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Buttermilk White Bread
March 05, 2002

Crust was too hard on medium, so I reduced it to low, and still had to remove it 15 minutes before it was to be finished because it smelled like it was burning. It smelled great, but the crust was still too hard the next day. I let it cool until the outside was no longer steaming, but then put it into my Tupperware breadstorer. It softened up a bit, and was easy to slice the next morning. I wish there was a way for it to not be so crusty, but overall it's a great bread.

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