Instructions: Semolina is not just for pasta. This new bread is a warm golden color and has a good wheat flavor. The crust crisps perfectly without doing a thing to it. The crumb is even and moist, soft but not fluffy. It makes excellent toast.

Mix together the semolina, Malt-o-Meal, sugar, malt, yeast and water. Add egg, oil and salt. Mix until smooth. Then mix in one cup of the flour and beat until smooth and elastic. Knead in the last flour by hand or use the dough hook of a heavy duty mixer. Knead well, about 15 minutes by hand. Form the dough into a ball and let it rise in the bowl, covered, for about 1 1/2 hours. It will more than double. Test by pressing two fingers into the dough. Deflate and let rise again in the bowl.

This will make two large pan loaves or four 12" long free formed loaves. Divide dough accordingly. Let rest and shape. Let rise in pans or on peel for about 30 minutes, until properly soft. Make several diagonal slashes across the tops with a razor blade held almost horizontal. Place immediately in a steamy 425F oven. After 15 minutes, rearrange loaves in the oven and reduce temperature to 375F. Bake an additional 15 minutes for the small loaves or 30 minutes for the large pan loaves.

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