The author says that the addition of semolina flour seems to give the bread that close, even grain required for this type of bread. You can slice this bread as thin as you like; you can use it for canapes or fancy sandwiches; you can make melbas or croutons from it once it�s 2 or 3 days old.
Category: Bread
Cuisine: French
2 cups Bread flour
1 1/2 teaspoons Yeast more or less
1/2 cup Semolina flour
1 1/2 tablespoon Sugar
1 teaspoon Salt
1/3 cup Instant nonfat dry milk solid
1 tablespoon Unsalted butter
7/8 cup water
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