{"id":9283,"date":"2009-11-14T17:58:19","date_gmt":"2009-11-14T22:58:19","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9283"},"modified":"2009-11-14T18:23:52","modified_gmt":"2009-11-14T23:23:52","slug":"green-tea-and-black-bean-bread%e9%bb%92%e8%b1%86%e5%85%a5%e3%82%8a%e6%8a%b9%e8%8c%b6%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9283&lang=en","title":{"rendered":"Green Tea and Black Bean Bread
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\"IMG_9024\"<\/a><\/p>\n

Green Tea and Black Bean Bread<\/strong>
\nNovember 14, 2009<\/em><\/p>\n

Green tea gives a nice green color and great flavor. I loved this bread. But then I love anything with green tea!<\/p>\n

Adapted from the Boule recipe in my favorite bread baking book, “Artisan Bread in Five Minutes a Day”.<\/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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\"IMG_9030\"<\/a><\/p>\n

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\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"

Green Tea and Black Bean Bread November 14, 2009 Green tea gives a nice green color and great flavor. I loved this bread. But then I love anything with green tea! Adapted from the Boule recipe in my favorite bread baking book, “Artisan Bread in Five Minutes a Day”. Please help us promote our blog […]<\/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-9283","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9283","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=9283"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9283\/revisions"}],"predecessor-version":[{"id":9325,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9283\/revisions\/9325"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}