Bake according to manufacturers instructions. Authors notes: "Semolina flour has a very high gluten content, and therefore makes an exceptional loaf. Expect a yellow-tinted interior and a well-developed wheat flavor." My notes: I made this bread 6/3/96. I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. Ill make it again. Date: Sat, 15 Jun 1996 14:49:42 -0400 From: Sleopo@aol.com MM-Recipes Digest V3 #166 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 31 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 258.3mg||7 %|
|Total Carbohydrate 132g||39 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 126.5g|
|Protein 22.1g||32 %|
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Calories per serving: 660
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