Semolina Bread and Radish Sandwich

I'm back to playing the Sunday Game of the Week on Cooking Light's Great Food Boards. The cookbook this week is age based and mine turned out to be The Bread Lovers Bread Machine Cookbook by Beth Hensperger. I've been wanting to make some bread and I have some semolina flour that I bought for pizza but decided that I like the cornmeal better so I want to use this up. I found this recipe and it doesn't need any modificatios although I used half of the olive oil called for. I made a radish sandwich for lunch today using this bread and wow! the whole is greater than the sum of the parts. YUM! Brushetta tomorrow!

Semolina Country Bread

Pane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.

2-pound loaf
1 3/4 cup water
3 tablespoons olive oil
2 1/4 cups bread flour
1 3/4 cups semolina flour
2 tablespoons seesame seeds
1 tablespoons plus 1 teaspoon gluten
2 teaspoons salt
2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.