Preparation / Directions:
1 Tbsp active dry yeast 1 1/2 cups warm water 2 Tbsp soft butter 2 Tbsp nonfat dry milk 1 tsp salt 3 cups semolina flour
Makes one 8-inch loaf
In a medium-size bowl dissolve the yeast in 1/2 cup of the warm water. Mix the butter and the dry milk into the remaining cup of water and add to the yeast along with the salt. Stir in the semolina.
Turn the dough out onto a working surface dusted with a little more of the semolina flour and let rest while you clean out and grease your bowl. Knead the dough for 8-10 minutes until it is smooth and lively, then return it to the greased bowl. Cover with plastic wrap and let rise until double in volume - it will take about 1 1/2 hours, maybe more.
Turn the dough out, punch down, then form into a loaf and place in a greased 8-inch bread pan. Cover with a towel and let rise until double - about 50 minutes.
Bake in a preheated 350 F oven for 40 minutes. Turn the loaf out and let cool on a rack.