trying out a new recipe - not the filling, which we have down pat, but the bread dough. It's from a book called "Artisan breads in...uh, not very much time" (I can't remember the real name). The premise is that you can keep dough in the fridge and pull it out whenever you need it. It's not as good as real cinnamon bun dough, but it was worth experimenting with. May 18
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