{"id":9025,"date":"2012-07-24T06:14:06","date_gmt":"2012-07-24T11:14:06","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=9025"},"modified":"2019-11-25T22:05:19","modified_gmt":"2019-11-26T03:05:19","slug":"raisin-bread-french-toast","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2012\/07\/24\/raisin-bread-french-toast\/","title":{"rendered":"Raisin Bread French Toast"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" title=\"Food-Header-1\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"9074\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/07\/24\/raisin-bread-french-toast\/frenchtoast-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"FrenchToast\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-9074\" title=\"FrenchToast\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?resize=640%2C480&#038;ssl=1\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Lately I&#8217;ve been itching to make raisin bread, so when the weather broke on Friday I seized the opportunity. In France, French toast in known as pain perdu, which translates to &#8220;lost (or wasted) bread&#8221;. Back before bread had preservatives, people shopped for it daily &#8211; French toast was one way of making use of the leftover bread. I knew that by Sunday, my loaf would make great French toast!<\/p>\n<div><strong><!--more--><\/strong><\/div>\n<ul>\n<li>1 package dry yeast (or 2 1\/4 teaspoons)<\/li>\n<li>1\/3 cup warm water<\/li>\n<li>1 tablespoon sugar<\/li>\n<li>5 cups of white flour + 1\/4 cup, reserved<\/li>\n<li>4 tablespoons of butter, cut into pieces<\/li>\n<li>1 1\/2 teaspoons of salt<\/li>\n<li>1 1\/3 cups of ice water<\/li>\n<li>3 teaspoons cinnamon<\/li>\n<li>6 tablespoons granulated sugar<\/li>\n<li>2 1\/2 cups raisins<\/li>\n<\/ul>\n<div>1. Stir the sugar and yeast into the warm water in a 2 cup measure. Let stand for 5 to 7 minutes, until foamy. Use the plastic blade in the Cuisinart to process the flour, butter, and salt for 25 seconds. Add ice water to yeast mixture.<\/div>\n<div><\/div>\n<div id=\"yiv1109908427yui_3_2_0_17_133105940235440\">2. With the machine running, slowly pour the liquid through the feed tube. Run the machine until the dough forms a ball. Then run the machine for an additional minute to knead the dough.<\/div>\n<div><\/div>\n<div>3. Shape the dough into a ball and place in a plastic bag that&#8217;s been lightly floured. Squeeze out the air and tie with a twist tie at the top, allowing room for the dough to rise. Let it rise in a warm place for an hour and a half, it should double in size.<\/div>\n<div><\/div>\n<div>4. While the dough is rising, put the raisins in a bowl and pour enough warm water to cover them. This will help to plump up the raisins.<\/div>\n<div><\/div>\n<div>5. After the dough has risen, punch down dough in bag. Grease two 4&#8243; x 8&#8243; loaf pans. Divide dough in half, roll out dough in a rectangular shape. combine the cinnamon and sugar and sprinkle half of it on the surface.<\/div>\n<div><\/div>\n<div>6. Drain the raisins and pat them dry with paper towels. Return to the bowl, and toss them with the remaining 1\/4 cup of reserved flour. Take 1 1\/4 cups of raisins, and press slightly into the dough. Roll up, pinching the ends closed with your fingers, place into greased loaf pan. Repeat with second ball of dough. Cover pans with oiled plastic wrap, return to a warm place for another 45 minutes. Dough should rise above the top of the pans.<\/div>\n<div><\/div>\n<div>7. Bake in a preheated 375\u00ba oven for 35 to 40 minutes, until the top is browned. Remove from pans and cool on a wire rack.<\/div>\n<div><\/div>\n<div>Makes 2 loaves.<\/div>\n<div><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/rBread.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"9047\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/07\/24\/raisin-bread-french-toast\/rbread\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/rBread.jpg?fit=640%2C547&amp;ssl=1\" data-orig-size=\"640,547\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"rBread\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/rBread.jpg?fit=640%2C547&amp;ssl=1\" class=\"aligncenter  wp-image-9047\" title=\"rBread\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/rBread.jpg?resize=448%2C383&#038;ssl=1\" width=\"448\" height=\"383\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/rBread.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/rBread.jpg?resize=300%2C256&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/a><\/div>\n<div><\/div>\n<div>French toast:<\/div>\n<div>\n<ul>\n<li id=\"yui_3_2_0_19_1342908608749121\">1\/2 cup milk<\/li>\n<li id=\"yui_3_2_0_19_1342908608749126\">4 large eggs<\/li>\n<li id=\"yui_3_2_0_19_1342908608749133\">1 tablespoon granulated sugar<\/li>\n<li id=\"yui_3_2_0_19_1342908608749133\">1 teaspoon cinnamon<\/li>\n<li>1\/4 teaspoon kosher salt<\/li>\n<li id=\"yui_3_2_0_19_134290860874983\">1 teaspoon vanilla extract<\/li>\n<li id=\"yui_3_2_0_19_134290860874983\">1 teaspoon freshly grated orange peel (optional)<\/li>\n<li id=\"yui_3_2_0_19_134290860874983\">8 (1\/2-inch) slices day-old bread<\/li>\n<li id=\"yui_3_2_0_19_134290860874983\">4 tablespoons butter<\/li>\n<\/ul>\n<\/div>\n<div><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/eggmix.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"9055\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/07\/24\/raisin-bread-french-toast\/eggmix\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/eggmix.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"eggmix\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/eggmix.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter  wp-image-9055\" title=\"eggmix\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/eggmix.jpg?resize=448%2C336&#038;ssl=1\" width=\"448\" height=\"336\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/eggmix.