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By Zenmaria on October 8, 2012
"Don't let the long directions throw you - This is so simple.
This recipe was in our local paper and I made it today. To quote the article "Spend about 20 minutes making a large batch of refrigerator-friendly, no-knead bread dough that, following a standard rise, can keep up to two weeks.Each day, the desired amount of dough can be..."
Prep Time: 20 mins
Total Time: 23 mins