{"id":33498,"date":"2014-10-07T22:08:08","date_gmt":"2014-10-08T02:08:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=33498"},"modified":"2014-10-10T22:42:47","modified_gmt":"2014-10-11T02:42:47","slug":"moms-pullman-loaf%e6%af%8d%e3%81%ae%e9%a3%9f%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=33498&lang=en","title":{"rendered":"Mom’s Pullman Loaf
\u6bcd\u306e\u98df\u30d1\u30f3"},"content":{"rendered":"

\"55\"<\/a><\/p>\n

Mom’s Pullman Loaf<\/strong><\/p>\n

When we were staying at my parents’ house while we were back in Japan for two weeks last month, Terry really enjoyed the bread that my mom made.<\/p>\n

<\/p>\n

She has been making this pullman bread for many many years.<\/p>\n

Before we left Japan, Terry made sure that I got the recipe from my mom.<\/p>\n

So last weekend I decided to try making one myself for the first time.<\/p>\n

The whole process was very long, as I had to season my brand new pan first.<\/p>\n

But the bread turned out perfect!<\/p>\n

Well, almost perfect. I say this because there was a small hole in the middle of the loaf. I think I knew why the hole was there, and I hope changing the way I fold the dough will fix the problem next time.<\/p>\n

But Terry said it tasted just like my mom’s and that makes me super happy.<\/p>\n

I haven’t had my mom’s bread for a long time, and I forgot how tasty it was.<\/p>\n

Toasting a slice and eating it with butter and jam is so simple but absolutely delicious.<\/p>\n

Now I can’t wait to make a sandwich with this.<\/p>\n

\"57\"<\/a><\/p>\n

\u6bcd\u306e\u98df\u30d1\u30f3<\/strong><\/p>\n

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\"58\"<\/a><\/p>\n

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

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

Mom’s Pullman Loaf When we were staying at my parents’ house while we were back in Japan for two weeks last month, Terry really enjoyed the bread that my mom made.<\/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-33498","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33498","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=33498"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33498\/revisions"}],"predecessor-version":[{"id":33520,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33498\/revisions\/33520"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}