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Roscoff loaf (Slideshow version)

Stage 14/14 :

Leave to cool on a wire or wooden cooling rack.

Your Roscoff loaf is done.

Remarks

To keep the recipe's very Breton character, try to use Molène sausages and pink onions (from Roscoff, of course), if possible. But if you can't get these, normal onions and another type of smoked sausage will work fine.

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