 teaspoons 1
1
⁄4 teaspoons
Golden raisins
3
⁄4 cup
2
⁄3 cup 6 tablespoons
Place water, salt, fennel seed, sugar, semolina flour, bread flour, and yeast, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the
Cuisinart
™
Convection Bread Maker. Press Menu and select French/Italian. Press Crust and choose Medium (or to taste). Press Loaf and select dough size.
Press Start to mix, knead, rise and bake, adding raisins when Mix-in’s signal sounds. If desired, select Pause when pause signal sounds at end of second
knead. Remove dough and kneading paddle. Shape dough into loaf and replace in bread pan. Press Start to continue rising and baking. Bread is done when
end tone sounds and switches to Warm. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed
to cool.
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 – 1
1
⁄
2
pounds Small – 1 pound
Rapid rise yeast 3 teaspoons 2
1
⁄2 teaspoons 2 teaspoons
Vital wheat gluten (optional) 1 teaspoons
3
⁄4 teaspoon
1
⁄2 teaspoon
Nutritional information per serving (1 ounce):
Calories 84 (3% from fat) • carb. 18g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 85mg
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