55903 rogene lunn bread Recipes
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Rogene's Sally Lunn Breadactive dry yeast, warm water (105-115 deg) and6 Moreactive dry yeast, warm water (105-115 deg), lukewarm milk (scalded then cooled), sugar, salt, eggs, shortening, all-purpose flour1 hour 50 min, 8 ingredients
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Bread Machine Leek and Walnut Breadbread flour, whole-wheat flour and6 Morebread flour, whole-wheat flour, chopped fresh oregano leaves, salt, active dry yeast, chopped leeks, chopped walnuts, cornmeal8 ingredients
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