A semolina bread from a recipe I was given in Sardinia. Hasn’t come out quite as I wanted, my plaiting needs improvement for a start
But first go and that
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First attempt at Japanese milk bread - just out of the oven. Bit of a faff to make but it smells amazing.
Anyway, here’s the recipe for anyone interested
FWIW I reckon it would make nice soft rolls.
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My mother used a very similar recipe for just this. She used vegetable shortening instead of butter, but otherwise the same.
Memories 
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Softer than a 90th minute Man City penalty
Only criticism is too much sugar, I’ll remedy that next time.
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Might have to try that for a change.
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I’m going to cut down the sugar content massively. I may even try it with none at all.
Otherwise it’s definitely worth a try.
Let them eat brioche
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It does remind me of that a little.
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A mixture of lukewarm milk and water to give 70% hydration and the addition of some olive oil.
Very tasty.
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Whenever I’ve made a seeded loaf they’ve always turned out a bit dense with a poor crumb. This time I upped the hydration to 75% and although it took a lot longer to knead it’s been worthwhile. Turned out very light, great rise and has an excellent crumb.
Tastes good too!
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I wish I could make a bastard like that 
You can!
I’d love to get into making my own bread but there’s only so many rabbit holes a man can go down.