No-Knead Bread

Page: www.nytimes.com/2006/11/08/dining/081mrex.html

(1 review)

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Recipe Review

I feel that this bread was very good. I think that the crust was very soft, but the inside is very moist and perfect. I randomly added 1 tablespoon of vital wheat gluten. It looked beautiful. We let it rise a little too much.

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