{"id":25788,"date":"2012-08-05T20:34:16","date_gmt":"2012-08-06T00:34:16","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25788"},"modified":"2012-08-05T20:34:16","modified_gmt":"2012-08-06T00:34:16","slug":"basil-garlic-black-pepper-bread%e3%83%90%e3%82%b8%e3%83%ab%e3%82%ac%e3%83%bc%e3%83%aa%e3%83%83%e3%82%af%e9%bb%92%e3%81%93%e3%81%97%e3%82%87%e3%81%86%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25788&lang=en","title":{"rendered":"Basil Garlic Black Pepper Bread
\u30d0\u30b8\u30eb\u30ac\u30fc\u30ea\u30c3\u30af\u9ed2\u3053\u3057\u3087\u3046\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"

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Basil Garlic Black Pepper Bread<\/strong>
\nAugust 4, 2012<\/em><\/p>\n

I made this because Terry requested a basil-garlic bread. Lots of chopped basil is in this bread. Initially I was thinking about pureeing basil but then I remembered reading on some website that chopped basil gives a stronger flavor than pureed when used for bread. Garlic flavor comes from garlic powder. This bread smells great when freshly out of the oven.<\/p>\n

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I can’t wait to make this bread again; we finished this loaf in one day! This is great with butter or olive oil, but it’s just delicious as it is (especially when freshly out of the oven!). Next time I’ll add both chopped and pureed basil and see how it’ll turn out.<\/p>\n

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\n\uff12\uff10\uff11\uff12\u5e74\uff18\u6708\uff14\u65e5<\/em><\/p>\n

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\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n

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

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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

Click here<\/a> for recipe information.<\/p>\n","protected":false},"excerpt":{"rendered":"

Basil Garlic Black Pepper Bread August 4, 2012 I made this because Terry requested a basil-garlic bread. Lots of chopped basil is in this bread. Initially I was thinking about pureeing basil but then I remembered reading on some website that chopped basil gives a stronger flavor than pureed when used for bread. Garlic flavor […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-25788","post","type-post","status-publish","format-standard","hentry","category-beanslentils"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25788","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=25788"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25788\/revisions"}],"predecessor-version":[{"id":25806,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25788\/revisions\/25806"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}