Remove from the oven and let cool. Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes or until golden brown. Location: Tucson Arizona 4, posts, read 1,, times Reputation: You may want to weigh your ingredients instead of using measuring cups; that's supposed to counteract the problems caused by humidity. I use a bread-maker, which is cheating a bit. The yeast does all the work breaking down the gluten so it requires very little work and doesn't make a mess on the counter.
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