Bonnie Wainwright

January 26, 2024 at 9:50am

I use a baking pan that has room for 4 mini loaves. After baking, I wrap in foil and freeze. Get fresh/ frozen bread from freezer all week. I have made my traditionsal whole wheat bread, No knead sourdough and Sourdough Rye bread,( I use buttermilk, no anise). Sourdough recipes from this website. Bake until thermometer reaches 220 degrees. Makes cute sandwiches or cocktail bread.

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