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Dear Listmates,

The rich dough recipe is now modified, and the result is really good. No, I
mean really good! It got the seal of approval from a local artisan baker who
said: "Bake this two more times and bring me the samples to prove that you
can, and I'll see that your recipe gets the attention of serious
professionals." High praise from this baker. I haven't baked it twice more
yet. But you can. Point your browser to:
http://home.comcast.net/~vhdolcourt/bread/<http://home.comcast.net/%7Evhdolcourt/bread/>and
look for the New/Modified flag. It's in eye-catching red. This was one
of my earlier test recipes, but what is shown is now current.

Please let me know if you have questions, comments or ways to improve the
recipe.

Vic-Sunnyvale, CA

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