Bake according to manufacturers instructions. Authors notes: "Semolina flour has a very high gluten content, and therefore makes an exceptional loaf. Expect a yellow-tinted interior and a well-developed wheat flavor.

" My notes: I made this bread 6/3/96. I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. I'll make it again. Date: Sat, 15 Jun 1996 14:49:42 -0400 From: Sleopo@aol.com MM-Recipes Digest V3 #166 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.