recipe.id,recipe.ts,recipe.title,recipe.rating,recipe.recipe_publish_date,recipe.description,recipe.instructions,recipe.at_a_glance,recipe.nutrition_information,recipe.category_2_x_recipe_id,recipe.recipe_x_ingredients_volume_id,recipe.recipe_x_ingredients_ounces_id,recipe.recipe_x_ingredients_grams_id,recipe.recipe_x_recipe_image_id
1,"2017-09-22 04:40:08","Sourdough Pizza Crust",4.802198,01/01/2010,"Sourdough pizza crust? Well, why not? For one thing, this crust can go from quite sour to ""can't even tell it's sourdough,"" depending on how recently you've fed your starter. And even if you want very little (or no) tang, the vigor of the starter enhances","Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl. Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stan","Prep 10 mins. to 15 mins. Bake 16 mins. to 18 mins. Total 4 hrs 56 mins. to 5 hrs 33 mins. Yield one 14"" round, or large rectangular thick-crust pizza; or two 12"" round thin-crust pizzas. Nutrition information","Serving Size 1/12th Servings Per Batch 12 Amount Per Serving: Calories 130 Calories from Fat 5 Total Fat 0.5g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 290mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 1g Protein 5g","{
    ""1"": {
        ""category_2_x_recipe.id"": 1,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""134"": {
        ""category_2_x_recipe.id"": 134,
        ""category_2.id"": 12,
        ""category_2.ts"": ""2017-09-21 21:54:10"",
        ""category_2.title"": ""Sourdough bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""786"": {
        ""category_2_x_recipe.id"": 786,
        ""category_2.id"": 67,
        ""category_2.ts"": ""2017-09-21 22:17:32"",
        ""category_2.title"": ""Pizza crust"",
        ""category_2.category_1"": ""Pizza & flatbread"",
        ""category_1.id"": 11,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Pizza & flatbread""
    },
    ""818"": {
        ""category_2_x_recipe.id"": 818,
        ""category_2.id"": 70,
        ""category_2.ts"": ""2017-09-21 22:18:02"",
        ""category_2.title"": ""Meat pizza"",
        ""category_2.category_1"": ""Pizza & flatbread"",
        ""category_1.id"": 11,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Pizza & flatbread""
    },
    ""879"": {
        ""category_2_x_recipe.id"": 879,
        ""category_2.id"": 75,
        ""category_2.ts"": ""2017-09-21 22:18:33"",
        ""category_2.title"": ""Sourdough bread, pizza & flatbread"",
        ""category_2.category_1"": ""Sourdough"",
        ""category_1.id"": 13,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Sourdough""
    }
}","{
    ""1"": {
        ""recipe_x_ingredients_volume.id"": 1,
        ""ingredients_volume.id"": 1,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:08"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""1 cup sourdough starter, unfed (straight from the fridge) 1/2 cup hot tap water2 1/2 cups King Arthur Unbleached All-Purpose Flour1 teaspoon salt1/2 teaspoon instant yeast4 teaspoons Pizza Dough Flavor, optional but delicious""
    }
}","{
    ""1"": {
        ""recipe_x_ingredients_ounces.id"": 1,
        ""ingredients_ounces.id"": 1,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:08"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""8 1/2 ounces sourdough starter, unfed (straight from the fridge) 4 ounces hot tap water10 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon salt1/2 teaspoon instant yeast4 teaspoons Pizza Dough Flavor, optional but delicious""
    }
}","{
    ""1"": {
        ""recipe_x_ingredients_grams.id"": 1,
        ""ingredients_grams.id"": 1,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:08"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""241g sourdough starter, unfed (straight from the fridge)113g hot tap water298g King Arthur Unbleached All-Purpose Flour1 teaspoon salt1/2 teaspoon instant yeast4 teaspoons Pizza Dough Flavor, optional but delicious""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:08""
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2,"2017-09-22 04:40:12","Harvest Grains Bread",4.866667,01/01/2008,"This nutty, crunchy, whole-grain loaf makes great sandwiches, and is also super at breakfast, toasted and spread with sweet butter or thick marmalade.","In a large bowl (or the bucket of your bread machine), combine all of the ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by bread machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour (or allow the bread machine to complete its cycle). The dough will become somewhat puffy, but probably won't double in bulk. Shape the dough into a loaf, and place it in a lightly greased 8 1/2"" x 4 1/2"" bread pan. Cover the pan with lightly greased plastic wrap, and allow the bread to rise until it's crowned about 1"" over the rim of the pan (about 1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 minutes, or until its interior registers 190°F on a digital thermometer. Remove the bread from the oven, take it out of the pan, and allow it to cool on a rack.","Prep 20 mins. Bake 35 mins. Total 2 hrs 55 mins. Yield 8 1/2"" loaf, about 16 servings Nutrition information","Serving Size 1 slice (54g) Servings Per Batch 16 Amount Per Serving: Calories 140 Calories from Fat 30 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 5mg Sodium 230mg Total Carbohydrate 21g Dietary Fiber 2g Sugars 3g Protein 5g","{
    ""2"": {
        ""category_2_x_recipe.id"": 2,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""125"": {
        ""category_2_x_recipe.id"": 125,
        ""category_2.id"": 11,
        ""category_2.ts"": ""2017-09-21 21:53:46"",
        ""category_2.title"": ""Sandwich bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""157"": {
        ""category_2_x_recipe.id"": 157,
        ""category_2.id"": 14,
        ""category_2.ts"": ""2017-09-21 21:55:46"",
        ""category_2.title"": ""Whole grain & whole wheat bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""907"": {
        ""category_2_x_recipe.id"": 907,
        ""category_2.id"": 78,
        ""category_2.ts"": ""2017-09-21 22:19:18"",
        ""category_2.title"": ""Whole-grain bread"",
        ""category_2.category_1"": ""Whole wheat/whole grain"",
        ""category_1.id"": 14,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Whole wheat/whole grain""
    },
    ""924"": {
        ""category_2_x_recipe.id"": 924,
        ""category_2.id"": 79,
        ""category_2.ts"": ""2017-09-21 22:19:40"",
        ""category_2.title"": ""Whole-grain breakfast"",
        ""category_2.category_1"": ""Whole wheat/whole grain"",
        ""category_1.id"": 14,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Whole wheat/whole grain""
    }
}","{
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        ""recipe_x_ingredients_volume.id"": 2,
        ""ingredients_volume.id"": 2,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:12"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 1/2 cups King Arthur Unbleached Bread Flour1/2 cup King Arthur White Whole Wheat Flour, organic preferred1 tablespoon King Arthur Whole-Grain Bread Improver1/2 cup Harvest Grains Blend1 1/2 teaspoons salt2 1/2 tablespoons sugar2 teaspoons instant yeast1""
    }
}","{
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        ""recipe_x_ingredients_ounces.id"": 2,
        ""ingredients_ounces.id"": 2,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:12"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""10 1/2 ounces King Arthur Unbleached Bread Flour2 ounces King Arthur White Whole Wheat Flour, organic preferred5/8 ounce King Arthur Whole-Grain Bread Improver2 5/8 ounces Harvest Grains Blend1 1/2 teaspoons salt1 ounce sugar2 teaspoons instant yeast1 1/4""
    }
}","{
    ""2"": {
        ""recipe_x_ingredients_grams.id"": 2,
        ""ingredients_grams.id"": 2,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:12"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""298g King Arthur Unbleached Bread Flour57g King Arthur White Whole Wheat Flour, organic preferred18g King Arthur Whole-Grain Bread Improver74g Harvest Grains Blend1 1/2 teaspoons salt28g sugar2 teaspoons instant yeast35g Baker's Special Dry Milk or nonfat""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:12""
