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The class had as many students as we can presently handle comfortably, so we had a kitchen full of activity and joy. We made three great savory breads, and for lunch made Italian Appetizer Bread.

The Italian Appetizer Bread recipe was inspired by a recipe of the same name that Land-o-Lakes Butter made available. We use better bread dough - they say to use refrigerated dough. One big thing was driven home again - I need to get more, and better, scales.

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