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Italian Bread II

Reviewed: Feb. 17, 2013
I like to use a 3 to 1 ratio of flour to water which I did for this recipe and the dough was perfect to work with. I also added a little garlic and onion powder. I didn't place a pan of water in the oven as instructed. Instead, I used my pizza stone and it baked perfectly. Also, after about 15 minutes in, I lightly brushed it, again, with the egg wash. The bread browned up beautifully.
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