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3 cups (390 gms) all-purpose or bread flour (aerate flour before measuring)
1/4 teaspoon yeast, active dry or instant (1 gm)
1 teaspoon salt (6 gms)
1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F
(about 2 Tablespoons extra flour for shaping)
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