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    You are in: Home / Recipes / Sullivan St. Bakery Bread Recipe
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    Sullivan St. Bakery Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 19, 2012

      I love this bread, we love this bread!
      After this bread was ready I had to wait 4 hours until my family was at home for dinner. How hard those hours of waiting with such a nice bread on the table! Finally they came home and Yum!

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    • on May 01, 2011

      I have been using this method for awhile now, and love the crusty loaves that result. I just have to remember to start it the day before I want it! I made as written, except I used regular yeast and had no problem with it. I use a Le Creuset pan.

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    • on April 27, 2011

      I've been making this bread for years now and it's a wonderful recipe. The 2 corrections I use are; 1/2 teaspoon yeast and a tablespoon of salt.... A piece of 1/4" plywood about 18" square, or something similar is handy, to place the very hot pot on when transferring the dough. This recipe is also great for pizza dough but add about another half cup of flour so dough can be handled easily. Makes enough for 2,-14" pizza crusts.

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    Nutritional Facts for Sullivan St. Bakery Bread

    Serving Size: 1 (772 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1482.0
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 2926.1 mg
    Total Carbohydrate 310.4 g
    Dietary Fiber 11.2 g
    Sugars 1.1 g
    Protein 42.3 g

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