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3,"2017-09-22 04:40:19","Sandwich Rye Bread",4.770115,01/01/2010,"This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture. Our guarantee: This bread will be moist, fine-grained, and easy to slice, with assertive flavor typical of rye bread: caraway and a touch of sharp mustard, with a mildly sour tang. It's not a high-riser, but should be about 4" to 4 1/2" tall at the center when done.","Combine all of the dough ingredients, and mix until clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid. Knead the dough—by mixer or bread machine set on the dough cycle—to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn't sprinkle in a bit more all-purpose flour. We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high. Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded. Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top. Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer. Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.","Prep 25 mins. Bake 40 mins. Total 5 hrs 5 mins. Yield 1 loaf, 16 servings Nutrition information","Serving Size 1 slice (50g) Servings Per Batch 16 Amount Per Serving: Calories 150 Calories from Fat 35 Total Fat 4g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 260mg Total Carbohydrate 24g Dietary Fiber 2g Sugars 1g Protein 4g","{
    ""3"": {
        ""category_2_x_recipe.id"": 3,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""160"": {
        ""category_2_x_recipe.id"": 160,
        ""category_2.id"": 14,
        ""category_2.ts"": ""2017-09-21 21:55:46"",
        ""category_2.title"": ""Whole grain & whole wheat bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""3"": {
        ""recipe_x_ingredients_volume.id"": 3,
        ""ingredients_volume.id"": 3,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:19"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 1/2 teaspoons instant yeast or active dry yeast2/3 cup to 7/8 cup lukewarm water*1/4 cup vegetable oil3/4 cup dill pickle juice1 1/2 teaspoons salt1 tablespoon sugar1 1/4 teaspoons caraway seeds1 1/4 teaspoons dill seeds1 tablespoon yellow mustard seeds""
    }
}","{
    ""3"": {
        ""recipe_x_ingredients_ounces.id"": 3,
        ""ingredients_ounces.id"": 3,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:19"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""2 1/2 teaspoons instant yeast or active dry yeast5 3/8 to 7 ounces lukewarm water*1 3/4 ounces vegetable oil6 ounces dill pickle juice1 1/2 teaspoons salt1 tablespoon sugar1 1/4 teaspoons caraway seeds1 1/4 teaspoons dill seeds1 tablespoon yellow mustard ""
    }
}","{
    ""3"": {
        ""recipe_x_ingredients_grams.id"": 3,
        ""ingredients_grams.id"": 3,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:19"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""2 1/2 teaspoons instant yeast or active dry yeast152 to 198g lukewarm water*50g vegetable oil170g dill pickle juice1 1/2 teaspoons salt1 tablespoon sugar1 1/4 teaspoons caraway seeds1 1/4 teaspoons dill seeds1 tablespoon yellow mustard seeds OR 1 tablespo""
    }
}","{
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        ""recipe_image.id"": 3,
        ""recipe_image.ts"": ""2017-09-22 04:40:19""
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4,"2017-09-22 04:40:20","English Muffin Bread for the Bread Machine",4.769231,01/01/2008,"For those of you who don't feel like doing a lot of rolling and cutting, here's an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.","Place all of the ingredients into the bucket of your bread machine. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you're in a dry climate. Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal. Place the dough back in the machine to rise and bake. Remove the finished bread from the machine, and cool it on a rack.","Prep 15 mins. Bake 60 mins. Total 5 hrs 40 mins. Yield 1 loaf Nutrition information","Serving Size 1/2"" slice 45g Servings Per Batch Amount Per Serving: Calories 80 Calories from Fat Total Fat 1.5 Saturated Fat Trans Fat Cholesterol 1mg Sodium 225mg Total Carbohydrate 16g Dietary Fiber 1g Sugars Protein 3g","{
    ""4"": {
        ""category_2_x_recipe.id"": 4,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""97"": {
        ""category_2_x_recipe.id"": 97,
        ""category_2.id"": 9,
        ""category_2.ts"": ""2017-09-21 21:51:36"",
        ""category_2.title"": ""Quick & easy batter bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""4"": {
        ""recipe_x_ingredients_volume.id"": 4,
        ""ingredients_volume.id"": 4,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:20"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""1 teaspoon vinegar1/4 to 1/3 cup water1 cup lukewarm milk2 tablespoons butter or vegetable oil1 1/2 teaspoons salt1 1/2 teaspoons sugar1/2 teaspoon baking powder3 1/2 cups King Arthur Unbleached All-Purpose Flour2 1/4 teaspoons instant yeast""
    }
}","{
    ""4"": {
        ""recipe_x_ingredients_ounces.id"": 4,
        ""ingredients_ounces.id"": 4,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:20"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""1 teaspoon vinegar2 ounces to 2 5/8 ounces water8 ounces lukewarm milk1 ounce butter or 7/8 ounce vegetable oil1 1/2 teaspoons salt1 1/2 teaspoons sugar1/2 teaspoon baking powder14 3/4 ounces King Arthur Unbleached All-Purpose Flour2 1/4 teaspoons instant""
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}","{
    ""4"": {
        ""recipe_x_ingredients_grams.id"": 4,
        ""ingredients_grams.id"": 4,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:20"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""1 teaspoon vinegar55g to 74g water227g lukewarm milk28g butter or 24g vegetable oil1 1/2 teaspoons salt1 1/2 teaspoons sugar1/2 teaspoon baking powder418g King Arthur Unbleached All-Purpose Flour2 1/4 teaspoons instant yeast""
    }
}","{
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5,"2017-09-22 04:40:23","White Breakfast Bread",4.885246,01/01/2008,"Don't think boring here. There are millions of white bread recipes; this one is different. It has a light texture, but is sturdy enough to hold up well with toasting. The addition of butter and milk provide an old-fashioned flavor that's enhanced by toasting.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let cool completely before slicing.","Prep 10 mins. Bake 35 mins. to 40 mins. Total 3 hrs 35 mins. Yield 1 loaf Nutrition information","Serving Size 45g Servings Per Batch 18 Amount Per Serving: Calories 110 Calories from Fat 10 Total Fat 1g Saturated Fat .5g Trans Fat 0g Cholesterol 5mg Sodium 200mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 2g Protein 3g","{
    ""5"": {
        ""category_2_x_recipe.id"": 5,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""128"": {
        ""category_2_x_recipe.id"": 128,
        ""category_2.id"": 11,
        ""category_2.ts"": ""2017-09-21 21:53:46"",
        ""category_2.title"": ""Sandwich bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""5"": {
        ""recipe_x_ingredients_volume.id"": 5,
        ""ingredients_volume.id"": 5,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:23"",
        ""ingredients_volume.key"": ""One (1 1/2-Pound) Loaf"",
        ""ingredients_volume.value"": ""1 1/4 cups water1 1/2 teaspoons salt1 1/2 tablespoons butter2 tablespoons sugar1 1/2 tablespoons Baker's Special Dry Milk or nonfat dried milk3 3/4 cups King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons instant yeast""
    }
}","{
    ""5"": {
        ""recipe_x_ingredients_ounces.id"": 5,
        ""ingredients_ounces.id"": 5,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:23"",
        ""ingredients_ounces.key"": ""One (1 1/2-Pound) Loaf"",
        ""ingredients_ounces.value"": ""10 ounces water1 1/2 teaspoons salt3/4 ounce butter7/8 ounce sugar1/2 ounce Baker's Special Dry Milk or nonfat dried milk15 3/4 ounces King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons instant yeast""
