Walter Sands’ Soft Sandwich Bread

trout salad sandwich

Last weekend, halfway through our drive along the Mohawk Trail en route to a campsite in the Berkshires, we came to a roundabout, which sent us off into a village of green sweeping lawns dotted with stone steeples, brick chapels, farmers’ market signage, and students tossing frisbees. We slowed to take it all in, the utopia that is a college campus.

The following afternoon we returned to Williamstown and guided by an encouraging Yelp review, stopped into Pappa Charlie’s for lunch. We ordered as we always do when we find ourselves in these sorts of spots: anything with tuna for Ben; anything with avocado for me. In a patch of grass just outside the deli, we tucked into our four-inch thick sandwiches teeming with sprouts, dripping with mayonnaise and tomato juices. And although we have eaten this meal countless times in countless places, we relished this lunch, the soft, thick bread, the creamy avocado, the salty chips, the crunchy pickle.

I returned home with classic sandwich bread on the brain, thinking about many a summer meal ahead. This recipe comes from The King Arthur Flour Cookbook and my friend Katie who made beautiful whole wheat loaves after returning from a King Arthur baking seminar last fall.

According to the cookbook, this is the bread Walter Sands, President of Sands, Taylor and Wood Co. (distributor of King Arthur Flour) from 1941 to 1968, made faithfully once a week for years. Because of his arthritic hands, he used a bread bucket with a crank, which over the years kneaded hundreds of loaves of this classic sandwich bread. The bread can be made entirely with whole wheat flour, but I like using a mix of all-purpose and whole wheat flours, which produce a soft, light, and sturdy loaf, one that appeals, most importantly, to both toddlers and adults alike.

Have a great weekend, Everyone.

bacon avo sandwich

When the dough pulls from the sides of the bowl and clings to the hook, it’s ready:
dough around hook

dough, risen

dough rising

ready for the oven

freshly baked loaves

loaf

sliced bread

ingredients

bacon

family sandwiches

family lunch

avo, sprouts, bacon sandie

graham eating lunch

crusts

Walter Sands’ Soft Sandwich Bread | Three Simple Sandwiches
Adapted from theKing Arthur Flour Cookbook and Counter Dog
Yield = 2 standard loaves

After attending a King Arthur Flour baking tour last fall, my friend Katie posted detailed notes on what she learned along with the recipe for Walter Sands’ Basic White (or Whole Wheat) Bread. She also explains how to do a “head-and-shoulders” shaping technique, which helps prevent air pockets from forming in the finished loaves.

2 cups warm water
2 tablespoons sugar or honey
1 packet active dry yeast; or 2 1/2 teaspoons instant yeast or active dry yeast
1/2 cup nonfat dry milk*
2 tablespoons soft butter, or vegetable oil (I used butter)
6 cups (about 765 g) unbleached all-purpose flour**
2 to 3 teaspoons salt***

* I hate buying these sorts of ingredients mostly because I never feel I use them for anything else. The smallest box I could find at my local grocery store takes up half a cupboard and will allow me to make 100,000 loaves of this bread, which is nice but not ideal. Katie learned in her class that nonfat dry milk ups the nutritional protein and promotes a slightly higher rise. My cookbook notes that milk solids give the bread a more tender crumb and keep the bread from staling as quickly. I will say that the loaves I made using the nonfat dry milk powder did have more of that soft, sandwich bread quality.

** You can make this with 100% whole wheat flour. My 100% whole wheat loaves were not as light as the ones pictured here, which were made with about 5 cups (638 g) all-purpose flour, 1 cup (128 g) whole wheat flour, and a handful of millet (because I like the crunch and because I always have it on hand for this). Next time I might try a higher ratio of whole wheat flour. If this is your first time baking this sort of bread, I suggest using mostly all-purpose flour so you have something to measure your future more wholesome loaves against.

*** My book calls for a tablespoon of salt; recipe online calls for 2 teaspoons. If you are sensitive to salt, use 2, but otherwise, a full tablespoon does not make the bread too salty.

1. (Note: I did this in my stand mixer.) Pour the warm water into a mixing bowl. Add the sugar or honey and then the yeast.

