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	<title>Michael Ruhlman &#187; bread recipes</title>
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	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<title>Veal Stock and Guinness Bread</title>
		<link>http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/</link>
		<comments>http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/#comments</comments>
		<pubDate>Thu, 19 May 2011 14:30:35 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Challenege]]></category>
		<category><![CDATA[Guest Post]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[bread baking]]></category>
		<category><![CDATA[bread recipes]]></category>
		<category><![CDATA[Marc Barringer]]></category>
		<category><![CDATA[Toast]]></category>
		<category><![CDATA[utilization]]></category>
		<category><![CDATA[veal stock and guinness baguette]]></category>
		<category><![CDATA[veal stock contest]]></category>
		<category><![CDATA[veal stock contest winners]]></category>

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		<description><![CDATA[Guiness Stout-Veal Stock Bread/Photo by Donna Turner Ruhlman My second pick for innovative use of veal stock came in from Marc Barringer, Chef/Hopsitality Director, St. Michael's Episcopal Church, Grosse Pointe Woods and  Food Service Director, Lost Lake Scout Reservation, Freeman Twp., Michigan. He's also a freelance writer, innovative cook and classic jack-of-all-trades in the best cooks tradition [...]]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Don&#8217;t Fear the Microbes: Yeast Basics</title>
		<link>http://ruhlman.com/2011/01/baking-with-yeast/</link>
		<comments>http://ruhlman.com/2011/01/baking-with-yeast/#comments</comments>
		<pubDate>Wed, 05 Jan 2011 16:05:27 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[bread dough]]></category>
		<category><![CDATA[bread recipes]]></category>
		<category><![CDATA[learn about yeast used in bread]]></category>
		<category><![CDATA[leavened bread]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=6998</guid>
		<description><![CDATA[Active Dry Yeast/photo by Donna Turner Ruhlman When I used to read bread recipes, I feared yeast for good reason: Bad bread recipes.  So many instructed me to heat the water to specific temperatures, between 110 and 115 degrees F., and bloom the yeast.  Some wanted sugar in the water.  Some told me to wait [...]]]></description>
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		<slash:comments>67</slash:comments>
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		<title>Buttermilk Dinner Rolls</title>
		<link>http://ruhlman.com/2010/02/buttermilk-dinner-rolls/</link>
		<comments>http://ruhlman.com/2010/02/buttermilk-dinner-rolls/#comments</comments>
		<pubDate>Fri, 05 Feb 2010 14:27:30 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bread recipes]]></category>
		<category><![CDATA[dinner rolls]]></category>

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		<description><![CDATA[Buttermilk Dinner Rolls, photo by donna I almost never tear recipes out of magazines, but leafing through Saveur on the 8 a.m.  Houston to Cleveland flight, this recipe caught me because I’d been wanting a soft, comfort-food, James-friendly dinner roll, the kind of Parker House roll that’s slightly sweet and yeasty and soft as a [...]]]></description>
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		<slash:comments>55</slash:comments>
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