In a mixing bowl, combine the warm water and molasses. Sprinkle the instant yeast over the top and let it sit for about 5 to 10 minutes, until it becomes frothy.
In a separate bowl, whisk together the unbleached bread flour, all-purpose flour, and salt.
Once the yeast mixture is frothy, pour it into the bowl with the dry ingredients. Use a wooden spoon or a dough scraper to mix until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover it and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Divide it into two equal portions and shape each portion into a long loaf.
Place the shaped loaves onto a baking sheet dusted with semolina flour. Cover them and let them rise for another 30 to 45 minutes.
About 20 minutes before baking, preheat your oven to 450°F (232°C) and place an empty baking pan on the bottom rack.
Before placing the loaves in the oven, score the tops with a sharp knife or bread lame.
Carefully pour hot water into the empty baking pan in the oven to create steam. Bake for 25 to 30 minutes, or until golden brown.
Remove the loaves from the oven and let them cool on a wire rack for at least 30 minutes before slicing.
