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Tonya: You are referring to the Ensaimada recipe. That is not

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the case with my PAN DE MAYORCA recipe. In my recipe, you incorpotate the liquid ingredients to the flour which is the correct method for creating a dough.

Gladys/PR
MsgID: 0310035
Shared by: Gladys/PR
In reply to: ISO: Ensaimada Bread - question?
Board: International Recipes at Recipelink.com
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  • Tonya: You are referring to the Ensaimada recipe. That is not
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