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Oct 2, 2010 06:21 AM

PoBoy Loaf [Moved from New Orleans board]

Has anyone successfully (or at least come close) to duplicating the bread we use for po boys? I'm in temporary exile and would love to take a stab at getting the crunchy crust and airy center...but I have no idea where to begin with a recipe.

Thanks for any input.

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  1. Try the Blue Ribbon French Bread recipe from Bernard Clayton's "New Complete Book of Breads".