{"id":7247,"date":"2013-11-05T05:00:20","date_gmt":"2013-11-05T13:00:20","guid":{"rendered":"http:\/\/sanaeishida.com\/?p=7247"},"modified":"2013-11-04T16:53:08","modified_gmt":"2013-11-05T00:53:08","slug":"the-easiest-bread","status":"publish","type":"post","link":"https:\/\/sanaeishida.com\/?p=7247","title":{"rendered":"The Easiest Bread"},"content":{"rendered":"

\"easy-bread1\"<\/a><\/p>\n

I have yet to try the life-changing bread<\/a> again, but I took note of the link to a yummy-sounding bread<\/a> that the always awesome Erin<\/a> brought to my attention. I tucked it into my spacious memory (spacious because nothing stays in there for long) and went about my daily business. Then one day about a week ago, I had a hankering for homemade bread and hunted down that link.<\/p>\n

\"easy-bread3\"<\/a><\/p>\n

I’ve made it twice in the last week and have another one planned for today. Friends, this bread is absolutely delicious. The one I baked on Sunday morning got wrapped in parchment paper, then taken to a friend’s house for an early afternoon playdate, and it was still comfortingly warm from the oven. My friend sliced the loaf up and everyone (all eight of us) devoured it up. Only two slices were left by the time we left a few hours later.<\/p>\n

\"easy-bread4\"<\/a><\/p>\n

But the best part? It totally lives up to its name and is a supremely easy bread to make. This is my favorite kind of recipe: unfussy ingredients, very little prep\/baking time and amazing results. It’s a dense, hefty bread with a yielding and tender crumb — the word “rustic” comes to mind. I imagine this is the kind of bread that Heidi<\/a> would take with her to the Swiss mountainside for her lunch, quietly munching on a thick slice with a slab of cheese while sitting next to goats. Did you ever read that book? It was one of my childhood go-to reads.<\/p>\n

\"easy-bread2\"<\/a><\/p>\n

And you can change up the ingredients for a variety of flavors and textures. I’ve followed the recipe exactly and also tried a version with a funky quinoa\/amaranth\/chia\/nuts\/seed\/oats blend, and the bread came out fantastic every time. I’m going to venture that this might very well be the life-changing bread.<\/p>\n

\"easy-bread5\"<\/a><\/p>\n

Thanks for the wonderful recipe, Erin!! There will be many, many more loaves in the future…<\/p>\n","protected":false},"excerpt":{"rendered":"

I have yet to try the life-changing bread again, but I took note of the link to a yummy-sounding bread that the always awesome Erin brought to my attention. I tucked it into my spacious memory (spacious because nothing stays in there for long) and went about my daily business. Then one day about a week ago, I had a hankering for homemade bread and hunted down that link. I’ve made it twice in the last week and have another one planned for today. Friends, this bread is absolutely delicious. The one I baked on Sunday morning got wrapped in parchment paper, then taken to a friend’s house for an early afternoon playdate, and it was still comfortingly warm from the oven. My friend sliced the loaf up and everyone (all eight of us) devoured it up. Only two slices were left by the time we left a few hours later. But the best part? It totally lives up to its name and is a supremely easy bread to make. This is my favorite kind of recipe: unfussy ingredients, very little prep\/baking time and amazing results. It’s a dense, hefty bread with a yielding and tender crumb — the word “rustic” comes to mind. I imagine this is the kind of bread that Heidi would take with her to the Swiss mountainside for her lunch, quietly munching on a thick slice with a slab of cheese while sitting next to goats. Did you ever read that book? It was one of my childhood go-to reads. And you can change up the ingredients for a variety of flavors and textures. I’ve followed the recipe exactly and also tried a version with a funky quinoa\/amaranth\/chia\/nuts\/seed\/oats blend, and the bread came out fantastic every time. I’m going to venture that this might very well be the life-changing bread. Thanks for the wonderful recipe, Erin!! There will be many, many more loaves in the future…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-7247","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-cooking","7":"entry","8":"has-post-thumbnail"},"_links":{"self":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/7247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7247"}],"version-history":[{"count":9,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/7247\/revisions"}],"predecessor-version":[{"id":7262,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/7247\/revisions\/7262"}],"wp:attachment":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}