{"id":35510,"date":"2015-05-04T22:07:37","date_gmt":"2015-05-05T02:07:37","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35510"},"modified":"2015-05-08T00:17:16","modified_gmt":"2015-05-08T04:17:16","slug":"parsley-bread%e3%83%91%e3%82%bb%e3%83%aa%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35510&lang=en","title":{"rendered":"Parsley Bread
\u30d1\u30bb\u30ea\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"

\"631\"<\/a><\/p>\n

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

I have made green bread<\/a> before.<\/p>\n

You can probably tell I love green bread.<\/p>\n

<\/p>\n

I’m always looking for a green vegetable to use.<\/p>\n

This time I decided to use parsley, and this turned out great!!<\/p>\n

This bread tastes great as it is, but I really enjoy making sandwiches with this.<\/p>\n

I think the green color adds uniqueness and it ‘s perfect for veggie sandwiches I make a lot.<\/p>\n

\nParsley Bread<\/strong>adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>”<\/p>\n

1.5 cup parsley water (about 1 cup of fresh parsley pureed in water), warm
\n1 cup parsley, chopped
\n3\/4 tablespoon dry yeast
\n3\/4 teaspoon salt
\n3 cups all purpose flour<\/p>\n

1. Put the parsley water in a large container.
\n2. Add yeast and salt, and mix well.
\n3. Add flour and mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Form two balls. Let it rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
\n8. Slash a line in the middle of the top with a sharp knife. Put the loaf on the pizza stone. Put a cup of hot water into the broiler pan.
\n9. Bake for 30 minutes. <\/p><\/div>\n

\"633\"<\/a><\/p>\n

\u30d1\u30bb\u30ea\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n

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\u4ee5\u524d\u306b\u306f\u3053\u3093\u306a\u7dd1\u306e\u30d1\u30f3<\/a>\u3082\u713c\u3044\u3066\u307e\u3057\u305f\u306d\u3002<\/p>\n

\u3067\u3082\u4eca\u56de\u306f\u30d1\u30bb\u30ea\u5473\u3002<\/p>\n

\u3053\u306e\u30d1\u30bb\u30ea\u30d6\u30ec\u30c3\u30c9\u3001\u305d\u306e\u307e\u307e\u30b9\u30e9\u30a4\u30b9\u3057\u3066\u98df\u3079\u308b\u306e\u3082\u3044\u3044\u306e\u3067\u3059\u304c\u3001<\/p>\n

\u91ce\u83dc\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u4f5c\u3063\u305f\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u306b\u3059\u308b\u3068\u6700\u9ad8\u3067\u3059\u3002<\/p>\n

\u7dd1\u8272\u304c\u30d5\u30ec\u30c3\u30b7\u30e5\u3055\u3092\u30a2\u30c3\u30d7\u3057\u3066\u304f\u308c\u308b\u3088\u3046\u306a\u6c17\u304c\u3059\u308b\u3093\u3067\u3059\u3088\u306d\u3002<\/p>\n

\u30d1\u30f3\u3001\u306a\u304b\u306a\u304b\u30cf\u30f3\u30b5\u30e0\u306b\u713c\u304d\u3042\u304c\u3063\u305f\u306e\u3067\u3001\u30a2\u30c3\u30d7\u306e\u5199\u771f\u3082\u4e00\u679a\u30a2\u30c3\u30d7\uff5e\uff01<\/p>\n

\"632\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

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

Parsley Bread I have made green bread before. You can probably tell I love green bread.<\/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-35510","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35510","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=35510"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35510\/revisions"}],"predecessor-version":[{"id":35537,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35510\/revisions\/35537"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}