Semolina Bread From the kitchen of Barbara M. - Albuquerque, New Mexico
1 1/4 cups warm water 2 cups bread flour 1 cup semolina flour 2 teaspoons granulated sugar 1 1/4 teaspoons salt 2 teaspoons yeast
Dough stage - shape into 2 loaves. Place loaves on a greased baking sheet. Place on a rack over very hot water in a pot; cover with a towel. Let rise for 45 minutes or until doubled in volume.
Preheat oven to 425 degrees F. Slash the tops of the loaves. Bake for 25 to 30 minutes until golden and hollow sounding when tapped. Cool on racks for at least 30 minutes.
