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Italian Bread Baked on a Pizza Stone
Reviews:
July 04, 2010

This bread is baking as I write this review. So far, I'm thinking not a good recipe. I added 1/2 extra flour into the bread machine prior to starting cycle. It came out so sticky I had to need lots more flour into it to even handle the dough. It seemed to rise fine but when I uncovered it and slit it w/the knife, it deflated. I'll let you know once it's done baking how it came out. But I don't think it's going to be so good. I'm going to stick w/the Artisan Bread in 6 minutes a day (i think that's what it's called. No kneading and never failed me. UPDATE: It just came out of the oven. NO GOOD!!!. I'm going back to the Artisan recipe mentioned above

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