Full Recipe
Author
Susan Reid | 2007-12-31
Description
This super-soft, tender loaf gets its milk bread-like texture from low protein pastry flour. The semolina flour adds a gorgeous yellow hue and an ever-so-subtle crunch. The buttermilk is the background note bringing it all together, adding a touch of tanginess that makes this bread ideal for toast slathered with salted butter and suitable for sandwiches, too.