2. When the yeast is bubbling, add the butter, the dry milk, the salt and most of the flour: I did 4 cups (510 g) all-purpose flour and 1 cup whole wheat flour (128 g) to start. Using the dough hook, knead the dough until it begins pulling away from the sides of the bowl and clings to the hook, about 8 minutes total. During this kneading time I added about another cup (128 g) of all-purpose flour (I didn’t really measure, just added handfuls until the dough looked right). At the very end, when the dough began clinging to the hook, I added in about 1/4 cup of millet, but I definitely could have added more. Sesame seeds, poppy seeds, oats would all be nice additions, too.

3. Place the dough in a greased bowl, turn it over to coat all sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Deflate the dough, and divide it in half. Form into loaves — see Katie’s post for instructions re “head-and-shoulders” shaping method — and place in well-greased 8 1/2″ x 4 1/2″ loaf pans. Let rise until the dough domes an inch above the rim of the pans, another hour or so.

4. After the dough has been rising for 30 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 30 to 35 minutes, or until nicely browned. Remove from the oven and tip the breads out of their pans. Place on a rack to cool completely before slicing.

Bacon, Avocado, Sprouts

Preheat oven to 400ºF. Place bacon on a sheetpan and cook for 15 minutes or until bacon is crispy and evenly cooked. Transfer to plate to cool. Spread mayonnaise to taste on one slice of sandwich bread. Top with sliced tomato. Top with bacon. Top with sliced avocado. Top with sprouts. Top with remaining slice of bread. Eat.

Tuna, Salmon or Smoked Trout Salad

Note: Tuna is overfished. American Tuna is one brand that is certified as sustainable by the Marine Stewardship Council. If you can’t find American Tuna (or another brand of sustainably fished tuna), canned wild Salmon (also look for the MSC label) is a good option and so is canned smoked trout. Seafood Watch considers U.S. farm-raised trout to be a “Best Choice” option. I love smoked trout in this very simple salad:

Place tuna, salmon or smoked trout in a bowl. Add finely diced red onion (about 1/2 of a small onion), a spoonful or two of mayonnaise, and a spoonful of relish. Mix, taste, adjust, etc. Spread mayonnaise to taste on one slice of sandwich bread. Top with tuna salad. Top with sprouts. Top with remaining slice of bread. Eat.

PS: Tarragon Tuna Melt.

Peanut Butter and Jelly

I think you’ve got this one.

A few snapshots from our first camping trip of the season: Wren testing the waters:
wren in water

graham and ben

wren

Cousin Liam, Graham and Ella ready for a hike:
thumper mt trail

peak

Back home, driveway fun:
kiddos

68 Comments

  1. What a sweet crew you have!

    I have to admit, I am very intimidated by bread. Throw any other recipe at me and I’m game, but bread is another story. I think I’m always skeptical of the yeast not working as it never seems to rise as it should.
    Is it important to have a “warm resting place” do you think? Or draft free (like inside the oven) is OK? Perhaps both don’t make a difference and I’m blaming location on my brick-like past results!

    The bacon-avo sandwich looks divine!

    Reply
    • Thanks, Lisa! You are not alone — so many people have a real fear of working with yeast. This recipe is really forgiving, and because there is a fair amount of yeast, and because it is a straight-forward recipe (no long, slow rise or overnight resting period), this would be a great one to start out with (or my mother’s peasant bread recipe, which is even easier).

      Here is any easy way to create a warm spot: preheat your oven for 1 minute, then turn it off. The oven will get just warm enough to keep the dough cozy. Works like a charm :) I would start with a 100% all-purpose flour bread because this will help create a light texture. And once you master that and conquer your fear of yeast, try other more wholesome loaves. Hope that helps!

      Reply
  2. This bread, that tuna salad, those babies! I am dying of all the amazingness and cuteness. Can’t wait to try this bread, it looks perfect.

    Reply
  3. These sandwiches look amazing! I could this all summer. You are inspiring me to try my hand at bread. And those babies!! Omg

    Reply
  4. Ali the bread and sandwiches look so yummy! You are inspiring, I’m going to try this one. And those kids are pretty darn adorable too. Love it all!

    Reply
  5. Thanks for sharing!

