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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.
For crisp, flaky biscuits that split open easily for buttering, roll biscuit dough thin, then…
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Bread is Tough and Dense or has Tunnels
Batter was overmixed.
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