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Old 12-29-2008, 02:14 PM   #411
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Excellent job. I can almost taste it. Now I need to make some for myself. It's delicious for grilled cheese sandwiches. Swiss cheese and Black Forest ham is my favorite.
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Old 12-29-2008, 02:17 PM   #412
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We like to use this type of bread for French toast.
It would be good for mufaletta (sp?), too, I imagine. or cheese fondue, or as a butter delivery agent... bread of choice for just about anything but a tea sandwich.
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Old 12-29-2008, 02:19 PM   #413
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Yep, it's good for everything you've mentioned but, as you surmised, not tea sandwiches. A little too hearty/coarse for those delicate munchies.
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Old 12-29-2008, 06:11 PM   #414
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WOW! I didn't know you could make NYT bread in Wyoming. Just kidding. Beautiful loaf, I'm sure this is just the beginning of long relationship with this bread. Next we'll be hearing about all the stuff you'll start adding to your dough; dried fruit, seeds, nuts, cereals, cheeses....
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