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Cooling Breads |
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Print this Recipe Breads baked in a pan usually should be removed immediately and cooled on a wire rack to prevent sogginess. A short cooling period in the pan is sometimes suggested if the bread is exceptionally tender or has a soft filling. It will have a chance to set before turning it out for final cooling. Always cool breads completely before wrapping for storage or freezing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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