The semolina bread recipe is on page 102 of Baking with Julia. It was an easy recipe to make, if you plan ahead to be available in the kitchen about every 2 hours (for most of the day) for a quick punch down or roll out after each rise. I made 2 loaves for a big family dinner. Since there was not a crumb leftover, I’d say it was well received. Maybe for a crowd of 14, another loaf would have been a good idea.
The first step is making the “sponge” with yeast, warm water, and some of the flour. This sits out for 2 hours to double in size.
After shaping it into loaves, it rises for another 2 hours, then bakes for 35 minutes. I didn’t have very good luck with cutting the slits in the top of the loaves with a kitchen knife (no straight edged razor blade available). But the loaves still turned out looking pretty good.