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May 21, 2013
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Italian bread recipe
by: Anonymous

Love it, Love it, Love it.... I added 1/4 cup vital wheat gluten and just a bit more water for the adjustment. The pictures for each step are great as I am fairly new to baking bread. I used a double loaf (for French bread) pan and the bread rose over the edges like a champ. It had great oven spring as well. Even with my stone it took 35 minutes. Because of not wanting to shock my stone with cold I only mist sprayed at putting loafs in oven. Crust was still great as is the crumb. My grandson doesn't care for seeds so I omitted them.

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