    With warmer weather and pregnancy cravings, I have stopped making the No knead Oatmeal bread of yours that I adore so much. I have been wanting to bake our family’s bread again for a couple of months now, but I need something that just isn’t as heavy. After many weeks of sampling recipes, I gave up. This one however, is going to be given a test drive within the next few days! I have so much flour sitting around these days. Brownies and cakes are good but one can only eat them for breakfast so many times before you tire of them ;)

    Thanks again for another amazing blog!

    Bacon and tomatoes with extra mayo-anything is my kind of sandwich! I should probably give making my own mayo a whirl….

    Reply
  6. Gracious, what could sell your homemade bread better than that photo of your sweet child noshing on a PB&J? So idyllic and darling :) I love that photo! Very rustic. I wish I had the energy to make homemade bread for us instead of buying….. Nathan packs a ham sandwich five days a week for work, I can imagine homemade bread would be so much more healthful. Well…. something to shoot for! When my mom would make homemade bread, we were in heaven as kids! Your darlings are getting an amazing education from your kitchen :) Happy weekend!

    Reply
    • Thank you, Sophie, you are always too sweet. Ben packs a turkey sandwich five days a week, too, and I should have started making this along time ago. Alas. And I know, there is nothing better than homemade bread. Kiddos can’t resist it. Have a great weekend, too!

      Reply
  7. Ali–you make some amazing looking loaves! One look at this and my mouth just watered! Beautiful! And the kids! They are growing so fast and they are adorable! Thanks for the great instructions! This is going on the “to-do” list!

    Reply
    • Thanks so much, Tracey! They are growing fast…or Wren is at least. Somehow she turned 1. We still haven’t celebrated. Oops. Hope you like this bread! It is so nice this time of year — light, soft, delicious :)

      Reply
  8. Oh my goodness, your babies are so adorable!
    The bread looks wonderful. I can’t wait to try it! Especially after seeing it with bacon and avocado. Yum! Is 11:20 pm too late to start baking bread? :)

    Reply
  9. Ali — That photo of your toddler? With the half-eaten plate of food and the tiny car in the foreground and the gorgeous light-and-shadow? It’s like a food-blog Caravaggio. Seriously beautiful.

    Reply
    • Charlene, you are too sweet! I was just thinking about you, and I finally followed you on bloglovin…why does it take me so long sometimes to do these things?! My brain. I don’t know. I am so excited to catch up on your travels. Took a quick peak and saw the word Provence. Amazing! Can’t wait to read up.

      Reply
  10. Allie: I visited your site recently, but I’m taken aback by your kids and your pix. Those guys are seriously cute. We (Ruth and I) are in thrall to your picture of Graham, his car, and the remains of his PB sandwich. The pictures of the kids on the trail and on the driveway are wonderful as well

    Thanks for all this. I wish we could see you all soon, so why don’t you pack up and make your way west to CA? Maybe someday.

    Best,

    /jay

    Reply
    • I would LOVE that! I seriously miss CA, and it would be so wonderful to see you. I could use a San Francisco-Northern CA getaway right about now. I’ll have to discuss this with Amy in just over a month — I’m so excited to see her!

      So glad you like the photos. Graham is a rascal, but pretty happy if he has a car in his hand.

      Sending lots of love!

      Reply
  11. I am always confused when a recipe calls for non fat dry milk. Is this the instant stuff in a big box or fine powder in a bag from the natural food store? I make my families bread for sandwiches and would love to try your recipe especially the addition of millet.

    Reply
    • Hi Melanie, the stuff I bought was packaged in individual packets in a very large box. I know there are smaller boxes out there, and Christina also noted that you can buy #10 cans of it, too. King Arthur Flour also sells their own version, which is probably better quality than what I found at my grocery store. If you can find some at your natural foods store, I say go for it!

      Reply
  12. I discovered your blog about a year ago and have since then tried many of the recipes (preserved lemons, chicken tagine, chicken with clementines [a favorite!], sour cream bread, etc.) always with great success. Thank you! Never the best bread-baker, I tried this recipe today and was delighted that it resulted in near perfect loaves. Huzzah! A bread recipe to return to. I added a cup of wheat flour, 3/4 cup of flax seed and a cup of quick oats per your recommendation to add and adjust grains. Perfectly soft still.

