Italian Hearth Bread
"Here is one of our favorite single-loaf recipes for this pan. This light, fine-grained loaf makes great garlic bread... or delicious grilled cheese sandwiches! Try fontina, mozzarella, or a combination of Parmesan and mascarpone cheeses. Dipping a mozzarella, garlic and anchovy sandwich in (unsweetened) French toast batter before frying yields the traditional mozzarella en carrozza...."
INGREDIENTS
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2 1/2 cups King Arthur Unbleached All-Purpose Flour
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1/2 cup semolina
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1 cup plus 2 tablespoons water
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2 tablespoons olive oil
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1 teaspoon sugar
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1 1/4 teaspoons salt
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2 tablespoons Baker's Special Dry Milk OR nonfat dry milk
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2 teaspoons instant yeast
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10 1/2 ounces King Arthur Unbleached All-Purpose Flour
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2 7/8 ounces semolina
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9 ounces water
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7/8 ounce olive oil
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1 teaspoon sugar
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1 1/4 teaspoons salt
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5/8 ounce Baker's Special Dry Milk OR nonfat dry milk
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2 teaspoons instant yeast
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298g King Arthur Unbleached All-Purpose Flour
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82g semolina
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255g water
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25g olive oil
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1 teaspoon sugar
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1 1/4 teaspoons salt
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18g Baker's Special Dry Milk OR nonfat dry milk
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2 teaspoons instant yeast
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