This is classic indeed, with both all-purpose and whole wheat flours and two rising times for two small loaves of good, old-fashioned wheat bread.
Photo by: TANAQUIL
Posted: Feb. 3, 2006
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Photo by: chennette
Posted: Feb. 7, 2006
Photo by: Master Chef
Posted: Apr. 25, 2007
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Posted: Dec. 28, 2008
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