White bread with semolina

Last night I made this basic white bread from The Tassajara Bread Book. I've been making a lot of pasta lately, so I thought I would try a semolina flour bread. Semolina has a lot of glutens in it and this was a very sticky dough that took a lot of flour while kneading. There is milk, honey and eggs in it and about 2 cups of semolina to 7 cups of unbleached white flour. I let it rise for extra long ( 7 hours ) while I went bowling and to kung fu class, but my friend nyssa punched it down for me. It really took off on the oven and puffed up a little lopsided, but it is super light and chewy and made for some great breakfast toast with blackcurrant jelly.