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	<title>carolegbert &#187; bread</title>
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	<link>http://www.carolegbert.com</link>
	<description>musing on food &#38; cooking from a vermont kitchen</description>
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		<item>
		<title>Super Snacks for Super Bowl</title>
		<link>http://www.carolegbert.com/super-snacks-for-super-bowl</link>
		<comments>http://www.carolegbert.com/super-snacks-for-super-bowl#comments</comments>
		<pubDate>Wed, 03 Feb 2010 14:40:39 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[besan]]></category>
		<category><![CDATA[chickpeas]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1909</guid>
		<description><![CDATA[   ]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Cinnamon Toast for Santa&#8217;s Helpers</title>
		<link>http://www.carolegbert.com/cinnamon-toast-for-santas-helpers</link>
		<comments>http://www.carolegbert.com/cinnamon-toast-for-santas-helpers#comments</comments>
		<pubDate>Wed, 23 Dec 2009 00:15:05 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[allspice]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[toast]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1545</guid>
		<description><![CDATA[Colony Club Cinnamon Toast I mixed one tablespoon of fresh cinnamon with three tablespoons of granulated sugar. The toast began as a fresh, crusty baguette. I cut it on the diagonal into three-quarter inch thick slices, used the oven broiler to toast the bread until it was golden and then spread it with a generous [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>English Muffins for Breakfast with Lynda</title>
		<link>http://www.carolegbert.com/english-muffins-for-breakfast-with-lynda</link>
		<comments>http://www.carolegbert.com/english-muffins-for-breakfast-with-lynda#comments</comments>
		<pubDate>Thu, 19 Nov 2009 23:32:55 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[english muffin]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1271</guid>
		<description><![CDATA[English Muffins I combined 120 ml/half a cup of milk and 240 ml/ one cup of hot water. When it had cooled to lukewarm, I added  one tablespoons/one package of active dry yeast, one teaspoon of kosher salt, and one teaspoon of sugar. I put the bowl in a warm place so that the yeast [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/english-muffins-for-breakfast-with-lynda/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Parsnip in Disguise</title>
		<link>http://www.carolegbert.com/parsnip-in-disguise</link>
		<comments>http://www.carolegbert.com/parsnip-in-disguise#comments</comments>
		<pubDate>Tue, 27 Oct 2009 22:48:16 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[muffin]]></category>
		<category><![CDATA[parsnip]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1147</guid>
		<description><![CDATA[Parsnip Muffins I began by preheating the oven to 175 C/350 F and placing foil liners in 18 muffin cups. I used the largest holes on a box grater to grate two large parsnips 180 g (2 cup) and one large apple 100 g (1 cup), about 280 g (3 cups) in all. I whisked [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/parsnip-in-disguise/feed</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Going Metric &#8211; The One Centimeter Rule &amp; Crackers</title>
		<link>http://www.carolegbert.com/going-metric-the-one-centimeter-rule-crackers</link>
		<comments>http://www.carolegbert.com/going-metric-the-one-centimeter-rule-crackers#comments</comments>
		<pubDate>Wed, 21 Oct 2009 12:09:40 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cracker]]></category>
		<category><![CDATA[rye]]></category>
		<category><![CDATA[saltine]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1132</guid>
		<description><![CDATA[Saltine Crackers I use a whisk to blend together 2 cups / 225 g of all-purpose flour, 1 teaspoon / 5 g  baking powder and 1/2 teaspoon / 2 g  salt in a mixing bowl.  I stir 1/3 cup / 80 ml of grape seed oil and 2/3 cup /160 ml of warm water into [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/going-metric-the-one-centimeter-rule-crackers/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Good Keeper Squash Dinner Party</title>
		<link>http://www.carolegbert.com/good-keeper-squash-dinner-party</link>
		<comments>http://www.carolegbert.com/good-keeper-squash-dinner-party#comments</comments>
		<pubDate>Wed, 14 Oct 2009 16:36:56 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[acorn]]></category>
		<category><![CDATA[buttercup]]></category>
		<category><![CDATA[butternut]]></category>
		<category><![CDATA[Hubbard]]></category>
		<category><![CDATA[squash]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1101</guid>
		<description><![CDATA[Gossip has it that Peter Peter the pumpkin eater, and his wife were having domestic difficulties. Perhaps Mrs. Peter would have been happier if Mr. Peter had been willing to expand his diet to include other squash rather than sticking to the somewhat dry, perhaps a bit boring, pumpkin. Don’t get me wrong. Pumpkins have [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/good-keeper-squash-dinner-party/feed</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Patty Pan Squash Cake</title>
		<link>http://www.carolegbert.com/patty-pan-squash-cake</link>
		<comments>http://www.carolegbert.com/patty-pan-squash-cake#comments</comments>
		<pubDate>Fri, 28 Aug 2009 14:16:02 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[quick bread]]></category>
		<category><![CDATA[squash]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=787</guid>
		<description><![CDATA[Patty Pan Cake I buttered the sides and bottom of a nine-inch tube pan and then dusted and floured the pan and set the oven at 350 degrees to pre-heat. I used a whisk to combine one cup of unbleached flour, two tablespoons of wheat germ, one teaspoon of baking soda and half a teaspoon [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/patty-pan-squash-cake/feed</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Sweet Yorkshire Pudding for Summer Visitors</title>
		<link>http://www.carolegbert.com/sweet-yorkshire-pudding-for-summer-visitors</link>
		<comments>http://www.carolegbert.com/sweet-yorkshire-pudding-for-summer-visitors#comments</comments>
		<pubDate>Sun, 23 Aug 2009 11:46:00 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[strawberry]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/http:/www.carolegbert.com/sweet-yorkshire-pudding-for-summer-visitors/</guid>
		<description><![CDATA[Sweet Yorkshire Pudding I put a stick of unsalted butter into a two-inch deep, nine-by-thirteen inch ceramic baking dish that I put into the oven while I mixed the batter. Any pan will work for this pudding as long as it can hold five quarts and is not more than three inches deep. Using a [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/sweet-yorkshire-pudding-for-summer-visitors/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Blueberry Muffins</title>
		<link>http://www.carolegbert.com/blueberry-muffins</link>
		<comments>http://www.carolegbert.com/blueberry-muffins#comments</comments>
		<pubDate>Wed, 19 Aug 2009 11:47:00 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[muffins]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/http:/www.carolegbert.com/blueberry-muffins/</guid>
		<description><![CDATA[Blueberry Muffins I began by pre-heating the oven to four hundred degrees. In a mixing bowl, I used a wire whisk to combine one and three quarter cups of unbleached flour, half a teaspoon of kosher salt, half a cup of sugar, and two teaspoons of baking powder. In a separate bowl I combined a [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/blueberry-muffins/feed</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Rhubarb Cake</title>
		<link>http://www.carolegbert.com/rhubarb-cake</link>
		<comments>http://www.carolegbert.com/rhubarb-cake#comments</comments>
		<pubDate>Sun, 24 May 2009 20:32:00 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[rhubarb]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/wp_01/http:/www.carolegbert.com/rhubarb-cake/</guid>
		<description><![CDATA[This time of year, it&#8217;s not easy to keep up with a healthy rhubarb patch. In order to keep the plant producing, I need to harvest regularly and break off flower stalks as they appear. Rather than making stewed or roasted rhubarb or a pie with today&#8217;s harvest, I decided to make rhubarb bread. It&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.carolegbert.com/rhubarb-cake/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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