{"id":11126,"date":"2012-12-30T17:27:05","date_gmt":"2012-12-30T22:27:05","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=11126"},"modified":"2019-11-25T22:08:59","modified_gmt":"2019-11-26T03:08:59","slug":"dawn-of-the-bread","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2012\/12\/30\/dawn-of-the-bread\/","title":{"rendered":"Dawn of the Bread"},"content":{"rendered":"

\"Dawn-of-the-Bread\"<\/a>When there are no more carbs left in your diet,<\/em>
\nthe Bread shall walk the Earth!<\/em><\/span><\/strong><\/p>\n

<\/p>\n

I was enjoying a slice of Tina’s homemade bread when I noticed how much the slice looked like a skull.<\/p>\n

\"Dawn-of-the-Bread-detail\"<\/a>Okay, I play with my food. Sue me!<\/p>\n

\"Dawn<\/a>It makes great toast!<\/p>\n","protected":false},"excerpt":{"rendered":"

When there are no more carbs left in your diet, the Bread shall walk the Earth!<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[68,82,1238],"tags":[651,2202,1893,3667,76,43,712,867,2201,711],"class_list":["post-11126","post","type-post","status-publish","format-standard","hentry","category-food","category-halloween","category-lovin-from-the-oven","tag-bakery","tag-bread","tag-dawn-of-the-dead","tag-food","tag-horror","tag-humor","tag-night-of-the-living-dead","tag-romero","tag-skull","tag-zombie"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-2Ts","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":17089,"url":"https:\/\/willceau.com\/news\/2014\/08\/15\/gashouse-eggs\/","url_meta":{"origin":11126,"position":0},"title":"Gashouse Eggs","author":"Tina Garceau","date":"August 15, 2014","format":false,"excerpt":"Gashouse eggs are made by cutting a hole in a slice of bread, and cracking an egg in the hole. Olympia Dukakis made them for Cher in Moonstruck. This dish goes by many other names - bird in the nest, cyclops sandwich, dead bird in toast, egg on an island,\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/GashouseEggs.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/GashouseEggs.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/GashouseEggs.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16943,"url":"https:\/\/willceau.com\/news\/2014\/07\/29\/fettucine-di-mezzanotte\/","url_meta":{"origin":11126,"position":1},"title":"Fettucine di Mezzanotte","author":"Tina Garceau","date":"July 29, 2014","format":false,"excerpt":"This pasta has capers, anchovies, crushed red pepper, tomatoes, and is heavy on the garlic. I wasn't sure\u00a0that my son was going to like it since I got the side eye as\u00a0he watched me add the anchovies to the saute pan. I'm happy to report that it got his stamp\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/Mezzanotte.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/Mezzanotte.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/Mezzanotte.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18317,"url":"https:\/\/willceau.com\/news\/2015\/03\/16\/blueberry-bread-with-orange-glaze\/","url_meta":{"origin":11126,"position":2},"title":"Blueberry Bread with Orange Glaze","author":"Tina Garceau","date":"March 16, 2015","format":false,"excerpt":"My Sunday plans for blueberry pancakes were vetoed in favor of French toast. Best laid plans, and all that. Plan B was a\u00a0blueberry cake with lots of orange zest, and an orange glaze. Adding orange zest to\u00a0the batter\u00a0compliments the blueberries and gives the bread a\u00a0wonderful flavor. Sunday afternoon when the\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/BlueberryBread.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/BlueberryBread.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/BlueberryBread.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17719,"url":"https:\/\/willceau.com\/news\/2014\/11\/17\/carrot-apple-bread\/","url_meta":{"origin":11126,"position":3},"title":"Carrot Apple Bread","author":"Tina Garceau","date":"November 17, 2014","format":false,"excerpt":"I made this on Sunday morning as soon as\u00a0I got home from the market. I love that despite what looks like a long list of ingredients, this bread\u00a0comes together in a snap. A bowl, a whisk, and a box grater\u00a0and we\u2019re in business. It's heavy on the cinnamon, and the\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/11\/CarrotApple.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/11\/CarrotApple.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/11\/CarrotApple.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20603,"url":"https:\/\/willceau.com\/news\/2016\/04\/25\/pizza-bread\/","url_meta":{"origin":11126,"position":4},"title":"Pizza Bread","author":"Tina Garceau","date":"April 25, 2016","format":false,"excerpt":"Dip this bread in marinara and you're all set! Toast it, or slice a hunk and eat it over the sink like I do. This bread is easy to make - the most labor intensive thing is chopping the toppings. Hey, that rhymed! Anyway, this was a huge hit with\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/04\/PizzaBread.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/04\/PizzaBread.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/04\/PizzaBread.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":19242,"url":"https:\/\/willceau.com\/news\/2015\/07\/20\/no-knead-baguette\/","url_meta":{"origin":11126,"position":5},"title":"No – Knead Baguette","author":"Tina Garceau","date":"July 20, 2015","format":false,"excerpt":"More adventures with no-knead bread. These baguettes are good on their own, but\u00a0as the foundation\u00a0of a sandwich - spectacular!\u00a0 3 cups bread flour 1\/2 teaspoon table salt 3\/4 teaspoon granulated sugar 1\/4 teaspoon yeast 1 1\/2 cups cool water (55 to 65\u00ba) additional flour for dusting olive oil kosher or\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/07\/Paulie.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/11126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=11126"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/11126\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=11126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=11126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=11126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}