{"id":29895,"date":"2013-08-15T20:48:44","date_gmt":"2013-08-16T00:48:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29895"},"modified":"2013-08-15T20:48:44","modified_gmt":"2013-08-16T00:48:44","slug":"cheddar-bread%e3%83%81%e3%82%a7%e3%83%80%e3%83%bc%e3%83%81%e3%83%bc%e3%82%ba%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29895&lang=en","title":{"rendered":"Cheddar Bread
\u30c1\u30a7\u30c0\u30fc\u30c1\u30fc\u30ba\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"

\"45\"<\/a><\/p>\n

Cheddar Bread<\/strong><\/p>\n

I don’t eat much cheese any more (I feel like I say this a lot recently (lol)), but I found this beautiful aged cheddar cheese at a discount grocery store and I couldn’t pass. Cheese often melts in bread but this one kept its shape well. The bread was made with the “Boule” recipe in the “Artisan Bread in Fine Minutes A Day”; I replaced some of the all purpose flour with whole wheat flour.<\/p>\n

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

\u30c1\u30a7\u30c0\u30fc\u30c1\u30fc\u30ba\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n

\u30c1\u30fc\u30ba\u306f\u6700\u8fd1\u306f\u307b\u3068\u3093\u3069\u98df\u3079\u306a\u3044\u306e\u3067\u3059\u304c\u3001\u7f8e\u5473\u3057\u305d\u3046\u306a\u30c1\u30a7\u30c0\u30fc\u30c1\u30fc\u30ba\u3092\u30c7\u30a3\u30b9\u30ab\u30a6\u30f3\u30c8\u30b9\u30fc\u30d1\u30fc\u3067\u898b\u3064\u3051\u3066\u3001\u304a\u8cb7\u3044\u4e0a\u3052\uff5e\u3002<\/p>\n

\u5c0f\u3055\u304f\u5207\u3063\u3066\u30d1\u30f3\u306b\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u713c\u304d\u4e0a\u3052\u307e\u3057\u305f\u3002<\/p>\n

\u713c\u304d\u7acb\u3066\u304a\u3046\u3061\u30d1\u30f3\u3001\u3084\u3063\u3071\u308a\u7f8e\u5473\u3057\uff5e\u3044\uff01\uff01<\/p>\n

\"48\"<\/a><\/p>\n

\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n

\"\"<\/p>\n

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

Cheddar Bread I don’t eat much cheese any more (I feel like I say this a lot recently (lol)), but I found this beautiful aged cheddar cheese at a discount grocery store and I couldn’t pass. Cheese often melts in bread but this one kept its shape well. The bread was made with the “Boule” […]<\/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-29895","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29895","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=29895"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29895\/revisions"}],"predecessor-version":[{"id":33631,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29895\/revisions\/33631"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}