{"id":28621,"date":"2013-02-25T22:32:18","date_gmt":"2013-02-26T03:32:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28621"},"modified":"2013-02-25T22:32:26","modified_gmt":"2013-02-26T03:32:26","slug":"cranberry-and-fennel-bread%e3%82%af%e3%83%a9%e3%83%b3%e3%83%99%e3%83%aa%e3%83%bc%e3%83%95%e3%82%a7%e3%83%b3%e3%83%8d%e3%83%ab%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28621&lang=en","title":{"rendered":"Cranberry Fennel Bread
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\"\"<\/a><\/p>\n

Cranberry and Fennel Bread<\/strong><\/p>\n

I really enjoyed the food at\u00a0Restaurant\u00a0Alma where Terry and I celebrated our Valentine’s day last week (we decided to do so a week late). They use local organic ingredients and all the dishes we tried were fresh and very well prepared. Along with the tasting menu I tried, I also liked their bread. They had two different kinds but one of them had fennel seeds. It just smelled and tasted so good. So last weekend I decided to make bread with fennel seeds myself too. I was afraid that I didn’t put enough fennel seeds, but when I tasted it when it was done, it had a plenty of fennel flavor.<\/p>\n

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

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

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

Cranberry and Fennel Bread I really enjoyed the food at\u00a0Restaurant\u00a0Alma where Terry and I celebrated our Valentine’s day last week (we decided to do so a week late). They use local organic ingredients and all the dishes we tried were fresh and very well prepared. Along with the tasting menu I tried, I also liked […]<\/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-28621","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28621","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=28621"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28621\/revisions"}],"predecessor-version":[{"id":28631,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28621\/revisions\/28631"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}