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DILL + MUSTARD BREAD

9/1/2014

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UNDER CONSTRUCTION
UNDER CONSTRUCTION

NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
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    Female.
    Amateur.
    Italian-American.
    New Jersey.
    USA.

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