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I've discovered I'm Celiac,Egg, Dairy and Soy Sensitive, so it's a must I
make my own bread.  4loaves later no success.  I have egg replacer for eggs,
rice milk for milk and Olive oil for butters.  My loaves are always short
and raw even on a four hour cycle and I need suggestions.  I've been told to
omit the second kneading and rising but I'm unsure how to do that.  Any
suggestions or good recipes appreciated.

Thanks Reese

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