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6 lb
Easy
By Culinary Institute of America
Published 2015
Ingredient | U.S. | Metric |
Dough | ||
Bread flour |
To prepare the dough, place the flours, salt, butter, and water in the mixer and blend on low speed with the dough hook attachment until a smooth dough is formed. Shape the dough into a rough rectangle. Line a sheet pan with parchment paper and dust the paper lightly with flour.
Transfer the dough to the sheet pan, wrap in plastic wrap, and refrigerate for 30