Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.
Photo by: Stephanie Knewasser
Posted: May 31, 2005
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Photo by: TANAQUIL
Posted: Jun. 21, 2006
Photo by: LYNN ANNE
Posted: Dec. 3, 2007
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