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Sourdough Rye

Reviewed: Aug. 4, 2009
Wonderful flavour and texture and it rose perfectly!
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Mediterranean Black Olive Bread

Reviewed: Apr. 1, 2009
I've been baking bread for years and I tried this one on Sunday for the first time. I added oregano and cooked it at the lower 450/350 temperatures as suggested by other reviewers. It was a huge success with my lunch guests- the crust was perfect and the crumb was unbelievably moist. I will definitely make it again.
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