    }
}","{
    ""5"": {
        ""recipe_x_ingredients_grams.id"": 5,
        ""ingredients_grams.id"": 5,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:23"",
        ""ingredients_grams.key"": ""One (1 1/2-Pound) Loaf"",
        ""ingredients_grams.value"": ""283g water1 1/2 teaspoons salt21g butter25g sugar14g Baker's Special Dry Milk or nonfat dried milk447g King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons instant yeast""
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}","{
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6,"2017-09-22 04:40:24","Pecan Wheat Bread",4.875,01/01/2008,"This loaf features the rich flavors of both wheat and pecans. Make it start to finish in your bread machine, or let the machine do the initial work, then take it out and bake it in your regular oven. Either way, it's a winner.","To bake in a bread machine: Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. To bake in an oven: Program your bread machine for the dough or manual cycle. When the cycle is complete, remove the dough, and place it in a lightly greased 8 1/2"" x 4 1/2"" loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1"" over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a rack. Store completely cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.","Prep 10 mins. Bake 35 mins. Total 3 hrs 35 mins. Yield 1 loaf, 12 servings",,"{
    ""6"": {
        ""category_2_x_recipe.id"": 6,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""162"": {
        ""category_2_x_recipe.id"": 162,
        ""category_2.id"": 14,
        ""category_2.ts"": ""2017-09-21 21:55:46"",
        ""category_2.title"": ""Whole grain & whole wheat bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""911"": {
        ""category_2_x_recipe.id"": 911,
        ""category_2.id"": 78,
        ""category_2.ts"": ""2017-09-21 22:19:18"",
        ""category_2.title"": ""Whole-grain bread"",
        ""category_2.category_1"": ""Whole wheat/whole grain"",
        ""category_1.id"": 14,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Whole wheat/whole grain""
    }
}","{
    ""6"": {
        ""recipe_x_ingredients_volume.id"": 6,
        ""ingredients_volume.id"": 6,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:24"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 teaspoons instant yeast1 cup + 2 tablespoons water3 tablespoons dark brown sugar2 tablespoons butter2 cups King Arthur Unbleached Bread Flour1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour1 1/4 teaspoons salt1 cup diced pecans or ""
    }
}","{
    ""6"": {
        ""recipe_x_ingredients_ounces.id"": 6,
        ""ingredients_ounces.id"": 6,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:24"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""2 teaspoons instant yeast9 ounces water1 1/2 ounces dark brown sugar1 ounce butter8 1/2 ounces King Arthur Unbleached Bread Flour4 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour1 1/4 teaspoons salt4 ounces diced pecans or walnuts""
    }
}","{
    ""6"": {
        ""recipe_x_ingredients_grams.id"": 6,
        ""ingredients_grams.id"": 6,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:24"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""2 teaspoons instant yeast255g water43g dark brown sugar28g butter241g King Arthur Unbleached Bread Flour113g King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour1 1/4 teaspoons salt113g diced pecans or walnuts""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:24""
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7,"2017-09-22 04:40:25","Oatmeal Sandwich Bread",4.76,01/01/2008,"Oats make a bread which is characteristically tender, moist and just slightly sweet, the perfect foil for sandwich fillings as disparate as peanut butter and Marshmallow Fluff or bologna and American cheese. And cinnamon toast made with oatmeal bread — the smell of toasted oats mingling with the heady aromas of cinnamon and melting butter — is enough to get anyone's day off to a very good start indeed.","In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Gently deflated the dough, and transfer it to a lightly oiled work surface. Shape it into an 8"" log. Place the dough in a lightly greased 8 1/2"" x 4 1/2"" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1"" to 2"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.","Prep 15 mins. Bake 35 mins. to 40 mins. Total 2 hrs 40 mins. Yield 1 loaf Nutrition information","Serving Size 50g Servings Per Batch 18 Amount Per Serving: Calories 130 Calories from Fat 30 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 5mg Sodium 200mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 4g Protein 4g","{
    ""7"": {
        ""category_2_x_recipe.id"": 7,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""130"": {
        ""category_2_x_recipe.id"": 130,
        ""category_2.id"": 11,
        ""category_2.ts"": ""2017-09-21 21:53:46"",
        ""category_2.title"": ""Sandwich bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""7"": {
        ""recipe_x_ingredients_volume.id"": 7,
        ""ingredients_volume.id"": 7,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:25"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""1 cup lukewarm water 1/3 cup lukewarm milk1/4 cup (4 tablespoons) butter2 tablespoons brown sugar2 tablespoons honey1 cup rolled oats1/2 cup rolled oats, ground; or oat flour2 1/2 teaspoons instant yeast1 tablespoon King Arthur Whole-Grain Bread Improver ""
    }
}","{
    ""7"": {
        ""recipe_x_ingredients_ounces.id"": 7,
        ""ingredients_ounces.id"": 7,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:25"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""8 ounces lukewarm water 2 5/8 ounces lukewarm milk2 ounces butter1 ounce brown sugar1 1/2 ounces honey3 1/2 ounces rolled oats1 3/4 ounces rolled oats, ground; or oat flour2 1/2 teaspoons instant yeast3/8 ounce King Arthur Whole-Grain Bread Improver (opti""
    }
}","{
    ""7"": {
        ""recipe_x_ingredients_grams.id"": 7,
        ""ingredients_grams.id"": 7,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:25"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""227g lukewarm water 74g lukewarm milk57g butter28g brown sugar43g honey99g rolled oats50g rolled oats, ground; or oat flour2 1/2 teaspoons instant yeast10g King Arthur Whole Grain Bread Improver (optional, for best rise)1 1/2 teaspoons salt298g King Arthu""
    }
}","{
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8,"2017-09-22 04:40:31","Baguette Pan Baguettes",4.8,01/01/2010,"The first goal of every budding artisan bread-baker is a crusty, flavorful baguette. Let this recipe be the starting point on a journey that may last for quite a long time — the ""perfect"" baguette is a goal pursued by even experienced bakers. Just remember — the pleasure is in the journey, not the destination! This recipe will yield excellent flavor and texture every time you experiment.","Poolish Combine the flour, water and yeast; mix until well-blended. Let the poolish rise, covered, at cool room temperature for 12 to 24 hours. It should dome slightly on top, and look aerated and bubbly. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor when it's at its highest point. Mixer method: Place the flour, yeast and salt in the bowl of your mixer. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Using the flat beater paddle, mix the dough on low speed for 3 minutes, adding more flour or water if necessary to bring the dough together. The dough should look a little sticky, but should clean the sides of the bowl. Switch to the dough hook, knead for 4 minutes, cleaning the dough from the hook at the 2-minute mark. Bread machine method: Place the flour, yeast and salt in the bucket of your bread machine. