@ugcfranciausa: ¿Día o noche? #paris #eiffeltower #travelreels #eiffeltowerparis #torreeiffel @Torre Eiffel

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Thursday 17 September 2026 18:47:48 GMT

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Mahrez sow :

Bientôt inshallah y’a rabi 🤲🤲🤲🤲🤲

2026-09-22 10:06:37

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krimouuuu :

2026-09-22 11:32:07

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marina_bazaar :

👍👍

2026-09-18 16:31:48

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Usachekin🫶🏻 :

2026-09-18 02:56:40

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mőůłžö śõw :

vive vive vive la paris ☝️♥️💪

2026-09-20 00:46:00

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M :

2026-09-19 03:22:47

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Sidy koné Golfou 912. cr7 :

🥰🥰🥰cv

2026-09-21 10:02:59

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2026-09-20 18:06:39

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2026-09-20 21:13:34

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areyan patan :

[Heartwarming][Heartwarming][Heartwarming]

2026-09-18 18:31:46

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2026-09-18 21:02:39

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2026-09-19 00:30:54

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2026-09-18 23:29:57

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2026-09-17 22:10:38

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2026-09-18 08:55:53

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2026-09-18 19:43:28

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2026-09-21 18:49:10

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2026-09-20 21:00:52

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2026-09-22 08:32:56

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2026-09-21 19:10:36

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2026-09-20 12:41:08

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2026-09-20 13:42:22

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2026-09-19 18:46:36

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WISH I HAD DONE THIS YEARS AGO! Swap water in the bread dough and use apple juice instead. But the real magic happens when you slice it warm and good layer of butter, with sharp, mature cheddar and fiery chilli jam. Save this post right now - I’ve been at it all day and it’s worth it! * 500g Strong White Bread Flour, plus extra for dusting, if needed * 1 tsp instant yeast * 1 tsp fine salt * 25g clear honey * 325-350ml cold pressed apple juice, gently warmed * 1 sprig rosemary, leaves finely chopped * Butter for the pan Mix the flour, yeast and salt together in a large mixing bowl or the bowl of a stand mixer. Stir the honey into the warmed apple juice (you should be able to comfortably hold your finger in it, then mix into the flour with the rosemary. If kneading the dough using a stand mixer, use 350ml apple juice. If doing it by hand, use 325ml. Stir the mixture together to form a ragged dough. Knead on medium speed in the stand mixer, fitted with a dough hook, for 15 minutes, or tip onto a clean work surface and knead with your hands until smooth, springy and elastic. Shape into a ball, return to the bowl and cover with a tea towel. Leave to rise for 2 hours, or until doubled in size. Lightly oil a 1kg loaf tin then Line with a strip of baking parchment that covers the long sides and the base. Once the dough is ready, remove from the bowl and knead briefly to knock out the air, if it's sticky, use a little flour to help. Shape into a rectangle, transfer to the tin and cover loosely with a tea towel. Prove for 40-50 minutes in a warm place until puffed up and almost doubled in size. preheat the oven to 190°C, and place a roasting tin, half-filled with boiling water, in the bottom. Have a shelf ready in the middle of the oven. Slash along the middle of the dough with a sharp knife or baker's blade, bake in the centre of the oven for 30 minutes, then remove the hot water tin and bake for 25-30 minutes more. Cover the top with foil if it starts to get brown. Once baked, remove from the tin, cool completely, then slice and serve with salted butter and cheese. I saw this recipe in a magazine and just knew that it would be amazing so enjoy xx #crust #crusty #bread #breadtok #hack

WISH I HAD DONE THIS YEARS AGO! Swap water in the bread dough and use apple juice instead. But the real magic happens when you slice it warm and good layer of butter, with sharp, mature cheddar and fiery chilli jam. Save this post right now - I’ve been at it all day and it’s worth it! * 500g Strong White Bread Flour, plus extra for dusting, if needed * 1 tsp instant yeast * 1 tsp fine salt * 25g clear honey * 325-350ml cold pressed apple juice, gently warmed * 1 sprig rosemary, leaves finely chopped * Butter for the pan Mix the flour, yeast and salt together in a large mixing bowl or the bowl of a stand mixer. Stir the honey into the warmed apple juice (you should be able to comfortably hold your finger in it, then mix into the flour with the rosemary. If kneading the dough using a stand mixer, use 350ml apple juice. If doing it by hand, use 325ml. Stir the mixture together to form a ragged dough. Knead on medium speed in the stand mixer, fitted with a dough hook, for 15 minutes, or tip onto a clean work surface and knead with your hands until smooth, springy and elastic. Shape into a ball, return to the bowl and cover with a tea towel. Leave to rise for 2 hours, or until doubled in size. Lightly oil a 1kg loaf tin then Line with a strip of baking parchment that covers the long sides and the base. Once the dough is ready, remove from the bowl and knead briefly to knock out the air, if it's sticky, use a little flour to help. Shape into a rectangle, transfer to the tin and cover loosely with a tea towel. Prove for 40-50 minutes in a warm place until puffed up and almost doubled in size. preheat the oven to 190°C, and place a roasting tin, half-filled with boiling water, in the bottom. Have a shelf ready in the middle of the oven. Slash along the middle of the dough with a sharp knife or baker's blade, bake in the centre of the oven for 30 minutes, then remove the hot water tin and bake for 25-30 minutes more. Cover the top with foil if it starts to get brown. Once baked, remove from the tin, cool completely, then slice and serve with salted butter and cheese. I saw this recipe in a magazine and just knew that it would be amazing so enjoy xx #crust #crusty #bread #breadtok #hack

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