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The Bread Baker Bible

The Bread Baker Bible

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Published by lokikg

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Categories:Types, Recipes/Menus
Published by: lokikg on Sep 20, 2009
Copyright:Attribution Non-commercial


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5 cups biscuit mix
4 tablespoons granulated sugar
1/2 teaspoon salt
2 packages dry yeast
2 cups warm milk (105 to 110 degrees F)
4 eggs
1/4 teaspoon cream of tartar

Sift into a large bowl the biscuit mix, sugar and salt. Soften yeast in milk. Beat eggs with cream of
tartar until thoroughly mixed. Combine milk mixture with eggs and pour into dry ingredients. Stir
until well mixed. This makes a heavy, sticky mixture. Set aside in a warm place covered with a damp
cloth (a yeast mixture rises best at about 80 degrees F).

When doubled in bulk, stir down and fill two loaf pans, which have been greased, about half way.
Again, allow mixture to double its size before baking at 350 degrees F about 20 minutes.

Serve very hot. This bread freezes well, but must be allowed to thaw completely before re−heating.

Makes 2 loaves.

No−Knead Bread


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