{"id":12153,"date":"2010-04-13T22:00:15","date_gmt":"2010-04-14T02:00:15","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12153"},"modified":"2010-04-13T22:00:15","modified_gmt":"2010-04-14T02:00:15","slug":"garlic-parmesan-bread%e3%82%ac%e3%83%bc%e3%83%aa%e3%83%83%e3%82%af%e3%83%91%e3%83%ab%e3%83%a1%e3%82%b6%e3%83%b3%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12153&lang=en","title":{"rendered":"Garlic Parmesan Bread
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\"\"<\/a> \"\"<\/a><\/p>\n

Garlic Parmesan Bread<\/strong>
\nApril 11, 2010<\/em><\/p>\n

This was all Terry’s idea. When I asked him what kind of bread he wanted me to make, he said, “garlic Parmesan bread” without hesitation. I liked the idea of putting Parmesan cheese, but I wasn’t sure how I wanted to add garlic flavor to it. Terry said “Just use garlic powder”. I hesitated to add garlic powder to my “artisan” bread, but it seemed like the easiest thing to do. So I rolled grated Parmesan cheese, garlic powder, and cayenne pepper into the dough. I have to say that Terry’s idea was brilliant!! This bread smelled and tasted amazing! This has become one of our favorites!<\/p>\n

The basic bread recipe is from my favorite bread baking book, “Artisan Bread in Five Minutes A Day”. <\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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\n2010\u5e744\u670811\u65e5<\/em><\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Garlic Parmesan Bread April 11, 2010 This was all Terry’s idea. When I asked him what kind of bread he wanted me to make, he said, “garlic Parmesan bread” without hesitation. I liked the idea of putting Parmesan cheese, but I wasn’t sure how I wanted to add garlic flavor to it. Terry said “Just […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-12153","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12153"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12153\/revisions"}],"predecessor-version":[{"id":12193,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12153\/revisions\/12193"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}