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- 2 3/4 cups bread flour
- 1 envelope quick-rising yeast*
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup plus 2 tablespoons (about) hot water (125F to 130F)
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white, beaten to blend (glaze)
- Coarse salt
Directions:View on Smitten Kitchen
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