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A seasonal treat is this whimsical Santa-bread recipe, brought to us by chef Michel Richard, owner of Citron in Los Angeles and Citronelle in Santa Barbara and Washington, D.C.

Source: Martha Stewart Living Television
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Ingredients

Directions

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How would you rate this recipe?
7
  • Lizardspeaks
    26 MAR, 2013
    Could you add a package of vital wheat gluten to regular flour if you don't have high gluten flour?
    Reply
  • clocks2007
    21 DEC, 2010
    I made this for the first time today with two young daughters of a friend. It was surprisingly easy to do, the instructions were perfect, and it came out better than I had expected...
    Reply
  • curlybeck
    2 NOV, 2010
    i have made this bread many times.....it is "no fail" for me! i love it! i usually make it as a loaf on a baking stone. i also usually substitute whole wheat flour for the rye flour. either way.....it just never fails and is delicious!
    Reply

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