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Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Oct. 30, 2008
I used anise extract instead of the seeds, added a couple teaspoons of vanilla and used bread flour as opposed to all-purpose. I strongly suggest letting it rise longer than the times listed here. In the future I would increase the hydration a little as well. Note, this is not a terribly fluffy bread, and it will dry out rather quickly. Makes the kitchen smell awesome.
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Photo by kay

Amish White Bread

Reviewed: Oct. 30, 2008
Perfect simple white bread. Hard to mess up. I've tried it with half whole wheat flour and it turned out beautifully as well. I did cut the sugar down to 1/3 cup. If you add a little wheat gluten and let the dough get a good rise you'll be rewarded with the fluffiest, creamiest bread you've ever tasted--store bought included.
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