I believe that 15 minutes on 325 was put out there as a question in an earlier post by Primal 123 but nobody replied & (dis)affirmed that. I'd suggest 275 rather than anything over 300, but I prefer to bake at lower temps to preserve nutrients & minimize possible rancidity of sensitive fats & proteins...
Originally Posted by pjgh
I've made the Fat Bread and it's good, quite tasty & very filling, but its complicated, time consuming & heavy on (expensive) ingredients. Gonna make this simpler 2 minute bread in the oven for lunch as I'm making a tri-tip brisket & I can just put this bread in towards the end of its time in the oven.
Last edited by Betorq; 09-01-2012 at 06:00 AM.
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