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Whole Wheat Bread II

Reviewed: Jul. 23, 2012
This is a wonderful bread! I substituted canola oil for the shortening and boiled the brown sugar and water for 5 minutes before adding. It has perfect texture, a nice, even, soft crust, and is soft and moist, not dry and crumbly as some whole wheat recipes can be. Very simple and easy to make. I will use this one repeatedly!
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