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["In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.", "Whisk until creamy and smooth.", "Cover with plastic wrap and let rise at room temperature 12 to 24 hours.", "Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.", "Add remaining yeast, water, salt, butter and 1 cup bread flour.", "Beat at medium speed 3 minutes, or until smooth.", "Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.", "Dough will just clear sides of bowl.", "(Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.", "(If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.", "Place in a greased bowl, turning once to coat.", "Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.", "Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.", "Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.", "(Or, place dough in a greased 12"" x 5"" x 3 1/2"" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.", "Preheat oven to 475u00b0 for at least 30 minutes.", "Make a slit in top of loaf with a serrated knife.", "Bake at 475u00b0 for 10 minutes, 400u00b0 for 15 minutes, and 325u00b0 for 20 to 30 minutes.", "Loaf is done when slightly domed and browned.", "Cool on a rack.", "Makes 1 large loaf.", "Note: Dough can also be shaped into flatbread, breadsticks or rolls."]
