{"id":27865,"date":"2012-12-28T17:52:57","date_gmt":"2012-12-28T22:52:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27865"},"modified":"2012-12-28T22:57:56","modified_gmt":"2012-12-29T03:57:56","slug":"garlic-black-pepper-bread%e3%82%ac%e3%83%bc%e3%83%aa%e3%83%83%e3%82%af%e3%81%a8%e9%bb%92%e8%83%a1%e6%a4%92%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27865&lang=en","title":{"rendered":"Garlic Black Pepper Bread
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Garlic Black Pepper Bread<\/strong>
\nDecember 28, 2012<\/em><\/p>\n

One of the things I like about baking bread is the smell from the oven. This one was particularly wonderful. I often receive a request for the recipe when I post this type of bread. For this bread I used the “Boule” recipe from “Artisan Bread in Five Minutes a Day” as a base, and sprinkled garlic powder, onion powder, and lots of black pepper on top right before baking.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Garlic Black Pepper Bread December 28, 2012 One of the things I like about baking bread is the smell from the oven. This one was particularly wonderful. I often receive a request for the recipe when I post this type of bread. For this bread I used the “Boule” recipe from “Artisan Bread in Five […]<\/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-27865","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27865","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=27865"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27865\/revisions"}],"predecessor-version":[{"id":27893,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27865\/revisions\/27893"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}