Bread-Bakers v104.n014.11

Roz replied to this question explaining that the recipe in on page 107 and 
that she made it using the Italian #00 flour, aka "doppo zero."  If you 
have difficulty finding this flour, it can easily be approximated by using 
5 parts all-purpose flour to 1 part cake flour. This is a useful formula 
also when making pasta.

renzo