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Reviewed Amy's Crusty Italian Loaf

Oct 2, 2011 in Food Network Community Toolbox on

I am a Chemist. I make a living on following recipes exactly, and this recipe stunk. Nothing went as it was supposed to. It took MUCH longer for the sponge to rise, the dough was not stretchy and airy, and the temperature BURNED the bread. I had to pull it out after the 15 min at 475, and we still couldn't cut it. HORRIBLE. Will not be tryi...

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