{"id":995,"date":"2010-10-24T03:11:00","date_gmt":"2010-10-24T03:11:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/cinnamon-raisin-walnut-bread-professional-how-to-series-from-baking-channel\/"},"modified":"2018-05-21T06:39:18","modified_gmt":"2018-05-21T06:39:18","slug":"cinnamon-raisin-walnut-bread-professional-how-to-series-from-baking-channel","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2010\/10\/cinnamon-raisin-walnut-bread-professional-how-to-series-from-baking-channel.html","title":{"rendered":"Cinnamon Raisin Walnut Bread: Professional How To Series From Baking Channel"},"content":{"rendered":"<div xmlns=\"http:\/\/www.w3.org\/1999\/xhtml\">\n<div align=\"left\">\n<div style=\"clear: both; text-align: left;\"><a href=\"https:\/\/i1.wp.com\/2.bp.blogspot.com\/_9qpFQRysw3A\/TMOkNYAKzWI\/AAAAAAAAAX4\/uhhXwW8O7Mo\/s1600\/Bread_15.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" src=\"https:\/\/i1.wp.com\/2.bp.blogspot.com\/_9qpFQRysw3A\/TMOkNYAKzWI\/AAAAAAAAAX4\/uhhXwW8O7Mo\/s1600\/Bread_15.jpg?w=1200\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<div style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\">In case you&#8217;ve never visited it, the Baking Channel from Baking Buyer has free videos and how-to&#8217;s for making different bakery items. The Cinnamon Raisin Walnut Bread is done by Klaus Tenbergen from the Baker&#8217;s Workbench.<\/div>\n<\/div>\n<p><\/p>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.bakingbuyer.com\/videos\/bakers%20workbench.aspx\">Baking Buyer&#8217;s Baker&#8217;s Workbench Video Series<\/a>.<\/div>\n<div><img alt=\"\" class=\"zemanta-pixie-img\" src=\"https:\/\/i1.wp.com\/img.zemanta.com\/pixy.gif?w=1200\" data-recalc-dims=\"1\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>In case you&#8217;ve never visited it, the Baking Channel from Baking Buyer has free videos and how-to&#8217;s for making different bakery items. The Cinnamon Raisin Walnut Bread is done by Klaus Tenbergen from the Baker&#8217;s Workbench. Baking Buyer&#8217;s Baker&#8217;s Workbench Video Series.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[271],"tags":[277],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-g3","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/995"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=995"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/995\/revisions"}],"predecessor-version":[{"id":1247,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/995\/revisions\/1247"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}