Skinny Cooks (was Re: Re: SC - Re: coronation menu (long))

[Philip & Susan Troy]

>Anahita wrote:
>  > But the bread in Morocco intrigued me.

Irmele wrote:
>I have a modern Middle Eastern cookbook by Rose Dosti with the
>following recipe for Morrocan bread:
>
>2-1/2 cups warm water
>1/4 oz. (1 pkg) active dry yeast
>1 tablespoon salt
>about 6 cups all purpose flour

Thanks for the recipe, but i already have recipes like this.

What i want to know about is working with hard wheat/Durham 
wheat/semolina flour, NOT all purpose flour. I have little experience 
baking bread and want to know how this type/these types of flour 
differ from all purpose flour.

Anahita