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Russian Black Bread
January 29, 2005

THIS IS EXCELLENT! The only changes I made to this: 2 T corn oil not margarine, 2 T Malt Syrup, found at health food store, and 1 1/4 yeast which was plenty, I set mine on dough, then when the bread machine beeped, I took mini loafs and placed dough in several loaf pans. Let them raise to about double in size and baked at about 350 degree oven for 30-35 minutes. You could not find much better russian bread than this one. I make it often now. and LOVE It! Best... receipe you can find on here for bread... if you like Rye flavor go for it.. Thanks Mary!

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