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Old 12-27-2006, 12:40 PM   #131
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I use the inside ceramic from my Crock Pot. And I just flop the dough in.
No grease...no cornmeal. It does NOT stick. Comes out easily.
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Old 12-27-2006, 10:50 PM   #132
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I just removed the bread from the oven.
It is so beautiful!!!!
The final test is taste which I will do as soon as it cools some.
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Old 12-28-2006, 10:33 AM   #133
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OK, Essie, how did you like it? Isn't it the best homemade bread you've ever made?
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Old 12-28-2006, 11:07 AM   #134
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Yes I am curious as well Essie. Let us know if you were in bread heaven.

I have another one rising right now and will cook it when I get home from work. this time I added some cheddar cheese.
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Old 12-28-2006, 09:29 PM   #135
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This bread is wonderful!!!!!
We ate most of it with olive oil and parmesan. Who needed the pasta!
I told my son about the recipe, but he wants a demonstration before he tries it. He said it sounds much too easy.
Tomorrow, I will finish this loaf as toast and another batch will be in progress .
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Old 12-29-2006, 08:32 AM   #136
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I toast it as garlic bread for Italian food and many other dinner dinners. My last idea was to broil slices with cheese on top and eat with tomato soup. mmmmm

I can't imagine this bread ever leaving my Top 10 recipe list.

I'm going to go start a new loaf right now.
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Old 12-29-2006, 08:39 AM   #137
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The one I made last night with cheddar was by far the best one I have made. I used about a cup of shredded sharp cheese. I mixed it in when I combined the flour, yeast, and everything else. I could eat 4 loaves of this all by myself.
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Old 12-29-2006, 08:41 AM   #138
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Glad I saw this before I headed down, GB. I'll put a cup of cheese in mine this time.

Thanks!
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Old 12-29-2006, 08:44 AM   #139
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You won't be sorry
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Old 12-29-2006, 12:35 PM   #140
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OK I have a question, and I am a little surprised no one has asked it already.

Can the recipe be doubled to make a larger loaf?
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