Braided Semolina Bread, again

This was my second braided semolina bread!

I took almost exactly the same steps as the first time. I rehydrated only a couple of pinches of dried onion and garlic each this time. I have learned they become swollen with moisture and I don't need much to cover one loaf. I also tried not to twist the loaf too tight because the last one had some torn parts apparently made by a sort of stretching stress.

It was a monster loaf. It rose dramatically!

Savory crust and pillowy crumb. A perfect bread!

This bread makes excellent toast. Two toasted slices with butter-like-but-not-butter-spread had been J's breakfast until the bread disappeared.