{"id":5432,"date":"2009-07-06T18:01:12","date_gmt":"2009-07-06T22:01:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5432"},"modified":"2009-07-06T18:26:04","modified_gmt":"2009-07-06T22:26:04","slug":"olive-bread%e3%82%aa%e3%83%aa%e3%83%bc%e3%83%96%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5432&lang=en","title":{"rendered":"Olive Bread
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Olive Bread<\/strong>
\nBrunch July 5, 2009<\/em><\/p>\n

This is the first bread I made without using a bread machine, and I absolutely loved it, thanks to the book I recently purchased, “Artisan bread in Fine Minutes a Day”. I heard so many people, both novice and professional bakers, praising this book and saying you can make bread as good as or better than ones from professional bakers without spending too much time. That sounded too good to be true, but it turned out to be surprisingly true. The concept of bread making in this book is eye opening. Their instructions are easy and clear, and I had no problem following them. I can’t wait to try other recipes from this book!<\/p>\n

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking<\/em> by Jeff Hertzberg MD (Author), Zoe Francois<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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\u672c\u306f\u30b3\u30c1\u30e9\uff08\u82f1\u8a9e\uff09\uff1a\u3000Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking\u3000<\/em>by Jeff Hertzberg MD (Author), Zoe Francois<\/p>\n

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Olive Bread Brunch July 5, 2009 This is the first bread I made without using a bread machine, and I absolutely loved it, thanks to the book I recently purchased, “Artisan bread in Fine Minutes a Day”. I heard so many people, both novice and professional bakers, praising this book and saying you can make […]<\/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-5432","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5432","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=5432"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5432\/revisions"}],"predecessor-version":[{"id":5484,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5432\/revisions\/5484"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}