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kkg337
Breadmakers - how do they work? Do you just lob the ingredients in and an hour later you have a loaf of bread or do they still need to sit and prove and stuff? How good are the loaves that come out of them, I had one 20+ years ago and remember the bread it made was fairly average.
Also, I'd like a saute pan or frying pan with a ~ 22cm base. There don't seem to be many saute pans of this size and frying pans rarely seem to give the base diameter. Any suggestions?