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    You are in: Home / Recipes / Rustic Country Loaf Recipe
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    Rustic Country Loaf

    Average Rating:

    23 Total Reviews

    Showing 21-23 of 23

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    • on October 13, 2005

      Lauralie I had no problems with this recipe. I did add almost 1/4 cup water extra but other than that I found the dough great to work with. I think the second rising really adds great texture to this bread. I used a bench mixer for the mixing (I'm too lazy to knead) and found that five minutes mixing on slow/medium speed was plenty. I loved the addition of the flour on top of the really makes the bread look old-fashioned. Thanks for a lovely loaf that is easy to make and tastes great!!!

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    • on July 22, 2005

      I'm sorry, but this one didn't work out well for me. I tried it out two ways. The first, as posted, by hand. I had to add an additional 1/4 cup water to get it anywhere near kneading texture; it didn't raise very well, and when it baked I had a much over-done crust with an underdone inside. I have since checked other bread recipes and 425° appears to be much to warm, and the amount of water given is usually for around 3 1/2 cups flour (also calling for 2 TBS oil, and possible even an egg added). I tried this again using my bread machine, with edible results. I purposely bought new yeast (though what I already had had worked fine for another loaf earlier in the week). Again, I had to add 1/4 cup water, but it did raise and bake better in the bread machine. Not a bad flavor at all. Sorry, but thanks for posting.

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    • on May 01, 2005

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    Nutritional Facts for Rustic Country Loaf

    Serving Size: 1 (829 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1805.5
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 2931.3 mg
    Total Carbohydrate 376.6 g
    Dietary Fiber 25.6 g
    Sugars 1.5 g
    Protein 58.6 g

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