    As a side note, I wanted to mention that I purchase instant dry milk in #10 cans for my food storage (crazy mormon that I am :). It’s a perfect size to store on the shelf and keeps well in the can. Now that I think about it, I really only use it for bread products. I should try to do something else with it. Anyway, I love your recipes. They are a perfect combination of elevated but manageable. Thanks again!

    Reply
    • Christina, I am so happy to hear all of this! Thank you for writing in. Really, nothing makes me happier than to hear that recipes turn out well for people who try them. And I am so happy that you have already successfully made this bread healthier without losing the soft texture. I am inspired! Also, thank you for the tip regarding the #10 can. I need to look out for that in my grocery store. And need to make a note in the recipe so people don’t buy the same enormous box I did.

      Also, I don’t know how to say this without sounding awkward, so here goes: I love Mormons! When we lived in Southern California, I worked at a small graphic design agency, and the five full-time employees were all Mormon, and they were the nicest, smartest, funniest group of people I have ever met. And I loved how much they loved and respected their families. I think about them often. Anyway, hope that doesn’t sound weird, thanks again for writing in!

      Reply
    • Yiqian, I’m sorry to hear this. Honestly, I would just leave it out. King Arthur considers it an optional ingredient. I am not too familiar with cooking/baking with alergies in mind — is there any sort of powdered soy substitute you have used for other things? I wonder if there is some sort of coconut milk product that might work?

      Reply
  13. I’m curious if there is a trick to keeping homemade bread fresh longer. Mine usually gets hard after two days. Thanks!

    Reply
    • April, I don’t think there is much you can do beyond storing bread in an air tight container or ziplock bag. I find bread, even the very best, never tastes as good on day 2 as it does on day 1. Such a bummer! I often have to toast bread after day 1, too. Wish I had a better solution!

      Reply
  14. Hi Ali,

    Cuteness overload. I bought some powdered buttermilk to attempt a homemade ranch dressing mix (major fail so far). Do you think that would work instead of the nonfat?

    ~Laura

    Reply
    • I bet that would be even better! I love buttermilk and I’ve heard good things about powdered buttermilk. I say go for it! And now you are inspiring me to try my hand at homemade ranch dressing. Yum!

      Reply
      • I don’t think I could love you anymore (especially after that pizza thing that I glimpsed on FB) but if you could rid me of the chemical mess that Hidden Valley mix is I would be forever in your debt. I live on veggies and ranch dip and just try not to think about the MSG and other sh*t that’s in there.

        Reply
        • Haha, I love it! And consider me on it! I will start researching right away. If I could get my kiddos to eat more vegetables thanks to homemade ranch dressing, I will forever be in your debt. Will report back soon.

          Reply
  15. Thank you so much for your bread inspiration. I have been making your mother’s peasant bread and giving it as gifts to my friends here in Sweden.. and they love it!!
    Now is time to move on to a sandwich loaf as the bought bread here is normally (a) too sweet or (b) too full of some kind of grain if you want to make a simple sandwich. My one problem is that I have no stand mixer and knead by hand. Is this dough as sticky as peasant bread dough – any hints on on to make this by hand would be so very much appreciated
    p.s. Along with everyone else I have to say your mixing of food and family life pictures make the whole site so rich and fun.

    Reply
    • Wonderful to hear this, Alexandra! And thank you for your kind words. Now, for the bread, the dough is sticky, but definitely not as sticky as the peasant bread. I added enough flour to the mixer until the dough pulled from the sides and clung to the hook, so when you are kneading my hand, just add flour as needed to prevent sticking to your work surface and your hands — I think it will work just fine! Good luck. Let me know if there is anything else!

      Reply
  16. I made this the other day and it turned out great! This bread so closely resembles the sandwich bread that I already buy locally, I’m hooked. Thank you for sharing and for prompting me to add millet with abandon, it’s so deliciously crunchy.

    Reply
  17. I tried this recipe and I think I need some help = when I moved the loaf pans after the second rise they totally deflated. I let them sit longer to try to rise again but they just didn’t So I baked them, and while they taste good they are just a little too dense and small for sandwich bread. How can I prevent this from happening again?

    Reply
    • Oh no! OK, how long did you let the second rise go? I would just suggest not letting the loaves rise for more than hour for the second rise, and regardless of what the height of the loaf looks at that point, sticking them in the oven. Also, if you keep the loaves close to the oven during the second rise, you can move them carefully and slowly for that short distance without risking deflating them during the transfer.

