Food and DrinkLifestyle•Restaurants
Laruen Chattman's rustic Gruyère boule has a chewy crust due to a lot of gluten that forms air bubbles. (Dec. 20, 2013) (Credit: Randee Daddona)
Three breads from recipes by Newsday columnist Lauren Chattman....
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When making bread, it's important to knead the dough until it is smooth and elastic. (Dec. 20, 2013) (Credit: Randee Daddona)
December 31, 2013 1:19 PM
Three breads from recipes by Newsday columnist Lauren Chattman.
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