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|Recipe courtesy North Dakota Wheat Commission|
|1½ cups nonfat milk
2 tablespoons margarine
1 cup durum semolina*
2½-3 cups bread flour, divided
1 package active dry yeast
2 tablespoons sugar
1 teaspoon salt
|Combine milk and margarine and heat until margarine melts. Cool to 120 to 130 degrees.
In a large bowl, combine durum semolina, 1 cup bread flour, yeast and sugar. Add milk mixture and beat on low with mixer until well-blended; increase speed and beat 3 minutes. Add salt and enough of the additional flour to make soft dough. Turn out onto floured surface and knead for 10 minutes or until dough is smooth and elastic.
Place in greased bowl, turning dough to coat top. Cover with plastic wrap and let rise in a warm place 1 hour until doubled in bulk. Punch down. Form into loaf. Place in a greased 9x5x3-inch pan. Let rise 1 hour or until doubled.
Bake in a preheated 450 degree oven for 10 minutes. Reduce temperature to 350 and bake 30 to 35 minutes, or until loaf sounds hollow when tapped with fingers. Tent with foil during last 15 minutes to prevent over-browning. Remove from pan to cooling rack.
Makes 1 large loaf.
*Semolina is found in the flour section of supermarket usually in 2 or 3 pound bags.
|With 16 slices, one slice provides approximately: 151 calories, 5 g protein, 28 g carbohydrates, 1 g fiber, 2 g fat, 0 mg cholesterol, 64 mcg folate, 2 mg iron, 175 mg sodium.|