Country-Style Semolina Bread

• Remember that yeast is a living organism. Too much heat will kill it. Too cold a temperature keeps the yeast from making the bread rise.
• Always start by adding the smallest amount of flour listed. Then, knead in as much additional flour as you can. Don't go over the maximum amount listed; too much flour will make your bread heavy, dry, and compact.
• The best place to let a yeast dough proof or rise is a draft-free spot that is between 80? F. and 85? F. Avoid very hot areas as too much heat will kill the yeast. But a place too cold will keep bread from rising. An unheated oven is an ideal place to proof a yeast dough.
• Let doughs rise only until they are doubled in size. You can tell if the dough has risen enough by pressing two fingers about 1/2 inch into the dough. If the indentation remains, the dough is ready to shape.
• Yeast breads are completely baked if the loaves sound hollow when tapped with your finger.
• Remove loaf from pan as soon as it's baked. If you allow the bread to cool in the pan, the bottom may get soggy. Cool on a wire rack instead.
• Freeze bread when completely cool. To reheat, wrap in foil and heat in 350? oven until warm.
• For soft, shiny crusts, brush your bread loaves with margarine or butter. Use milk, water, or beaten egg for glossy, crisp crusts.

A: Batter bread has a more open texture than kneaded bread, and the top probably will have a rough, pebbly appearance and not a smooth crust.

Once your bread has baked for the time specified in the recipe and has turned golden brown, test it for doneness by tapping the top of it with your finger. A hollow sound means the bread is done.

Remove baked bread from the loaf pan or baking sheet as soon as you take it out of the oven so it doesn't get soggy on the bottom. Place it on a wire rack to cool.

Use a serrated knife and a sawing motion to slice bread without squashing it.

Once the yeast bread is completely cool, wrap it in foil or plastic wrap, or place it in a plastic bag. Store in a cool, dry place for up to 3 days.

To freeze yeast bread, place the completely cooled, unfrosted bread in a freezer bag or container, or tightly wrap it in heavy foil. Freeze for up to 3 months. Thaw the wrapped bread at room temperature for 1 hour (or, wrap in foil and heat in a 300 deg. oven about 20 minutes). Frost sweet breads, if desired.

A: Choose a draft-free area with the optimum temperature of 80 deg. F. to 85 deg. F. Don't raise dough in a hot area because excessive heat kills the yeast. Toomuch cold, on the other hand, stunts the yeast's growth. One good way to raise yeast dough is to place the bowl of dough in an unheated oven, then set a large pan of hot water under the bowl on the oven's lower rack.

With the help of your microwave oven, you may be able to shorten the time it takes to proof (raise) yeast breads.

First, check your owner's manual to find out whether proofing bread dough in your oven is recommended. If not, you'll have to let your yeast bread rise conventionally.

If the manufacturer recommends proofing dough in your oven, here's how to proceed. While kneading your dough, place 3 cups water in a 4-cup microwave-safe measure. Cook on 100% power (high) for 6 1/2 to 8 1/2 minutes or till boiling. Move measure to back of oven. Place kneaded dough in a greased microwave-safe bowl, turning it over once. Place kneaded dough in a greased microwave-safe bowl, turning it over once. Cover with waxed paper and place in microwave-oven with the hot water. Heat dough and water on 10% power (low) for 13 to 15 minutes or till dough has almost doubled. Punch dough down; shape as directed.

Then place shaped dough in microwave-safe 8x4x2- or 9x5x3-inch loaf dishes. Return to microwave oven with hot water. Cover with waxed paper. Heat on low for 6 to 8 minutes or till nearly doubled. (For breads or rolls that are shaped on baking sheets or in muffin cups, you'll have to do the second proofing step conventionally.)

Note: For rich breads (those with eggs and a higher proportion of sugar), proofing times will be longer. Allow 15 to 20 minutes for the first proofing and 10 to 14 minutes for the second.