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Most bread recipes call for varying amounts of flour because it depends on the humidity when the bread is made. The range is usually 1/2 cup. Start with the least amount and add only enough extra flour to form a dough that’s not sticky to the touch.
It’s not unusual for breads made without shortening (such as French or Italian) to dry out after…
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Batter bread is beaten with an electric mixer to help develop the gluten faster and give the…
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