{"id":28965,"date":"2013-04-15T23:31:04","date_gmt":"2013-04-16T03:31:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28965"},"modified":"2013-04-15T23:31:04","modified_gmt":"2013-04-16T03:31:04","slug":"cinnamon-raisin-bread%e3%82%b7%e3%83%8a%e3%83%a2%e3%83%b3%e3%83%ac%e3%83%bc%e3%82%ba%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=28965&lang=en","title":{"rendered":"Cinnamon Raisin Bread
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\"11\"<\/a><\/p>\n

Cinnamon Raisin Bread<\/strong><\/p>\n

Cinnamon, golden raisins, and a little brown sugar were rolled in. The bread base recipe is again the “Boule” recipe from “Artisan Bread in Five Minutes a Day”. Only change I made was that I used whole wheat flour and all purpose flour 50\/50. I should get a Thank-you card soon from the book publisher soon (lol) because I’ve mentioned their book so many times at this blog! I like the combination of cinnamon and raisins. I’m actually not a big fan of the raisin, but I do like the “golden” raisin. I think their plumpness and fruity and tart flavors are more appealing to me.<\/p>\n

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

\"13\"<\/a><\/p>\n

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

Cinnamon Raisin Bread Cinnamon, golden raisins, and a little brown sugar were rolled in. The bread base recipe is again the “Boule” recipe from “Artisan Bread in Five Minutes a Day”. Only change I made was that I used whole wheat flour and all purpose flour 50\/50. I should get a Thank-you card soon from […]<\/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-28965","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28965","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=28965"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28965\/revisions"}],"predecessor-version":[{"id":28974,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28965\/revisions\/28974"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}