One of my favorite magazines and websites is, Bake from Scratch. I love looking at the recipes. I don't always try them though. Sometimes they feel a bit intimidating. This one, however, seemed very doable, and well, its bread.
I love baking bread and have been working to master it for 5 years. I don't think that I am there yet, but it is so delicious to try.
This recipe is much quicker than my more normal breads with shorter, fewer rise times. The addition of the Semolina on both top and bottom is a nod to the English muffin. I did have to back a little longer to reach the internal temp of 190° F but it came out great.
