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reasons for making coccodrillo

in re: Coccodrillo revisited: I was looking at Carol Field’s recipe for coccodrillo again, wondering why I had wanted to make it in the first place. Oh HERE it is:

The result is an extremely light bread with a crunchy dark-speckled crust and a very chewy interior.

There was also the very tantalizing photograph that John Wright posted in the Yahoo! bread pictures group (look for “John Wright”).

Coccodrillo Posts:

 

This entry was posted in baking, bread - yeasted & unyeasted, cookbooks, etc., food & drink on by .

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