Pignoli Bread
French/Italian Cycle
Delay Start Timer - Yes
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Water, 80°–90°F 1
1
⁄2 cups 1 cup 1 cup
Extra virgin olive oil 3 tablespoons + 2 teaspoons 3 tablespoons 2 tablespoons
Sea salt 1
1
⁄4 teaspoons 1 teaspoon
3
⁄4 teaspoon
Bread flour 4 cups 3 cups 2 cups + 6 tablespoons
Semolina flour
1
⁄3 cup
1
⁄4 cup 3 tablespoons
Pignoli/pine nuts
2
⁄3 cup
1
⁄2 cup
1
⁄3 cup
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons 2 teaspoons
Place water, oil, salt, bread flour, semolina flour, and yeast, in order listed, in bread pan fitted with kneading paddle. Press Menu and select French/Italian.
Press Crust and select Medium (or to taste). Press Loaf and select dough size. Press Start to mix/knead, rise and bake, adding pignoli/pine nuts when Mix-in’s
signal sounds. If desired, select Pause when pause signal sounds at end of second knead. Remove dough and kneading paddle. Shape dough into loaf and
replace in bread pan. Press Start to continue rising and baking. Bread is done when end tone sounds and unit switches to Warm. When cycle is completed,
remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
To prepare using Rapid French/Italian cycle: Select Rapid French/Italian, medium crust or crust to taste, loaf size.
Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Rapid rise yeast 3 teaspoons 2
1
⁄2 teaspoons 2 teaspoons
Vital wheat gluten (optional) 2 teaspoons 1
1
⁄2 teaspoons 1 teaspoon
Nutritional information per serving (1 ounce):
Calories 101 (32% from fat) • carb. 14g • pro. 3g • fat 4g • sat. fat 1g • chol. 0mg • sod. 98mg • calc. 4mg • fiber 1g
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