ISO: Crusty French and Italian Bread


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Title:	ISO: Crusty French and Italian Bread - a ques
Board:	All Baking and Breadmaking at Recipelink.com
From:	Rauza,Long Island 7-22-2000
To:	Recipe(tried): Crusty French and Italian Bread
MSG ID: 027924

Hi, dear Verla,:-)
What do you mean by saying that you "prefer to bake your bread in the am, and
then pop them in the oven for 5min at 350'degree"? Could you , please, explain it to me in detail? What do you mean,
do you make it and then, put them for an additional 5min afterwards?
I am not quite clear on that.

Thank you very much!
Rauza

MSG URL: http://www.recipelink.com/msgid/027924

Replies:

	ISO: Batter Bread
	meme/fl - 7-8-2000
	MSG ID: 027868
	1	Hot water
		sunny_brazil - 7-21-2000
		MSG ID: 027917
	2	Recipe(tried): Crusty French and Italian Bread
		Verla, Il - 7-21-2000
		MSG ID: 027922
	3	ISO: Crusty French and Italian Bread - a ques
		Rauza,Long Island - 7-22-2000
		MSG ID: 027924
	4	Crusty French and Italian Bread
		Verla, Il - 7-22-2000
		MSG ID: 027930

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