The recipe calls for it and bread flour; the bread flour, I do have. This is for a bread machine.
I don't use a bread machine, but sure you can make this substitution. The bread may be a little different - less dense - but it should still be good.
The texture will be different, as semolina is a harder wheat and has more gluten, but is also more delicate and susceptible to overkneading. The water absorption will also change if you use all bread flour. Is there another recipe you could make?
Please enter a valid email address.
Well played. You deserve a cookie.
Soy sauce-soaked and ready to go in everything from tacos to noodle bowls
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
These 16 Cookbooks are the Most Impressive of 2016
Get Your Home Beautiful
The Goldilocks of Gratins
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)