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Shoutout to the old Betty Crocker cookbook that finally made my bread stop being bricks
Tbh I used to think bread baking was some big mystery, but my grandma's 1972 Betty Crocker cookbook says the dough should feel like a baby's bottom after 8 minutes of kneading, and that one tip fixed 5 straight loaves for me. Now I actually get a nice rise instead of hockey pucks, has anyone else gotten saved by a weird tip from an old cookbook?
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