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Program the machine for dough and press Start. Check the dough after about 10 minutes of kneading; add more flour or water if needed to create a sticky dough. To mix by hand: In a large bowl, combine the dough ingredients with the poolish. Stir until the dough begins to come together. Oil your hands and use a dough scraper to knead the dough right in the bowl - this will help knead the dough without adding too much flour. Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there). Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour (or more frequently, if the dough is very slack or wet; this folding helps strengthen the gluten). Divide the dough into three pieces and gently pre-form it into rough logs. Let it rest for 20 minutes, and then shape it into baguettes. Proof the baguettes, covered, on your baguette pan until they're puffy looking, 30 to 40 minutes. Preheat your oven (and your baking stone, if you have one) to 500°F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45° angle to the dough's surface, and slice quickly and decisively, about 1/2-inch deep. Spritz the loaves with water, place them in the oven, and reduce the oven temperature to 475°F. Bake the loaves for 18 to 24 minutes. Remove the loaves from the oven when they're a deep, golden brown, and transfer them to a rack to cool.","Bake 18 mins. to 24 mins. Yield 3 baguettes Nutrition information","Serving Size 1/8 baguette Servings Per Batch 24 Amount Per Serving: Calories 70 Calories from Fat 0g Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 190mg Total Carbohydrate 15g Dietary Fiber 1g Sugars 0g Protein 3g","{
    ""8"": {
        ""category_2_x_recipe.id"": 8,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""41"": {
        ""category_2_x_recipe.id"": 41,
        ""category_2.id"": 4,
        ""category_2.ts"": ""2017-09-21 21:49:09"",
        ""category_2.title"": ""French & Italian bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""8"": {
        ""recipe_x_ingredients_volume.id"": 8,
        ""ingredients_volume.id"": 8,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:31"",
        ""ingredients_volume.key"": ""Poolish (Starter)"",
        ""ingredients_volume.value"": ""1 1/2 cups King Arthur Unbleached All-Purpose Flour3/4 cup cool water (approximately 60°F)a pinch of instant yeast Dough 2 1/2 cups King Arthur Unbleached All-Purpose Flour1 teaspoon instant yeast2 teaspoons saltall of the poolish3/4 cup cool water (a""
    }
}","{
    ""8"": {
        ""recipe_x_ingredients_ounces.id"": 8,
        ""ingredients_ounces.id"": 8,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:31"",
        ""ingredients_ounces.key"": ""Poolish (Starter)"",
        ""ingredients_ounces.value"": ""6 1/2 ounces King Arthur Unbleached All-Purpose Flour6 ounces cool water (approximately 60°F)a pinch of instant yeast Dough 10 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon instant yeast2 teaspoons saltall of the poolish6 ounces cool w""
    }
}","{
    ""8"": {
        ""recipe_x_ingredients_grams.id"": 8,
        ""ingredients_grams.id"": 8,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:31"",
        ""ingredients_grams.key"": ""Poolish (Starter)"",
        ""ingredients_grams.value"": ""184g King Arthur Unbleached All-Purpose Flour170g cool water (approximately 60°F)a pinch of instant yeast Dough 298g King Arthur Unbleached All-Purpose Flour1 teaspoon instant yeast2 teaspoons saltall of the poolish170g cool water (approximately 60&de""
    }
}","{
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9,"2017-09-22 04:40:32","In Search Of The Perfect Rustic Loaf",4.7777777,01/01/2008,"We've all had it at least once. It has a crisp crust, a chewy interior, large, irregular holes and a slight tang. When toasted, it soaks up butter like nobody's business. In short, it's leavened perfection. French bakers Lionel and Max Poilane have mastered this bread. The rustic bread has become upper crust, but its roots are peasant. Its many names reflect this: rustic bread, farm bread, country bread, pain de campagne and hearty country loaf. Although it requires time, this bread thrives on long periods of ""neglect"", making it ideal for busy farm (and city) kitchens. But can this bread be made in the bread machine? We weren't sure until good friend and freelance food writer Marcy Goldman, sent us a recipe she'd developed for her bread machine. After following her formula and tasting her delicious rustic loaf, we concluded that this bread can indeed be made with the help of a bread machine. Watching friend and local restaurateur Rebecca Cunningham turn out her near-perfect, Poilane-inspired loaves by hand made us even more eager to take up the challenge of making a bread machine version. So, with thanks to Marcy, and after experimenting with different proportions of liquid to flour, as well as alternate rising and baking methods (which you'll find detailed in the notes at the end), here's a loaf the Poilane family would be proud of.","To make the sponge: Place all of the sponge ingredients in the bucket of your bread machine. Program the machine for dough or manual, press start, and let the machine run until everything is thoroughly combined. Close the lid, cancel the machine, and let the sponge rest at room temperature overnight, or for 8 to 12 hours. The next day, add all of the dough ingredients to the sponge in the bucket. Program your machine for dough or manual, and press start. As the dough begins to mix it should form first a soft mass, then eventually a ball that's soft, but not overly sticky. Adjust with additional flour or water as necessary. When the cycle is complete, remove the dough from the machine. Cover it and let it rest for 30 minutes. If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and refrigerate it. When you're ready to work with it, deflate the dough gently and form it into a round ball, Place the ball, seam side-down, on a cornmeal-dusted baking sheet. Cover the dough lightly. Let it rise a second time until it's puffy and about 30% to 40% larger, about 1 hour (or longer, if the dough has been refrigerated). Don't let it rise too much, since it rises some more in the oven and, if it's over-proofed initially, it'll collapse as it bakes. Preheat the oven to 475°F. Make several 1/4"" to 1/2"" slashes or crosshatches in top of the loaf. Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack. Spritz the oven walls every few minutes for the first 15 minutes of baking. Lower the heat to 425°F (this reduction in heat mimics the ""falling oven"" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake until well-browned, about 35 minutes. The interior temperature of the bread should register at least 190°F on a digital thermometer. Remove the bread from the oven, and cool it on a rack before slicing. Store, cut side down, on a counter (do not cover). Yes, this really works; your bread will remain fresh but not soggy for several days. (See ""tips,"" below).","Prep 30 mins. Bake 30 mins. to 35 mins. Total 13 hrs Yield 1 large loaf, about 24 hearty servings Nutrition information","Serving Size 1 slice (47g) Servings Per Batch 24 Amount Per Serving: Calories 87 Calories from Fat Total Fat .2g Saturated Fat Trans Fat Cholesterol Sodium 267mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 1g Protein 3g","{
    ""9"": {
        ""category_2_x_recipe.id"": 9,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""9"": {
        ""recipe_x_ingredients_volume.id"": 9,
        ""ingredients_volume.id"": 9,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:32"",
        ""ingredients_volume.key"": ""The Sponge (begin the night before)"",
        ""ingredients_volume.value"": ""1 cup cool water1/4 teaspoon instant yeast1 1/4 cups King Arthur Unbleached Bread Flour2 tablespoons King Arthur Premium 100% Whole Wheat Flour1 tablespoon yellow cornmeal1 tablespoon semolina flour The Dough 1 cup cool water1 tablespoon kosher salt1 tabl""
    }
}","{
    ""9"": {
        ""recipe_x_ingredients_ounces.id"": 9,
        ""ingredients_ounces.id"": 9,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:32"",
        ""ingredients_ounces.key"": ""The Sponge (begin the night before)"",
