I've tried a lot of different dried fruit in my bread-- raisins,
chopped dates, dried papaya, and other stuff. The finished product
tastes great but I have problem while kneading which is that the
fruit is always popping out. Yes, I do always flour the fruit
thoroughly first, but the dough seems to remove the flour from the
fruit. Does someone know how to make the raisins (or whatever the
fruit) stay in the dough while kneading?
Thanks megaloaves,
Ken
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Ken Fisler
bc151@Cleveland.Freenet.Edu
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