Wednesday, December 29, 2010
With that decision made, my next move was to see what I had on hand in the kitchen. Then I had to choose a recipe. This was fun!
Finally at 7pm, I made my decision….
No-Knead Three-Cheese Semolina Bread (because of my fall, I chose no-knead because of not wanting to stand there for 10 minutes while kneading)
This is a King Arthur Flour recipe, as so many of my bread recipes are. If you are a baker, check out their web page, http://www.kingarthurflour.com
2 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 tablespoon Pizza Dough Flavor, optional (a King Arthur product…definitely worth ordering!)
2 tablespoons garlic oil or olive oil
1 cups lukewarm water (1 to 1 1/8)
1 cup freshly grated Parmesan cheese
1 cup diced Provolone cheese, smoked or plain, mild or sharp
1 cup diced or coarsely crumbled Asiago cheese, mild or sharp
1 Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine.
2. Add the three cheeses, and mix till well combined.
3. Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.
4. 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. I used a baking sheet with parchment paper.
5. Gently deflate the dough. Divide the dough in half, shape each piece into a loaf and place both halves on the prepared baking sheet.
6. Tent lightly with greased plastic wrap (spray wrap with olive oil spray), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F.
7. Take the plastic off the bread. Mist top of bread with water, and use a sharp knife to make three diagonal slashes in each loaf.
8. Bake the bread for 40 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.