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“Beth Hensperger; eat it the day it is baked”
3hrs 45mins
1 loaf

Ingredients Nutrition


  1. Add all the ingredients to the pan according to the order in the manufacturer's instructions (author puts 3 1/4 cup flour in for the 1 1/2 pound loaf, 4 1/2 cup flour for the 2 pound loaf, and sprinkles the rest in over the dough ball as needed, since yogurts have different consistencies).
  2. Set crust on Dark and program for the Basic cycle; press Start.
  3. The dough ball will be slightly sticky, but it will smooth out after the kneading.
  4. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

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