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Bread Machine Easy
by Sara Lewis
Based on a North African bread, this rustic-style loaf is made with a high proportion of olive oil and a blend of ground semolina and strong white flour for a more unusually textured bread.
Makes 750 g (1 1/2 Ib) loaf
Time: 2 hours 50 minutes--4 hours, depending on machine


• 200 ml (7 fl oz) water
• 6 tablespoons olive oil
• 1 teaspoon salt
• 150 g (5 oz) finely ground semolina
• 300 g (10 oz) strong white flour
• 2 teaspoons caster sugar
• 1/4 teaspoons fast-action dried yeast

Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, oil and salt. Spoon in the semolina and flour, make a slight dip in the centre and add the sugar and yeast.

2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a basic white setting with preferred crust setting. Press start.

3. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.

Tip: Traditionally, this bread would be shaped into a large, round, shallow bread. If you prefer, set the bread to dough only, then knead, shape and allow to rise on a baking sheet. Brush with egg yolk glaze, sprinkle with sesame seeds and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25-30 minutes.

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