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Allowing the dough to rise overnight ensures a perfect crust every time.



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How would you rate this recipe?
  • Bmasteller
    11 SEP, 2012
    Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
  • immac
    13 MAY, 2011
    i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper

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