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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat oven to 350 degrees F. Spray 1-1/2 quart baking dish with cooking spray. Combine bread, raisins and apples in a large bowl. Add milk and sugar; mix well. Pour mixture into baking dish. Let stand for 20 to 30 minute. Beat egg whites until foamy. Add vanilla and cinnamon to egg whites, mix well. Pour egg mixture over bread in baking pan. Bake uncovered for 45 minutes to 1 hour until set and lightly browned.