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Unread 06-13-2013, 01:20 PM   #5
jasonville43
Knows what a fatty is.
 
Join Date: 03-26-12
Location: Jasonville IN
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Thanks for all the advice guys and I was planning running out (hopefully) If this was a several day event I would probably go the fresh loafs coming off every hour, but I think I will go the panned and foiled route this time. Thinking about wrapping the loafs and placing several in full size aluminum pans and putting some liquid in the pan to help with moisture.
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