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I have a recipe where the bread actually isn't hard as a rock and it has
small air pockets in it. It's a buttermilk bread recipe, and it's pretty
tasty, too. However, the bread is only 1/2 the height of any other bread
found on the market. I tried doubling the recipe, but I think the weight
(and lack of gluten) condensed the bread to still be half the height. Does
anyone have any advice on how to slightly alter the recipe to make this
bread...taller?

Thanks!

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