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By Donna M. on July 23, 2008
"This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood."
Prep Time: 3 hrs
Total Time: 3 hrs 45 mins
By najwa on November 29, 2007