      Reply
      • Hmm, I let them rise for an hour on the stove top – so they would be warm while the oven was preheating. As soon as I touched the pan it deflated.

        Reply
        • Hmmm, so you definitely are doing the right things. It sounds as though the loaves may have risen a little too long. Was the dough above or close to the top of the pan? If your loaves are rising quickly, don’t let the second rise go for more than 45 minutes. I hope I’m not confusing you.

          Reply
  18. I made this over the weekend and am in love. I used about 1/3 white whole wheat and the rest unbleached white and they turned out nice and light with a delicious flavor – I believe I ate half a loaf by my onsies in under 12 hours. I plan to use this homemade bread to make upscale sandwiches for my upcoming wedding in two weeks (a small affair at a local vineyard). My question is whether you think a KitchenAid Artisan mixer would be able to handle a double batch if I still use a partial whole wheat mixture…? It would be so much easier if I could bake four loaves at a time instead of having to bake for three days straight prior to the wedding when I’ll have other things I need to accomplish. Have you tried freezing the bread before? Any success? I have a partial loaf in the freezer now to test it out, but haven’t tried it yet.

    Reply
    • Rachel, your wedding sounds absolutely lovely! Small, intimate, vines all around — idyllic! And I love that you are making this bread for the wedding — what a nice, personal touch. OK, I have the professional size Kitchen Aid stand mixer, and I know it can handle a double batch. If the artisan mixer is about the same size, you should be ok. I have not tried freezing the dough, but I have with other loaves. This is what I do: after I punch down the dough and place it in the buttered loaf pans, I stick it in the freezer wrapped with plastic wrap. On baking day, I take out the loaf pan and let it sit at room temperature for a few hours or until I see it has risen to the top of the rim, then I bake it accordingly. If I give it a try this weekend, I will be in touch. Good luck with it. And if I don’t hear from you before the wedding, have a wonderful day! So exciting. Congrats!

      Reply
      • I attempted this over the weekend as a trial run. I discovered that I had vastly under-kneaded the dough the first time I made it (with the KA Artisan mixer, the dough requires hand-kneading in addition to the time in the mixer) and I corrected that for this batch. This had the unintended consequence of a much better first rise AND when I put the loaves in the freezer, they rose substantially before the cold finally stopped the rising, which worried me as I figured they wouldn’t rise any further once it was time to bake them. A few hours later (after they HAD stopped rising and were half frozen), I took one out and placed it on top of the stove to thaw out and rise. Due to the timing of dinner that I needed the loaf for, I put it in the oven a little sooner than I probably should have, but it continued to rise in the oven and was much taller and less dense than the first batch I made last week. Yay! Great success! I will be making 8 loaves to freeze this weekend. Thank you for the follow-up – I never would have thought to freeze the dough uncooked. :)

        Reply
        • Yay! So happy to hear that the freezing technique worked out; also very interesting re kneading and rising — I don’t think I’ve ever made that connection, but I think you’re absolutely right. All of the breads I knead rise so beautifully. I am so impressed that you are going to make 8 loaves for your wedding! Seriously, people are going to remember that. I will be thinking of you! Wish I could be there to help :)

          Reply
          • Haha…I wish you could be here to help too!! I’ll try to remember to let you know how it all goes in a week and a half once everything settles down. Btw, I found these “tests” to be critical in knowing when the dough was properly kneaded since the recommended time in the small KitchenAid wasn’t enough and it needed more kneading by hand: http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772
            I don’t think just leaving it in the mixer longer would be advisable – you risk burning the motor out and the dough hook with the smaller mixers isn’t as effective as the “pig tail” dough hook on the professional size KitchenAids (from what I’ve read anyway).
            Side note: your Brussels sprouts & pomegranate salad was the first time my parents/siblings ate AND ENJOYED the oft-bitter little cabbages when I made it for them over Christmas.

          • Oh, please do, but I also totally understand that this is a busy time, so don’t worry! Thank you for sending along that link. I bookmarked it for future reference — great tips! And I totally agree about the mixer — as soon as I feel the machine getting hot and letting off that burning smell, I panic and shut it off. Nothing is worth destroying a machine like that. And I am SO happy to hear about the brussels sprouts — I love how festive that one seems esp around the holidays. Good luck with your bread baking this weekend. So exciting. Yayyyyyy!!!

