Instructions: If you cant find semolina flour increase the bread flour to 2 1/4 C and add 1/2 C cornmeal.

*NOTE: Original recipe used 3/4 C finely shredded Parmesan cheese...I used 1/2 C.

**NOTE: Original recipe used 2 tsp olive oil ... I used 1 tsp.

Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in a food processor; for food processor pulse 3 times or until blended...(for mixer I just briefly mixed it till blended). With processor (or mixer) on slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 40 additional seconds....(for mixer I just mixed it with the dough hook for another couple of minutes). Turn the dough out onto a lightly floured surface, and knead 3 to 4 times.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 425 deg F.

Lightly spray loaves with water. Bake at 425 deg F for 20 minutes or until loaves sound hollow when tapped, misting loaves every 7 minutes during baking time. Remove loaves from pan; let cool on a wire rack.

Note: Misting the bread with water gives the crust a chewy texture. Simply fill a clean spray bottle with water and spritz bread frequently during baking.

Using a Kitchen Aid instead of a food processor: Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in the mixing bowl with the bread hook and mix until blended. With the mixer on slow add yeast mixture and oil through food chute; process until dough forms a ball, another couple of minutes.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk.

Continue as above for food processor method.

Yield: 2 loaves, 8 servings per loaf.

This was
**very** good!!

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