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Three Cheese Semolina Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 12 Nov 2016 10:04:31 -0800
v116.n045.3
* Exported from MasterCook *

                         Bread, Three Cheese Semolina

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Posted                          Side Dish
                  Stand Mixer

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  All-Purpose Flour -- King Arthur Unbleached
    1                cup  semolina flour
    2          teaspoons  instant yeast
    1 1/4      teaspoons  salt
    1         Tablespoon  Pizza Dough Flavor
    2        tablespoons  garlic
    1                cup  lukewarm water -- to 1 1/8C
    1                cup  Parmesan cheese -- freshly grated
    1                cup  diced Provolone cheese -- smoked or plain, 
mild or sharp
    1                cup  Asiago cheese -- diced or coarsely 
crumbled, mild or sharp

With grated Parmesan in the dough, and chunks of Asiago and provolone 
studded throughout, this bread is a cheese-lover's dream come true.

Prep: 15 mins. to 20 mins.
Bake: 30 mins. to 40 mins.
Total: 3 hrs 15 mins. to 4 hrs
Yield: 1 large or 2 smaller loaves.

Combine everything but the three cheeses, and beat on medium speed of 
an electric stand mixer to make a soft, smooth dough. It may or may 
not clear the sides of the bowl; either way is just fine. Switch to 
the dough hook, and knead for about 5 minutes.

Add the three cheeses, and mix until well combined.

Put the soft dough in a lightly greased bowl or 8-cup measure, cover, 
and let rise for about 2 hours, till very puffy

Lightly grease a 14" to 15" covered stoneware baker. Or lightly 
grease a baking sheet, or line with parchment. Sprinkle semolina into 
the pan, or onto the baking sheet.

Gently deflate the dough. For one long loaf, shape it into a 13" log, 
and place in the stoneware baker. For two loaves, divide the dough in 
half, and place both halves on the prepared baking sheet.

Tent lightly with greased plastic wrap (or cover the stoneware baker 
with its lid), and let rise for about an hour, till noticeably puffy. 
Towards the end of the rising time, preheat the oven to 425F.

Take the plastic off the bread. Spray it with water, and use a sharp 
knife to make three diagonal slashes in each loaf.

If you're using the stoneware pan, leave the cover on. Bake the bread 
for 30 minutes; remove the cover, and bake for an additional 10 
minutes, till the bread is golden brown and an instant-read 
thermometer inserted into the center registers about 190F to 200F. If 
you're baking smaller loaves, check to see if they're done after 30 minutes.

Remove the bread from the oven, and take it out of the pan. If you've 
baked in the stoneware pan, loosen the edges, and carefully turn the 
bread out of the pan onto a rack to cool.

Yield: 1 large or 2 smaller loaves.

Source:
    "www.kingarthurflour.com"
S(Internet address):
    "www.kingarthurflour.com"
Yield:
    "1 lg loaf"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 8g Fat (31.3% 
calories from fat); 12g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
21mg Cholesterol; 559mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 
Lean Meat; 0 Vegetable; 1 Fat.