{"id":28925,"date":"2013-04-12T19:04:36","date_gmt":"2013-04-12T23:04:36","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28925"},"modified":"2013-04-12T19:04:36","modified_gmt":"2013-04-12T23:04:36","slug":"italian-herb-bread%e3%82%a4%e3%82%bf%e3%83%aa%e3%82%a2%e3%83%b3%e3%83%8f%e3%83%bc%e3%83%96%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28925&lang=en","title":{"rendered":"Italian Herb Bread
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Italian Herb Bread<\/strong><\/p>\n

Using my favorite artisan bread recipe, “Boule”, from “Artisan Bred in Five Minutes a Day” as a base, \u00a0I was able to make this flavorful bread. I just sprinkled dried Italia herb mix and black pepper on top. The whole kitchen smelled so good when it was being baked in the oven. This time I also used whole wheat flour in place of about 25 percent of the all purpose flour called for the recipe. This turned out very well. I’m thinking of increasing the amount of whole wheat flour next time, probably to 50%, and see what happens.<\/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":"

Italian Herb Bread Using my favorite artisan bread recipe, “Boule”, from “Artisan Bred in Five Minutes a Day” as a base, \u00a0I was able to make this flavorful bread. I just sprinkled dried Italia herb mix and black pepper on top. The whole kitchen smelled so good when it was being baked in the oven. […]<\/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-28925","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28925","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=28925"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28925\/revisions"}],"predecessor-version":[{"id":28934,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28925\/revisions\/28934"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}