Ep 195: Peach Breakfast Bake

from Preheated Baking Podcast Hosted by Andrea Ballard and Stefin Kohn

The hosts start the show reminding Listeners to be careful when sampling raw dough or using raw dough or raw dough mixes in recipes. Stefin's kids' dentist gives her homemade ice cream a thumbs up. The 200th episode is rapidly approaching and the hosts are asking Listeners to share their favorite moment from the first 200 episodes. This week's recipe review is Betty Crocker’s Make Ahead Peach Breakfast Bake. Stefin made this recipe with modifications using Copycat Bisquick from Tonia at The Gunny Sack. This week's bake along is No-Knead Homemade English Muffins from Gemma Stafford over at Bigger Bolder Baking. You can read the full show notes here. Listeners, we hope our show provides a bit of respite when you need it most. Be well, and thanks for listening! Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Instagram, @preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788. Join the fun! Amazon links are affiliate, meaning we earn a few cents from every purchase made through our link.

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Ep 195: Peach Breakfast Bake

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How long is this episode of Preheated Baking Podcast?

This episode is 33 minutes long.

When was this Preheated Baking Podcast episode published?

This episode was published on September 21, 2020.

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