1 cup semolina flour
3 cups all-purpose flour
2 1/4 teaspoons (one packet) instant or fast-acting yeast
2 teaspoons sugar
1 teaspoon salt

Combine dry ingredients in bowl and add 1 1/2 cups warm water (about 110 degrees). Using the bread hook attachment of a mixer or your hands, knead dough until all bits of dry ingredients are incorporated and mixture becomes soft, smooth and elastic. Cover dough in bowl with dish towel and put in warm place to rise, about 1 to 1 1/2 hours, or until dough has about doubled in size.

Divide dough in three pieces and shape into round loaves, but don’t flatten. Place on a baking sheet that’s been lightly greased or lined with parchment paper at least 4 inches apart (dough will spread). Cover with a light cloth and allow to rise another hour and a half or until dough balls have doubled in size.

Uncover balls and expose to air for about 10 to 15 minutes so outer crust will toughen. With about 5 minutes left in this process, preheat oven to 425 degrees. When oven is hot, heavily mist loaves with water. Bake for about 20 minutes or until loaves turn golden brown. Turn oven off and crack door open for about 15 minutes before removing to rack to finish cooling.

When ready to serve soup, cut a round out of the top of the bowl, remove some of the soft bread inside and freeze in a plastic bag to use later when a recipe calls for breadcrumbs.