Cookbook

Heat the milk until almost boiling, then add the semolina flour and stir until the mixture thickens into a mush. Continue to stir so that there are no lumps, then set the pan aside to cool. Make sure it has cooled completely before adding to the dough.

Dissolve the yeast in 1/2 cup of lukewarm water. Stir the honey into the yeast when foamy, add the rest of the water and the gluten, then add the semolina mush, followed by the melted butter; stir to combine. Use a wooded spoon to stir in 2-3- cups of the flour. When the mixture gets too stiff to hadle in the bowl, turn it out on to a floured board and knead for several minutes, continuing to add small amounts of flour, until the dough becomes smooth and pliable. Transfer the dough to a lightly oiled straght-sided bowl, cover loosely with towel, and set aside to rise until more than double in bulk; this should take about an hour When the dough has risen punch it down, remove it from the bowl, knead it a few times, and return it to the bowl to rise for a second time, about 45'.

When the dough has finished rising for the 2nd time, turn it out of the bowl. Divide it into 2 equal portions. Flaten one piece of the dough into a large circle. Starting at the top of the circle fold it toward you by quarters, pressing together the seam of each fold, to create a cylinder. Then fold the ends of the cylinder to the center, pressing together the seams, to create a loaf. Press the load into a lightly greased 4 1/2x9 loaf pan, seams side down. Repeat with the 2nd piece of dough. Cover the loaf pans loosely (sprinkle a little flour on top of each loaf to prevent the towel from sticking) and set them aside in a warm place to rise for the 3rd time.

While they are rising, preheat the oven to 375 F. When the loaves have doubled (about 1/2h) use a sharp knife to cut 3 diagonal slashes in the top of each one, then put them on the bottom rack of the oven and bake until the tops are well browned - 35-40.

The No-salt Cookbood, p. 51