        ""ingredients_ounces.value"": ""8 ounces cool water1/4 teaspoon instant yeast5 1/4 ounces King Arthur Unbleached Bread Flour1/2 ounce King Arthur Premium 100% Whole Wheat Flour1/4 ounce yellow cornmeal3/8 ounce semolina flour The Dough 8 ounces cool water5/8 ounce kosher salt1 tablespoo""
    }
}","{
    ""9"": {
        ""recipe_x_ingredients_grams.id"": 9,
        ""ingredients_grams.id"": 9,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:32"",
        ""ingredients_grams.key"": ""The Sponge (begin the night before)"",
        ""ingredients_grams.value"": ""227g cool water1/4 teaspoon instant yeast142g King Arthur Unbleached Bread Flour14g King Arthur Premium 100% Whole Wheat Flour7g yellow cornmeal11g semolina flour The Dough 227g cool water18g kosher salt1 tablespoon granulated sugar1/4 teaspoon instant ye""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:32""
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10,"2017-09-22 04:40:39","Sue's Favorite Potato Rolls",4.866667,11/19/2014,"Sue Gray, a long-time King Arthur Flour employee-owner and creator of so many of our wonderful mixes and gluten-free products, says these rolls are a Thanksgiving must-have in her house. ""Butter in the dough plus extra butter brushed on once they're baked really takes these over the top,"" says Sue.","Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. ""That's my favorite method of kneading yeast dough,"" says Sue. Add the soft butter. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, lightly grease two 9"" round cake pans, or a 9"" x 13"" pan. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place eight rolls in each of the round cake pans (or all 16 rolls in the 9"" x 13"" pan), spacing them evenly; they won't touch one another. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, 20 to 25 minutes. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Brush with melted butter, if desired. Serve warm, or at room temperature. Yield: 16 rolls.","Prep 20 mins. to 30 mins. Bake 20 mins. to 25 mins. Total 2 hrs 40 mins. to 3 hrs 25 mins. Yield 16 rolls Nutrition information","Serving Size 1 roll (51g) Servings Per Batch 16 Amount Per Serving: Calories 140 Calories from Fat 30 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 20mg Sodium 200mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 4g Protein 4g","{
    ""10"": {
        ""category_2_x_recipe.id"": 10,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""1879"": {
        ""category_2_x_recipe.id"": 1879,
        ""category_2.id"": 10,
        ""category_2.ts"": ""2017-09-21 21:52:50"",
        ""category_2.title"": ""Rolls, bagels & pretzels"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""10"": {
        ""recipe_x_ingredients_volume.id"": 10,
        ""ingredients_volume.id"": 10,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:39"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""1 cup lukewarm potato water*1 large egg2 teaspoons instant yeast3 1/4 cups King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt3 tablespoons sugar1/4 cup (4 tablespoons) unsalted butter, very soft (plus a bit extra to brush on the tops of the roll""
    }
}","{
    ""10"": {
        ""recipe_x_ingredients_ounces.id"": 10,
        ""ingredients_ounces.id"": 10,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:39"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""8 ounces lukewarm potato water*1 large egg2 teaspoons instant yeast13 3/4 ounces King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt1 1/4 ounces sugar2 ounces unsalted butter, very soft (plus a bit extra to brush on the tops of the rolls)1 1/4 ou""
    }
}","{
    ""10"": {
        ""recipe_x_ingredients_grams.id"": 10,
        ""ingredients_grams.id"": 10,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:39"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""227g lukewarm potato water*1 large egg2 teaspoons instant yeast390g King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt35g sugar57g unsalted butter, very soft (plus a bit extra to brush on the tops of the rolls)35g Baker's Special Dry Milk or non""
    }
}",{}
11,"2017-09-22 04:40:42","Sandwich Bread for the Mini Zo Bread Machine",4.866667,01/01/2010,"King Arthur has a number of devoted bread-machine bakers, and this is everyone's favorite sandwich loaf. High-rising, close-grained, and with a hint of sweetness, it slices without crumbling and keeps well on the counter. This version is perfect for Zojirushi's 1-pound bread machine.","Place all ingredients into the pan of your machine, and program the machine for Basic White Bread. Press start. Remove the bread when it's done, and turn it out of the pan onto a rack to cool.","Prep 10 mins. to 10 mins. Bake 60 mins. to 60 mins. Total 3 hrs 30 mins. to 3 hrs 30 mins. Yield 1 loaf",,"{
    ""11"": {
        ""category_2_x_recipe.id"": 11,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""11"": {
        ""recipe_x_ingredients_volume.id"": 11,
        ""ingredients_volume.id"": 11,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:42"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""1 teaspoon instant yeast1 tablespoon + 2 teaspoons sugar1 1/4 teaspoons salt1/4 cup lukewarm milk2 tablespoons vegetable oil or butter2/3 cup lukewarm water2 1/2 cups King Arthur Unbleached All-Purpose flour""
    }
}","{
    ""11"": {
        ""recipe_x_ingredients_ounces.id"": 11,
        ""ingredients_ounces.id"": 11,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:42"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""1 teaspoon instant yeast1 tablespoon + 2 teaspoons sugar1 1/4 teaspoons salt2 ounces lukewarm milk7/8 ounce vegetable oil or 1 ounce butter5 3/8 ounces lukewarm water10 ounces King Arthur Unbleached All-Purpose Flour""
    }
}","{
    ""11"": {
        ""recipe_x_ingredients_grams.id"": 11,
        ""ingredients_grams.id"": 11,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:42"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""1 teaspoon instant yeast1 tablespoon + 2 teaspoons sugar1 1/4 teaspoons salt57g lukewarm milk25g vegetable oil or 1 ounce butter152g lukewarm water283g King Arthur Unbleached All-Purpose Flour""
    }
}",{}
12,"2017-09-22 04:40:47","Harvest Wheat Bread",4.785714,01/01/2008,"Crunchy-chewy bits of cracked wheat and sunflower seeds add texture and interest to your favorite ham, turkey or veggie sandwich. One trick to a tasty grain-filled loaf? Soaking the cracked wheat in water before you combine the dough softens the grains and adds moisture to the final product.","Combine the cracked wheat and boiling water in the pan of your bread machine, and let the wheat soften for 30 minutes. Place the remaining ingredients into the pan in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Store, wrapped, on the counter for up to 5 days, or freeze for up to 3 months.","Prep 10 mins. Bake 35 mins. to 45 mins. Total 4 hrs 10 mins. to 4 hrs 20 mins. Yield one 8 1/2"" x 4 1/2"" loaf",,"{
    ""12"": {
        ""category_2_x_recipe.id"": 12,
        ""category_2.id"": 1,
        ""category_2.ts"": ""2017-09-21 21:47:13"",
        ""category_2.title"": ""Bread machine bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""12"": {
        ""recipe_x_ingredients_volume.id"": 12,
        ""ingredients_volume.id"": 12,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:47"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""1/4 cup organic cracked wheat1 1/4 cups boiling water1/4 cup olive oil3 tablespoons sugar1 1/2 teaspoons salt2 cups King Arthur Unbleached Bread Flour1 cup King Arthur Premium Whole Wheat Flour1 tablespoon vital wheat gluten, optional1/4 cup sunflower see""
    }
}","{
    ""12"": {
        ""recipe_x_ingredients_ounces.id"": 12,
        ""ingredients_ounces.id"": 12,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:47"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""1 3/8 ounces organic cracked wheat10 ounces boiling water1 3/4 ounces olive oil1 1/4 ounces sugar1 1/2 teaspoons salt8 1/2 ounces King Arthur Unbleached Bread Flour4 ounces King Arthur Premium Whole Wheat Flour1 tablespoon vital wheat gluten, optional1 1/""
    }
}","{
