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Buttermilk Honey Bread

Reviewed: Jan. 11, 2003
I adapted this for kneading in a Kitchenaid 11 cup food processor with the dough blade. I found that they asked for too much flour and had to add water to get a dough. Other than that this bread came out great: Golden brown, medium thickness crust, popped right out of the pan with no force, perfect rise and density. I would have liked it if it were a little more tangy, but I used the buttermilk powder, so that may have decreased the quality.
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