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  • MS112571615
    22 AUG, 2015
    Hi Thomas-thx 4 this vid! As an avid bread baker who frequently makes no knead bread I have a question & perhaps a tip. Q: Love semolina bread! How much semolina flour to be substituted for bread flour & what would be the ratio? Tip: after my first long rise & shaping of dough, I turn my shaggy dough out onto parchment paper sprinkled w/cornmeal. The paper gives an ease to dropping the bread (paper & all) into the hot pot & handles 4 lifting out & is nonstick so easy remove for cooling on rack
    Reply
  • rosie20
    6 MAR, 2014
    This is my first attempt at baking bread from scratch. I just took this olive and cheese loaf out of the oven and it is delicious. The recipe was very easy and even though I did not have a 3 1/2 quart covered casserole, I used an 8" square glass baking dish sprayed the bottom with spray oil, floured it and covered it with foil. It came out just perfect. Thanks, Marilyn
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  • jonkathielee
    28 FEB, 2014
    Love making this bread. I am now trying different cheeses. Easy to follow directions and would encourage others to make it
    Reply

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