[Sca-cooks] Dough question

Robin Carroll-Mann rcarrollmann at gmail.com
Wed Mar 19 09:37:14 PDT 2008

I haven't made this recipe, but I routinely make yeast bread in
quantity for events.  I bake it, then freeze.  I let it thaw in its
wrappings (plastic  *and* tin foil) for 24 hours before the feast.
This has worked well for me.

Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com

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