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/eggmix.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/a><\/div>\n<div>1. Whisk first 7 ingredients in a pie plate.<\/div>\n<div><\/div>\n<div>2. In a large skillet melt 1 tablespoon of butter over medium heat.\u00c2\u00a0Coat four slices of the raisin bread with the egg mixture and transfer them to the pan. Cook the first side until golden brown, about 2-3 minutes, then add another \u00a0tablespoon butter to the pan. When it&#8217;s melted, turn the bread over and cook until golden brown on the second side, another 2-3 minutes. Repeat with the remaining egg mixture and 4 slices of bread.<\/div>\n<div><\/div>\n<div>3. Sprinkle with confectionery sugar, and serve with fresh fruit and warm maple syrup.<\/div>\n<div><\/div>\n<div>Serves four.<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lately I&#8217;ve been itching to make raisin bread, so when the weather broke on Friday I seized the opportunity. In France, French toast in known as pain perdu, which translates to &#8220;lost (or wasted) bread&#8221;. Back before bread had preservatives, &hellip; <a href=\"https:\/\/willceau.com\/news\/2012\/07\/24\/raisin-bread-french-toast\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[95,1238,4],"tags":[1817,1818,1807],"class_list":["post-9025","post","type-post","status-publish","format-standard","hentry","category-glorious-food","category-lovin-from-the-oven","category-news","tag-french-toast","tag-how-to-make-raisin-bread","tag-pain-perdu"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-2lz","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":34545,"url":"https:\/\/willceau.com\/news\/2020\/05\/11\/mothers-day-french-toast\/","url_meta":{"origin":9025,"position":0},"title":"Mother&#8217;s Day French Toast","author":"Tina Garceau","date":"May 11, 2020","format":false,"excerpt":"On Mother's Day, I made my \"special occasion\" French toast for brunch. It was the least I could do since The Boy was handling dinner. On Saturday, I made cinnamon raisin bread, but challah or a day old country loaf will work just as well. Serve with hash browns, sausage,\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","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\/2020\/05\/FrToast.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/FrToast.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/FrToast.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":15903,"url":"https:\/\/willceau.com\/news\/2014\/03\/26\/no-knead-raisin-bread\/","url_meta":{"origin":9025,"position":1},"title":"No-Knead Raisin Bread","author":"Tina Garceau","date":"March 26, 2014","format":false,"excerpt":"There's nothing better than toasted raisin bread and coffee in the morning - unless it's raisin bread you made yourself. This is a simple, no-knead bread that you can throw together the day before, and bake in the morning. The tough part is deciding whether to have toast, peanut butter\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","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\/03\/RBreadSlice.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/RBreadSlice.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/RBreadSlice.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17089,"url":"https:\/\/willceau.com\/news\/2014\/08\/15\/gashouse-eggs\/","url_meta":{"origin":9025,"position":2},"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 &quot;Lovin' from the Oven&quot;","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":22372,"url":"https:\/\/willceau.com\/news\/2017\/06\/15\/no-knead-cinnamon-raisin-bread\/","url_meta":{"origin":9025,"position":3},"title":"No-Knead Cinnamon Raisin Bread","author":"Tina Garceau","date":"June 15, 2017","format":false,"excerpt":"I made this loaf for my friend Bebe, who loves raisin bread. I've never seen a no-knead recipe that used milk as an ingredient - so I thought I'd give it a shot. It was a success!\u00a0 3 cups flour 1\/2 teaspoon yeast 1 1\/2 teaspoon kosher salt 1 1\/2\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","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\/2017\/06\/RaisinBread.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/RaisinBread.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/RaisinBread.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":15728,"url":"https:\/\/willceau.com\/news\/2014\/03\/03\/amish-white-bread\/","url_meta":{"origin":9025,"position":4},"title":"Amish White Bread","author":"Tina Garceau","date":"March 3, 2014","format":false,"excerpt":"Well, it's March and faced with another punch in the gut from Old Man Winter - I made bread - two loaves to be exact.\u00a0 Amish white bread is great for sandwiches and makes\u00a0amazing\u00a0French toast the following day. It's easy to put together, requires no machinery - just a large\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","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\/03\/ABLoaf.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/ABLoaf.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/ABLoaf.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":9025,"position":5},"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 &quot;Lovin' from the Oven&quot;","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":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/9025","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=9025"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/9025\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=9025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=9025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=9025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}