    ""12"": {
        ""recipe_x_ingredients_grams.id"": 12,
        ""ingredients_grams.id"": 12,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:47"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""39g organic cracked wheat283g boiling water50g olive oil35g sugar1 1/2 teaspoons salt241g King Arthur Unbleached Bread Flour113g King Arthur Premium Whole Wheat Flour1 tablespoon vital wheat gluten, optional35g sunflower seeds2 teaspoons instant yeast""
    }
}",{}
13,"2017-09-22 04:40:54","Gruyere-Stuffed Crusty Loaves",4.8536587,01/01/2010,"A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Flourish, our King Arthur blog.","To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly. To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk. Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.","Prep 25 mins. to 35 mins. Bake 20 mins. to 35 mins. Total 15 hrs 15 mins. to 20 hrs 15 mins. Yield 4 mini-loaves or 2 standard-size loaves. Nutrition information","Serving Size 1 slice (40g) Servings Per Batch 16 per loaf Amount Per Serving: Calories 100 Calories from Fat 30 Total Fat 3g Saturated Fat 1.5g Trans Fat 0g Cholesterol 10mg Sodium 260mg Total Carbohydrate 13g Dietary Fiber 1g Sugars 0g Protein 5g","{
    ""13"": {
        ""category_2_x_recipe.id"": 13,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""27"": {
        ""category_2_x_recipe.id"": 27,
        ""category_2.id"": 3,
        ""category_2.ts"": ""2017-09-21 21:48:19"",
        ""category_2.title"": ""Filled & stuffed bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""113"": {
        ""category_2_x_recipe.id"": 113,
        ""category_2.id"": 10,
        ""category_2.ts"": ""2017-09-21 21:52:50"",
        ""category_2.title"": ""Rolls, bagels & pretzels"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""123"": {
        ""category_2_x_recipe.id"": 123,
        ""category_2.id"": 11,
        ""category_2.ts"": ""2017-09-21 21:53:46"",
        ""category_2.title"": ""Sandwich bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""13"": {
        ""recipe_x_ingredients_volume.id"": 13,
        ""ingredients_volume.id"": 13,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:54"",
        ""ingredients_volume.key"": ""Starter"",
        ""ingredients_volume.value"": ""1 1/4 cups King Arthur Unbleached Bread Flour1 teaspoon salt1/2 teaspoon instant yeast1/2 cup cool water Dough all of the starter1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*1 teaspoon salt1 tablespoon Pizza Dough Flavor (optional)3 1/2 cups King Ar""
    }
}","{
    ""13"": {
        ""recipe_x_ingredients_ounces.id"": 13,
        ""ingredients_ounces.id"": 13,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:54"",
        ""ingredients_ounces.key"": ""Starter"",
        ""ingredients_ounces.value"": ""5 1/4 ounces King Arthur Unbleached Bread Flour1 teaspoon salt1/2 teaspoon instant yeast4 ounces cool water Dough all of the starter9 ounces to 10 ounces lukewarm water*1 teaspoon salt1 tablespoon Pizza Dough Flavor (optional)14 3/4 ounces King Arthur Unb""
    }
}","{
    ""13"": {
        ""recipe_x_ingredients_grams.id"": 13,
        ""ingredients_grams.id"": 13,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:54"",
        ""ingredients_grams.key"": ""Starter"",
        ""ingredients_grams.value"": ""149g King Arthur Unbleached Bread Flour1 teaspoon salt1/2 teaspoon instant yeast113g cool water Dough all of the starter255g to 10 ounces lukewarm water*1 teaspoon salt1 tablespoon Pizza Dough Flavor (optional)418g King Arthur Unbleached Bread Flour1/2 te""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:54""
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14,"2017-09-22 04:40:55","Cabot Cheddar Soda Bread",4.793103,12/16/2010,"This delicious cheese bread, with its delicately crisp crust and moist interior, is super-simple to put together. Thinking about dinner? You can have this tasty bread on the table in under an hour. Our thanks to our Vermont neighbors, the folks at Cabot Creamery, for this delicious recipe.","Preheat the oven to 375°F. Lightly grease an 8"" square or 9"" round pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened. Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan. Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F. Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot. Yield: 1 loaf, about 12 servings.","Prep 10 mins. to 15 mins. Bake 40 mins. to 45 mins. Total 50 mins. to 60 mins. Yield 1 loaf Nutrition information","Serving Size 1 slice, 80g Servings Per Batch 12 Amount Per Serving: Calories 216 Calories from Fat 100 Total Fat 11g Saturated Fat 6g Trans Fat 0g Cholesterol 50mg Sodium 412mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 2g Protein 9g","{
    ""14"": {
        ""category_2_x_recipe.id"": 14,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""86"": {
        ""category_2_x_recipe.id"": 86,
        ""category_2.id"": 8,
        ""category_2.ts"": ""2017-09-21 21:51:01"",
        ""category_2.title"": ""No-knead bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""99"": {
        ""category_2_x_recipe.id"": 99,
        ""category_2.id"": 9,
        ""category_2.ts"": ""2017-09-21 21:51:36"",
        ""category_2.title"": ""Quick & easy batter bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""14"": {
        ""recipe_x_ingredients_volume.id"": 14,
        ""ingredients_volume.id"": 14,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:55"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 1/2 cups King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt4 tablespoons cold unsalted butter (Cabot preferred), cut into pats8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightl""
    }
}","{
    ""14"": {
        ""recipe_x_ingredients_ounces.id"": 14,
        ""ingredients_ounces.id"": 14,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:55"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""10 1/2 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt2 ounces cold unsalted butter (Cabot preferred), cut into pats8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly ""
    }
}","{
    ""14"": {
        ""recipe_x_ingredients_grams.id"": 14,
        ""ingredients_grams.id"": 14,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:55"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""298g King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt57g cold unsalted butter (Cabot preferred), cut into pats227g Cabot sharp or extra-sharp cheddar, grated283g buttermilk*1 large egg*Don't have but""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:55""
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15,"2017-09-22 04:40:58","No-Knead Cheese Burger Buns",4.892857,04/22/2011,"Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers.","Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces. Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet. Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2"" to 4"" wide. Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F. Brush each bun with some of the melted butter. Bake the buns for 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 190°F, measured with an instant-read thermometer. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature. Yield: 6 big buns.","Prep 10 mins. to 15 mins. Bake 19 mins. to 21 mins. Total 2 hrs 29 mins. to 3 hrs 36 mins. Yield 6 buns Nutrition information","Serving Size 1 bun(114g) Servings Per Batch 6 Amount Per Serving: Calories 360 Calories from Fat 130 Total Fat 15g Saturated Fat 9g Trans Fat 0.5g Cholesterol 46mg Sodium 570mg Total Carbohydrate 46g Dietary Fiber 2g Sugars 2g Protein 10g","{
    ""15"": {
        ""category_2_x_recipe.id"": 15,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""88"": {
        ""category_2_x_recipe.id"": 88,
        ""category_2.id"": 8,
        ""category_2.ts"": ""2017-09-21 21:51:01"",
        ""category_2.title"": ""No-knead bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""118"": {
        ""category_2_x_recipe.id"": 118,
        ""category_2.id"": 10,
        ""category_2.ts"": ""2017-09-21 21:52:50"",
