<p>I've been making bread using this method: <a href="http://www.motherearthnews.com/print-article.aspx?id=142688" target="_blank">http://www.motherearthnews.com/print-article.aspx?id=142688</a></p>
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<p>It's so amazing, I've never been happy with my breadmaking results before, but the last week and a half I have made some amazing bread. I've used the dough to make boule loaves, pizza with daiya cheese, capers, roasted peppers, and olives, caramelized onion and herb dinner rolls, caramelized onion focaccia, cinnamon rolls, and currently making whole wheat baguettes with garlic and cherry tomatoes on top.</p>
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<p>The best part is there is no kneading involved.</p>
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<p>I've also been making a lot of sweet potato fries, since they are in season and I'm trying to eat a little more low glycemic, at least to balance out the increase in bread consumption.</p>