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RECIPE SUBMITTED BY Bonnie Carey

Crusty Italian Bread

1 1/4 c warm water
1 1/2 tbsp grapeseed or olive oil
2 c bread flour
1 cup durum semolina
2 tsp sugar
1 tsp salt
1 pack or 2 1/2 tsp yeast
Put everything in bread machine in order listed and put on dough setting. When it’s finished, punch down and roll into ball, oil and put in large bowl and let rise 1 hr. Knead again briefly, cut into 3 pieces, lengthwise, braid together and lay on upside down baking sheet that has been sprinkled with corn meal, cover with oiled saran wrap and let rise for 40 min. Preheat oven to 400, put a pan filled with water on the floor of your oven. Take saran off loaf, and put baking sheet in oven, spray with water and
close oven. Spray again in 5 min…and again in 5 more min. Turn oven down to 325 and bake about 30 more min, until nice and brown and sounds hollow when thumped.
The spraying with water, and having water in the oven allows loaf to keep rising slowly and letting the crust cook slowly so it gets nice and crusty  Enjoy!

 

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