I am attempting to make the Light Brioche Burger Bun recipe that Smitten Kitchen got from the NY Times. It calls for bread flour but I only have all purpose and semolina. Would semolina be a good substitute for the bread flour? I seem to recall that semolina is a high-gluten flour.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)