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Just curious... One of my favorite breads is called mannna bread and on the package it says they slow bake it. Im not sure at exactly what temperature they do it but it tastes so soft. and not dry... moist. I was wondering if anyone else bakes their bread at a lower temperature?
 

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I've made manna bread before and baked at around 200 degrees for 2-3 hours. It was very moist and good. I had added a cup of carrots and a cup of raisins, so that could be why it was so moist.
 
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