http://www.thefreshloaf.com/aggregator The Fresh Loaf - aggregated feeds en http://news.google.com/news/url?sa=t&fd=R&usg=AFQjCNFK_lJ_NTsrD3GUT3t8XrtxSyh49Q&url=http://www.huffingtonpost.com/saveur/recipes-for-stale-bread_b_1518463.html <table border="0" cellpadding="2" cellspacing="7" style="vertical-align:top;"><tr><td width="80" align="center" valign="top"><font style="font-size:85%;font-family:arial,sans-serif"></font></td><td valign="top" class="j"><font style="font-size:85%;font-family:arial,sans-serif"><br /><div style="padding-top:0.8em;"><img alt="" height="1" width="1" /></div><div class="lh"><a href="http://news.google.com/news/url?sa=t&amp;fd=R&amp;usg=AFQjCNFK_lJ_NTsrD3GUT3t8XrtxSyh49Q&amp;url=http://www.huffingtonpost.com/saveur/recipes-for-stale-bread_b_1518463.html"><b>Recipes For Stale <b>Bread</b></b></a><br /><font size="-1"><b><font color="#6f6f6f">Huffington Post</font></b></font><br /><font size="-1">Whether store-bought or home-baked, fresh artisanal <b>bread</b> tastes great, but most households have trouble finishing an entire loaf before it goes stale. Instead of tossing it, give your <b>bread</b> new life! Ground into breadcrumbs, toasted into croutons, <b>...</b></font><br /><font size="-1" class="p"></font><br /><font class="p" size="-1"><a class="p" href="http://news.google.com/news/more?pz=1&amp;ned=us&amp;ncl=dqhN7VvlQJJEMBM"><nobr><b></b></nobr></a></font></div></font></td></tr></table> Wed, 16 May 2012 06:42:14 -0700 http://news.google.com/news/url?sa=t&fd=R&usg=AFQjCNErRwIlGtxz1lJjTQaFqOCEpK8qhA&url=http://www.columbiatribune.com/weblogs/community-kitchen/2012/may/16/bread-and-butter-a-reverie/ <table border="0" cellpadding="2" cellspacing="7" style="vertical-align:top;"><tr><td width="80" align="center" valign="top"><font style="font-size:85%;font-family:arial,sans-serif"><a href="http://news.google.com/news/url?sa=t&amp;fd=R&amp;usg=AFQjCNErRwIlGtxz1lJjTQaFqOCEpK8qhA&amp;url=http://www.columbiatribune.com/weblogs/community-kitchen/2012/may/16/bread-and-butter-a-reverie/"><img src="//nt3.ggpht.com/news/tbn/6xN9rmFshq9x_M/6.jpg" alt="" border="1" width="80" height="80" /><br /><font size="-2">Columbia Daily Tribune (blog)</font></a></font></td><td valign="top" class="j"><font style="font-size:85%;font-family:arial,sans-serif"><br /><div style="padding-top:0.8em;"><img alt="" height="1" width="1" /></div><div class="lh"><a href="http://news.google.com/news/url?sa=t&amp;fd=R&amp;usg=AFQjCNErRwIlGtxz1lJjTQaFqOCEpK8qhA&amp;url=http://www.columbiatribune.com/weblogs/community-kitchen/2012/may/16/bread-and-butter-a-reverie/"><b><b>Bread</b> and Butter: A Reverie</b></a><br /><font size="-1"><b><font color="#6f6f6f">Columbia Daily Tribune (blog)</font></b></font><br /><font size="-1">When I stayed over for dinner at a “refrigerated butter” home, skill was required to keep from tearing the spongy white <b>bread</b> as I tried to move cold butter chunks from one end of the crust to the other. First I learned to slice the butter so thinly <b>...</b></font><br /><font size="-1" class="p"></font><br /><font class="p" size="-1"><a class="p" href="http://news.google.com/news/more?pz=1&amp;ned=us&amp;ncl=dQ5V25dO4_aIb6M"><nobr><b></b></nobr></a></font></div></font></td></tr></table> Wed, 16 May 2012 06:05:45 -0700 http://news.google.com/news/url?sa=t&fd=R&usg=AFQjCNHXMUfr19iCaLDmlRTy-sAzBIWRTw&url=http://www.kansascity.com/2012/05/16/3611336/just-a-taste-bread-for-all-bakery.html <table border="0" cellpadding="2" cellspacing="7" style="vertical-align:top;"><tr><td width="80" align="center" valign="top"><font style="font-size:85%;font-family:arial,sans-serif"><a href="http://news.google.com/news/url?sa=t&amp;fd=R&amp;usg=AFQjCNHXMUfr19iCaLDmlRTy-sAzBIWRTw&amp;url=http://www.kansascity.com/2012/05/16/3611336/just-a-taste-bread-for-all-bakery.html"><img src="//nt2.ggpht.com/news/tbn/mt7-utelwD9zfM/6.jpg" alt="" border="1" width="80" height="80" /><br /><font size="-2">Kansas City Star</font></a></font></td><td valign="top" class="j"><font style="font-size:85%;font-family:arial,sans-serif"><br /><div style="padding-top:0.8em;"><img alt="" height="1" width="1" /></div><div class="lh"><a href="http://news.google.com/news/url?sa=t&amp;fd=R&amp;usg=AFQjCNHXMUfr19iCaLDmlRTy-sAzBIWRTw&amp;url=http://www.kansascity.com/2012/05/16/3611336/just-a-taste-bread-for-all-bakery.html"><b>Just a Taste: <b>Bread</b> for All Bakery Tandoori Naan Cafe</b></a><br /><font size="-1"><b><font color="#6f6f6f">Kansas City Star</font></b></font><br /><font size="-1">By JILL WENDHOLT SILVA At <b>Bread</b> For All in Westport, Stan Yoder lays out freshly baked nan to cool before the lunch crowd arrives. Just a Taste spotlights casual dining options that don&#39;t require a lot of cash. Hours: 11 am-10 pm Monday-Saturday; <b>...</b></font><br /><font size="-1" class="p"></font><br /><font class="p" size="-1"><a class="p" href="http://news.google.com/news/more?pz=1&amp;ned=us&amp;ncl=dzFskm5VwHFVhZM"><nobr><b></b></nobr></a></font></div></font></td></tr></table> Wed, 16 May 2012 06:01:32 -0700 http://homesicktexan.blogspot.com/2012/04/strawberry-spoon-bread.html Wed, 16 May 2012 05:57:40 -0700 http://smittenkitchen.com/2012/04/cinnamon-toast-french-toast-cookbook-preview/ Wed, 16 May 2012 05:44:27 -0700 http://laformuladelbiscotto.blogspot.com/2011/11/esperimento-26-kringel-estone.html Wed, 16 May 2012 04:58:34 -0700 http://www.francelivres.info/2012/05/what-would-you-do-if-you-had-to-live-without-chocolate-coffee-ice-cream-bread-pizza-and-cake-just-to-name-a-few/ Wed, 16 May 2012 04:56:58 -0700 http://www.thepastryaffair.com/blog/2011/1/30/vanilla-rum-soaked-french-toast.html Wed, 16 May 2012 04:54:26 -0700 http://technicolorkitcheninenglish.blogspot.com/2008/10/brioche-filled-with-chocolate-ganache.html Wed, 16 May 2012 04:54:25 -0700 http://www.goodlifeeats.com/2010/09/pumpkin-cinnamon-rolls.html Wed, 16 May 2012 04:54:18 -0700