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After greasing and flouring her bread pans, Andrea Cohen found that she didn’t like the taste the flour left on her sweet breads. “I now use sugar instead of the flour. I prefer granulated sugar over confectioners’ sugar, but both work well,” she pens from Tallahassee, Florida.
High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the…
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Success with popovers is easy with these tips:
In order for popovers to reach the maximum…
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