<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Club Food &#187; Breads</title>
	<atom:link href="http://clubfood.org/category/Snack/Breads/feed/" rel="self" type="application/rss+xml" />
	<link>http://clubfood.org</link>
	<description>Delicious recipes and famous chef's inspiration</description>
	<lastBuildDate>Tue, 22 May 2012 00:01:00 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.2.1</generator>
		<item>
		<title>Filo Pastry</title>
		<link>http://clubfood.org/2007/10/Filo_Pastry/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Filo_Pastry</link>
		<comments>http://clubfood.org/2007/10/Filo_Pastry/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[2 2/3 c Unbleached flour 1 ts Salt 1/2 c Warm water 2 tb Olive oil Cornstarch, for dusting -pastry board Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Filo_Pastry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Five Grain Sourdough Bread</title>
		<link>http://clubfood.org/2007/10/Five_Grain_Sourdough_Bread/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Five_Grain_Sourdough_Bread</link>
		<comments>http://clubfood.org/2007/10/Five_Grain_Sourdough_Bread/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;DIRECTIONS FOR 1 LB LOAF&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 1/2 ts Active dry yeast 1 1/2 c Bread flour 1/4 c Aramanth flour* 1/4 c Whole wheat flour 1/4 c Soy flour 1/4 c Rolled oats 2 tb Powdered milk 1 ts Salt 1 tb Honey 1/4 c Flax or sesame seeds 3/4 c Sourdough starter 1/2 c [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Five_Grain_Sourdough_Bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flour Measuring Hint</title>
		<link>http://clubfood.org/2007/10/Flour_Measuring_Hint/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Flour_Measuring_Hint</link>
		<comments>http://clubfood.org/2007/10/Flour_Measuring_Hint/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Diana Lewis vgwn37a All flour is presifted but it settles during shipment. A cup of flour scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4 ounces. To measure correctly fluff up flour in the bag or canister. Then sprinkle it lightly with a spopon into a measuring cup, scrape [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Flour_Measuring_Hint/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Focaccia</title>
		<link>http://clubfood.org/2007/10/Focaccia/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Focaccia</link>
		<comments>http://clubfood.org/2007/10/Focaccia/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[4 c Unbleached flour 2/3 Fresh cake yeast, Dissolved in 2/3 cup warm Water 10 tb Olive oil 1/3 c Water 2 1/2 ts Salt Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Focaccia/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Focaccia&#8212;Four Ways</title>
		<link>http://clubfood.org/2007/10/FocacciaFour_Ways/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=FocacciaFour_Ways</link>
		<comments>http://clubfood.org/2007/10/FocacciaFour_Ways/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;DOUGH&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 lb Frozen white bread dough; -thawed Olive oil cooking spray; 1 tb Olive oil; Choice of topping; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;SAGE AND ONION TOPPING&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; 1 md Size onion; thinly sliced 1 tb Sage; chopped fresh -&#62;OR&#60;- 1 ts Sage; crushed dried; 1/4 ts Coarse salt; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;ROSEMARY AND RAISIN TOPPING&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; 1/3 c Golden raisins; plumped in 1/4 [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/FocacciaFour_Ways/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food Processor Walnut Bread</title>
		<link>http://clubfood.org/2007/10/Food_Processor_Walnut_Bread/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Food_Processor_Walnut_Bread</link>
		<comments>http://clubfood.org/2007/10/Food_Processor_Walnut_Bread/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[1 pk Active dry yeast 1/4 c Light brown sugar, packed 1 c Warm water (105F-to-115F) 3 c Bread flour 1/2 c Whole wheat flour 1 ts Salt 3 tb Walnut or vegetable oil 1 1/2 c Walnut pieces; toasted &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;FOR GLAZE, COMBINE&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 lg Egg; frothed with fork 1/2 ts Salt STIR YEAST AND [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Food_Processor_Walnut_Bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Four Grain English Muffins</title>
		<link>http://clubfood.org/2007/10/Four_Grain_English_Muffins/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Four_Grain_English_Muffins</link>
		<comments>http://clubfood.org/2007/10/Four_Grain_English_Muffins/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[4 c (to 4-1/2 c.) all purpose -flour 1 pk Active dry yeast 1/2 c Whole wheat flour 1/2 c Wheat germ 1/2 c Quick rolled oats 1 c Nonfat powdered milk 3 tb Sugar 2 ts Salt 2 c Water 1/4 c Oil 1/4 c Cornmeal In large mixer bowl, combine 2 cups all-purpose [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Four_Grain_English_Muffins/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Frances Cook&#8217;s Bread and Rolls</title>
		<link>http://clubfood.org/2007/10/Frances_Cook_s_Bread_and_Rolls/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Frances_Cook_s_Bread_and_Rolls</link>
		<comments>http://clubfood.org/2007/10/Frances_Cook_s_Bread_and_Rolls/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[3/4 c Milk 1 Fresh cake yeast 1/4 c Sugar 3 tb Shortening 1 ts Salt 1 Egg 3 1/2 c Flour 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, &#38; salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Frances_Cook_s_Bread_and_Rolls/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fred Goslin&#8217;s Pumpkin Nut Bread</title>
		<link>http://clubfood.org/2007/10/Fred_Goslin_s_Pumpkin_Nut_Bread/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Fred_Goslin_s_Pumpkin_Nut_Bread</link>
		<comments>http://clubfood.org/2007/10/Fred_Goslin_s_Pumpkin_Nut_Bread/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[2 c Flour 2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1 c Libby&#8217;s pumpkin 1 c Sugar 1/2 c Milk 2 lg Eggs beaten slightly 1 c Chopped nuts 1/4 c Butter Preheat oven to 350 deg. Sift together flour,bkng powder, bking sda, [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Fred_Goslin_s_Pumpkin_Nut_Bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Freezer Bread Sticks</title>
		<link>http://clubfood.org/2007/10/Freezer_Bread_Sticks/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Freezer_Bread_Sticks</link>
		<comments>http://clubfood.org/2007/10/Freezer_Bread_Sticks/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:37:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breads]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[3 To 3-1/2 cups all purpose -flour 1 1/2 ts Slt 1/4 ts Sugar 2 pk Active dry yest 1 tb Margarine, softened 1 1/4 c Very warm water (120 &#8211; 130) 1 Egg white, beaten 1 tb Cold water Toasted sesame seed or -poppy seed In a large bowl thouroughly mix 1 cup flour, [...]


No related posts.]]></description>
		<wfw:commentRss>http://clubfood.org/2007/10/Freezer_Bread_Sticks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