        ""category_2.title"": ""Rolls, bagels & pretzels"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""15"": {
        ""recipe_x_ingredients_volume.id"": 15,
        ""ingredients_volume.id"": 15,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:58"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 3/4 cups King Arthur Unbleached All-Purpose Flour1/3 cup Vermont cheese powder or 1/2 cup finely grated sharp cheddar or Parmesan cheese3/4 teaspoon salt*1 teaspoon onion powder, optional but tasty1 tablespoon sugar2 1/2 teaspoons instant yeast4 tablesp""
    }
}","{
    ""15"": {
        ""recipe_x_ingredients_ounces.id"": 15,
        ""ingredients_ounces.id"": 15,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:58"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""11 1/2 ounces King Arthur Unbleached All-Purpose Flour1 1/4 ounces Vermont cheese powder or 2 ounces finely grated sharp cheddar or Parmesan cheese3/4 teaspoon salt*1 teaspoon onion powder, optional but tasty1 tablespoon sugar2 1/2 teaspoons instant yeast""
    }
}","{
    ""15"": {
        ""recipe_x_ingredients_grams.id"": 15,
        ""ingredients_grams.id"": 15,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:58"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""326g King Arthur Unbleached All-Purpose Flour35g Vermont cheese powder or 2 ounces finely grated sharp cheddar or Parmesan cheese3/4 teaspoon salt*1 teaspoon onion powder, optional but tasty1 tablespoon sugar2 1/2 teaspoons instant yeast57g softened butte""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:58""
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16,"2017-09-22 04:40:59","Three-Cheese Semolina Bread",4.857143,04/20/2010,"With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true.","Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes. Add the three cheeses, and mix until well combined. Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy. Lightly grease a 14"" to 15"" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet. Gently deflate the dough. For one long loaf, shape it into a 13"" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet. Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F. Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf. If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes. Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool. Yield: 1 large or 2 smaller loaves.","Prep 15 mins. to 20 mins. Bake 30 mins. to 40 mins. Total 3 hrs 15 mins. to 4 hrs Yield 1 large or 2 smaller loaves",,"{
    ""16"": {
        ""category_2_x_recipe.id"": 16,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""33"": {
        ""category_2_x_recipe.id"": 33,
        ""category_2.id"": 3,
        ""category_2.ts"": ""2017-09-21 21:48:19"",
        ""category_2.title"": ""Filled & stuffed bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""16"": {
        ""recipe_x_ingredients_volume.id"": 16,
        ""ingredients_volume.id"": 16,
        ""ingredients_volume.ts"": ""2017-09-22 04:40:59"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 cups King Arthur Unbleached All-Purpose Flour1 cup semolina2 teaspoons instant yeast1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor, optional2 tablespoons garlic oil or olive oil1 to 1 1/8 cups lukewarm water1 cup freshly grated Parmesan cheese1 cup""
    }
}","{
    ""16"": {
        ""recipe_x_ingredients_ounces.id"": 16,
        ""ingredients_ounces.id"": 16,
        ""ingredients_ounces.ts"": ""2017-09-22 04:40:59"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""8 1/2 ounces King Arthur Unbleached All-Purpose Flour5 ounces semolina2 teaspoons instant yeast1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor, optional7/8 ounce garlic oil or olive oil8 to 9 ounces lukewarm water4 ounces freshly grated Parmesan chees""
    }
}","{
    ""16"": {
        ""recipe_x_ingredients_grams.id"": 16,
        ""ingredients_grams.id"": 16,
        ""ingredients_grams.ts"": ""2017-09-22 04:40:59"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""241g King Arthur Unbleached All-Purpose Flour142g semolina2 teaspoons instant yeast1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor, optional25g garlic oil or olive oil227 to 255g lukewarm water113g freshly grated Parmesan cheese113g diced Provolone ch""
    }
}","{
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        ""recipe_image.ts"": ""2017-09-22 04:40:59""
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}"
17,"2017-09-22 04:41:03","Asiago Ciabatta",4.903226,01/01/2008,"The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian slipper bread. A well made ciabatta has a chewy crust and an open crumb.","To make the biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. To make the dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. To make dough in a bread machine: Add all of the ingredients and mix this dough on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12"" x 4"" inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese. While the bread is rising, preheat the oven to 450°F. Bake the ciabatta for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Wrap well, and store for 2 days on the counter. Freeze for up to 3 months.","Prep 18 mins. Bake 22 mins. to 26 mins. Total 15 hrs 25 mins. Yield two 12"" x 4"" loaves Nutrition information","Serving Size 1/4 of a loaf, 123g Servings Per Batch 8 Amount Per Serving: Calories 286 Calories from Fat Total Fat 3g Saturated Fat 3g Trans Fat Cholesterol 13mg Sodium 652mg Total Carbohydrate 48g Dietary Fiber 2g Sugars 1g Protein 11g","{
    ""17"": {
        ""category_2_x_recipe.id"": 17,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""42"": {
        ""category_2_x_recipe.id"": 42,
        ""category_2.id"": 4,
        ""category_2.ts"": ""2017-09-21 21:49:09"",
        ""category_2.title"": ""French & Italian bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""17"": {
        ""recipe_x_ingredients_volume.id"": 17,
        ""ingredients_volume.id"": 17,
        ""ingredients_volume.ts"": ""2017-09-22 04:41:03"",
        ""ingredients_volume.key"": ""Biga (Starter)"",
        ""ingredients_volume.value"": ""1 1/2 cups King Arthur Unbleached All-Purpose Flour1/4 cup pumpernickel, rye, or whole wheat flour1 cup water1/8 teaspoon instant yeast Dough all of the starter2 1/2 cups King Arthur Unbleached All-Purpose Flour1/2 cup water1 tablespoon Pizza Dough Flavor""
    }
}","{
    ""17"": {
        ""recipe_x_ingredients_ounces.id"": 17,
        ""ingredients_ounces.id"": 17,
        ""ingredients_ounces.ts"": ""2017-09-22 04:41:03"",
        ""ingredients_ounces.key"": ""Biga (Starter)"",
        ""ingredients_ounces.value"": ""6 1/4 ounces King Arthur Unbleached All-Purpose Flour1 ounce pumpernickel, rye, or whole wheat flour8 ounces water1/8 teaspoon instant yeast Dough all of the starter10 1/2 ounces King Arthur Unbleached All-Purpose Flour4 ounces water1/4 ounce Pizza Dough ""
    }
}","{
    ""17"": {
        ""recipe_x_ingredients_grams.id"": 17,
        ""ingredients_grams.id"": 17,
        ""ingredients_grams.ts"": ""2017-09-22 04:41:03"",
        ""ingredients_grams.key"": ""Biga (Starter)"",
        ""ingredients_grams.value"": ""177g King Arthur Unbleached All-Purpose Flour28g pumpernickel, rye, or whole wheat flour227g water1/8 teaspoon instant yeast Dough all of the starter297g King Arthur Unbleached All-Purpose Flour113g water6g Pizza Dough Flavor (optional)1 1/2 teaspoons sal""
    }
}","{
    ""14"": {
        ""recipe_x_recipe_image.id"": 14,
        ""recipe_image.id"": 14,
        ""recipe_image.ts"": ""2017-09-22 04:41:03""
    }
}"
