This recipe comes from Kathy Grofton on the
ABMTalk@egroups mailing list.
I used to make this with white flour bread dough
and semolina, but lately have been using 100%
whole wheat instead and it's been terrific.
I also omit the oil and to be honest have never
noticed any difference.
The one pound recipe is good for 2 small crusts. I
use the 1 1/2 pound recipe for my 24 inch pizza
pan and it fits just right. Others have said the 1
1/2 pound is good for making up to 4, 6" pizzas.
They make the blanks, pop them in a zip lock bag,
and freeze them.
Semolina Bread
1 lb. 1 1/2 lb.
water 7/8 to 1 cup 1 1/2 to 1 5/8 cup
olive oil 2 tsp. 1 tbs.
sugar 2 tsp. 1 tbs.
salt 1 tsp. 1 1/2 tsp.
bread flour 1 cup 1 1/2 cups
semolina flour 1 cup 1 1/2 cups
instant yeast 3/4 tsp 1 1/8 tsp.
øoø Sue in NJ
My McDougal Maximum Weight Loss Plan (MWLP)Page
http://www.agoron.com/~susang/mwlp.htm