The recipe calls for it and bread flour; the bread flour, I do have. This is for a bread machine.
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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?
We can all be a little braver in the kitchen.
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