Semolina bread is made with semolina flour added to all-purpose flour. Semolina is a flour made from a very hard wheat grain called durum. The flour is traditionally used in Italy to make pasta, but it was in Sardinia that semolina bread emerged.
Add all of the ingredients to the bread pan of the bread machine in the order indicated in the ingredients section and select the basic white bread setting for a 2-pound loaf and medium crust.
Press start and as usual, open the lid during the kneading process to double-check your dough consistency. If it appears to dry after 5-minutes of kneading, try scraping down any flour from the side of the bread pan with a plastic spatula to incorporate the flour better. If it’s still too dry, add a tablespoon of water at a time until you see the right consistency. If the dough appears to wet or loose, add a tablespoon of flour at a time until you get the desired result. You want a whole, cohesive dough ball with no flour clinging to the sides of the pan.
When the bread is done remove the loaf from the pan and let rest on a wire rack for 10 minutes. Slice and serve or wrap and store.