  19. End result of the “wedding bread”: I prepped 8 loaves six days prior to baking day and put them in the freezer after the first rise and forming them into the loaves and placed in their respective pans. When I took them out to thaw the day prior to the wedding, they didn’t rise nearly enough [panic face]. I thought I was going to have to scrap it and go to the store, but my fiance encouraged me to at least slice one of the baked loaves and just see how it felt and tasted. They were very dense, but in the end, it worked out quite well because their density meant I could slice the bread really thinly. When I did the ‘test loaf’ before, I had pulled it out of the freezer before it had frozen all the way through, so I think that gave me a false sense of how the dough would respond when it was entirely frozen. Who knows what the actual issue was, but in the end, it all worked out. We made around 55 sandwiches in all – 15 cashew butter & raspberry jam, 15 tuna salad w sprouts, and 25 bacon/avocado/tomato/mayo/sprouts. The bacon sandwiches were GONE by the end of the reception (40 people) and there were a few left of the other variety. I’m glad one of my friends insisted that I needed to make wayyyy more of the bacon ones with all the military guys who were coming. All in all, the day was perfect and the food was a huge hit – and the sandwiches were a lovely part of that.

    Reply
    • Rachel! I am so sorry for the delay here. I was away with friends/kiddos for a long weekend, and I’m finally catching up.

      First of all, congrats on the wedding! So exciting. Second, I’m sorry the loaves didn’t turn out as you had hoped :( especially since you were so diligent about testing one weeks before the wedding. It is hard to say what was different this time around — bread can be unpredictable — but I’m glad to hear you were still able to use the loaves and that people loved the sandwiches! Cashew butter and raspberry jam sounds amazing. Bacon-avocado is one of my favorites. And it really is so special that you made all of the bread and all of the sandwiches for your wedding! Seriously. Question: is your husband in the military? Or do you have family in the military? My husband was a Marine and got out last fall. Hope you are well! Thanks for reporting back.

      Reply
  20. Hello! I tried this bread last week, and it rose during the first rise beautifully. The second rise, the loaves never got to the top or over the pan. The baked bread was tasty, but very dense. I think the problem might have been letting it rise too much the first time?

    I have a new batch doing its first rise now. Here’s where I get confused – I use a stand mixer. I started with 5 1/2 cups of flour. My dough comes together immediately and doesn’t stick to the sides of the bowl when I start mixing. Is that normal? Or does yours take the full 8 minutes to get to that point? Am I using too much flour? What speed do you knead on?

    I took it out after 6 or 7 minutes this time and finished it by hand, because I was also afraid I over-kneaded it the first time and at too high of a speed. But I couldn’t tell whether it was finished or not. I’d incorporate more flour with kneading, it would feel right .. then feel sticky again. I finally figured it must be close enough and put it in the bowl to rise. We’ll see how this round goes!

    Reply
    • Hi Maggie!

      Sorry for the trouble with the rising! OK, questions: how long is the bread rising the first time? It is possible that it’s rising too much the first time around.

      My experience has been that it takes close to the 8 minutes to get to the point where the dough is clinging to the hook, but I must be starting with less flour. Are you scooping and leveling when you do your flour? I don’t think you could overknead the dough if you’re only doing it for about 8 minutes. I do find that when I knead by hand, I end up adding more flour to keep it from sticking to the board.

      How did the second batch go? We’ll get to the bottom of this!

      Reply
  21. It was definitely better the second time! It still didn’t rise over the pan, but the baked bread wasn’t dense. I think it’s a combination of too much rising the first time (I need to watch more closely, it happens quickly in my warm kitchen .. it could also be that I get way too excited during naptime and get sucked into the internet vortex ;), and oldish yeast. It doesn’t expire until October, but I know yeast works best when it’s really fresh. I’m also going to take the flour down to 5 cups initially.

    My sister raved about it, and I’ve had approximately 18 pieces of toast this week so no complaints here :)

    Reply
    • Haha, I love it. I know the naptime-internet vortex all too well. So glad you’ve been able to make some modifications that have worked. Bread can be tricky. Thanks so much for reporting back, Maggie!

      Reply
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