Suzanne Taylor's Franksberd (French Bread)
- 1 tablespoon dry yeast
- 1/3 cup water
- 2 cups milk
- 2 tablespoons butter
- 1 tablespoon honey
- 1 tablespoon salt
- 5 to 6 cups flour
- 1 egg
- 1 tablespoon cream
In this issue: Winter in Vermont
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