Title: Semolina-Parmesan Bread
Categories: Bread machi, Bread maili
Yield: 1 Servings

7/8 c WATER
1 tb OLIVE OIL
1 tb MAPLE SYRUP
1 2/3 c WHITE FLOUR
1/3 c SEMOLINA FLOUR
1 ts SALT
1 tb POWDERED MILK
1 1/2 ts CARAWAY SEED
1 tb BASIL
1 ts ROSEMARY
1/3 c PARMESAN CHEESE
1 ts GARLIC
1 1/2 tb BOOST
1 1/4 ts YEAST

>From: weede@ncsa.uiuc.edu (Nick Weede)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe