This light, white bread is often associated with England. It has distinctive, diagonal slashes and a flour-dusted top. I modified the traditional recipe slightly by using some semolina flour to give it a slightly yellow color. Here's the recipe:
350 g bread flour (2-1/2 cups)
150 g semolina flour (1 cup + 1 Tbsp
350 g water (1-1/2 cups)
1-1/4 tsps instant yeast
2 tsps sea salt
1 Tbsp olive oil
Flour for dusting
