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Re: Bread recipes
After tasting several recipes made in bread machines, I decided to stay with hand-made bread, chilled overnight after being knocked-back and shaped.
An hour out of the fridge the next day, or even 2 days later, and it's ready for the hot oven.
And don't trust dried yeast by adding it directly to the mix. I have had several packs and tubs, still well within use-by date, that failed to come alive. As a result, I start the yeast off in tepid water with a little sugar to confirm it will activate.
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