18,"2017-09-22 04:41:06","Savory Christmas Cheese Bread",4.7777777,11/03/2010,"Red, green and gold: the colors of Christmas. And what nicer way to show the colors than in a tasty loaf of bread? This easy-to-make baking powder bread goes from start to finish in under an hour. Sun-dried tomatoes (or pimientos or red bell peppers) and finely chopped scallions (or chives or green bell peppers) sprinkled throughout give it a festive appearance, making it perfect for a holiday breakfast.","Preheat the oven to 350°F. Grease a 9"" round cake pan, or 9"" round casserole. Mix together the flour, baking powder, salt, cheeses, and softened butter, until well combined and crumbly. Mix in the garlic, scallion tops, and sun-dried tomatoes. Whisk together the eggs and milk (or half & half). Set aside 1 tablespoon of the mixture, to brush on the top of the loaf. Add the remaining egg mixture to the dry ingredients, stirring just until everything is thoroughly moistened. Turn the stiff batter into the prepared pan. Using your wet fingers, smooth it to the edges of the pan. Make it slightly concave, so the edges are slightly higher than the center. Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasoning, if desired. Bake the bread for 35 to 40 minutes, until it's a light golden brown on top, and a cake tester or toothpick inserted into the center comes out clean. Remove the loaf from the oven, and run a heatproof spatula or table knife around the edge of the pan, to loosen the sides. Turn it out of the pan onto a rack to cool. Serve the bread warm, toasted, or at room temperature. It's a wonderful breakfast bread, served with eggs.","Prep 15 mins. to 20 mins. Bake 35 mins. to 40 mins. Total 45 mins. to 55 mins. Yield 1 round loaf, about 12 to 16 servings Nutrition information","Serving Size 85g Servings Per Batch 12 Amount Per Serving: Calories 240 Calories from Fat 90 Total Fat 10g Saturated Fat 5g Trans Fat 0g Cholesterol 85mg Sodium 460mg Total Carbohydrate 28g Dietary Fiber 2g Sugars 3g Protein 10g","{
    ""18"": {
        ""category_2_x_recipe.id"": 18,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""67"": {
        ""category_2_x_recipe.id"": 67,
        ""category_2.id"": 6,
        ""category_2.ts"": ""2017-09-21 21:50:31"",
        ""category_2.title"": ""Holiday bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""106"": {
        ""category_2_x_recipe.id"": 106,
        ""category_2.id"": 9,
        ""category_2.ts"": ""2017-09-21 21:51:36"",
        ""category_2.title"": ""Quick & easy batter bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""18"": {
        ""recipe_x_ingredients_volume.id"": 18,
        ""ingredients_volume.id"": 18,
        ""ingredients_volume.ts"": ""2017-09-22 04:41:06"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""3 cups King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 1/4 teaspoons salt1 cup fresh-grated Parmesan cheese1 cup shredded sharp cheddar, mozzarella, or the cheese of your choice1/4 cup (4 tablespoons) softened butter4 large eggs1/2 cup ""
    }
}","{
    ""18"": {
        ""recipe_x_ingredients_ounces.id"": 18,
        ""ingredients_ounces.id"": 18,
        ""ingredients_ounces.ts"": ""2017-09-22 04:41:06"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""12 3/4 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 1/4 teaspoons salt3 1/2 ounces fresh-grated Parmesan cheese4 ounces shredded sharp cheddar, mozzarella, or the cheese of your choice2 ounces softened butter4 large eggs4 ounc""
    }
}","{
    ""18"": {
        ""recipe_x_ingredients_grams.id"": 18,
        ""ingredients_grams.id"": 18,
        ""ingredients_grams.ts"": ""2017-09-22 04:41:06"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""361g King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 1/4 teaspoons salt100g fresh-grated Parmesan cheese113g shredded sharp cheddar, mozzarella, or the cheese of your choice57g softened butter4 large eggs113g whole milk or half & half3 ""
    }
}","{
    ""15"": {
        ""recipe_x_recipe_image.id"": 15,
        ""recipe_image.id"": 15,
        ""recipe_image.ts"": ""2017-09-22 04:41:06""
    }
}"
19,"2017-09-22 04:41:11","Ham and Cheese Buns",5.0,10/25/2010,"A hearty, savory treat with soup, salad, or on its own. These buns disappeared from our kitchen as quickly as warm chocolate chip cookies!","Mix, then knead together all of the ingredients except the ham and cheese, making a dough that's smooth and resilient. Knead in the ham and cheese. Gather the dough into a ball and place it in a greased bowl. Cover the bowl and let the dough rise for 1 hour, or until it's noticeably puffy. Gently deflate the dough and divide it into 7 pieces. Shape each piece into a ball. Place the dough balls in a lightly greased 1 ½-quart baker or 9"" round cake pan. Cover the pan and allow the dough to rise until puffy, 30 minutes to 1 hour. Near the end of the rising time, preheat the oven to 325°F. Bake the buns for 35 to 40 minutes, tenting after 20 minutes to prevent over-browning. Remove them from the oven, turn them out of the pan, cool completely, and serve. Yield: 7 buns.","Prep 22 mins. to 35 mins. Bake 35 mins. to 40 mins. Total 2 hrs 27 mins. to 3 hrs 45 mins. Yield 7 buns",,"{
    ""19"": {
        ""category_2_x_recipe.id"": 19,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""1228"": {
        ""category_2_x_recipe.id"": 1228,
        ""category_2.id"": 3,
        ""category_2.ts"": ""2017-09-21 21:48:19"",
        ""category_2.title"": ""Filled & stuffed bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""1885"": {
        ""category_2_x_recipe.id"": 1885,
        ""category_2.id"": 10,
        ""category_2.ts"": ""2017-09-21 21:52:50"",
        ""category_2.title"": ""Rolls, bagels & pretzels"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    }
}","{
    ""19"": {
        ""recipe_x_ingredients_volume.id"": 19,
        ""ingredients_volume.id"": 19,
        ""ingredients_volume.ts"": ""2017-09-22 04:41:11"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 3/4 cups King Arthur Unbleached All-Purpose Flour1/4 cup Baker's Special Dry Milk 1/4 cup Vermont cheese powder1 tablespoon sugar1 1/4 teaspoons salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper1 tablespoon instant yeast3 large eggs1/4 cup ""
    }
}","{
    ""19"": {
        ""recipe_x_ingredients_ounces.id"": 19,
        ""ingredients_ounces.id"": 19,
        ""ingredients_ounces.ts"": ""2017-09-22 04:41:11"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""11 3/4 ounces King Arthur Unbleached All-Purpose Flour1 1/4 ounces Baker's Special Dry Milk 1 ounce Vermont cheese powder1 tablespoon sugar1 1/4 teaspoons salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper1 tablespoon instant yeast3 large eggs""
    }
}","{
    ""19"": {
        ""recipe_x_ingredients_grams.id"": 19,
        ""ingredients_grams.id"": 19,
        ""ingredients_grams.ts"": ""2017-09-22 04:41:11"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""333g King Arthur Unbleached All-Purpose Flour35g Baker's Special Dry Milk28g Vermont cheese powder1 tablespoon sugar1 1/4 teaspoons salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper1 tablespoon instant yeast3 large eggs57g lukewarm water57g b""
    }
}","{
    ""16"": {
        ""recipe_x_recipe_image.id"": 16,
        ""recipe_image.id"": 16,
        ""recipe_image.ts"": ""2017-09-22 04:41:11""
    }
}"
20,"2017-09-22 04:41:13","Herbed Cream Cheese Biscuits",4.888889,01/01/2008,"When it's finally warm enough in the morning to eat breakfast on the porch or deck, why not celebrate with something really special? A classic brunch dish is herbed biscuits with smoked salmon and scrambled eggs. Chives are one of the first plants to be ready in spring, with tender, green shoots and puffy pom-pom pink flowers for garnishing. Just the colors on the plate — the green chives in the golden biscuits set next to the orange salmon, and bright yellow eggs — are wonderful.","Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the dry ingredients, including the grated cheese, until everything is evenly distributed. Using a pastry fork or blender, your fingers or an electric mixer, cut in the butter or shortening, and cream cheese. Mix until crumbly. Some larger chunks of cheese and butter can remain. Pour in the milk while tossing with a fork. The dough should remain a bit crumbly, but hold together when squeezed. Add an additional 1 to 2 tablespoons of milk if needed. Turn the dough out onto a lightly floured work surface and fold it over a few times. Pat it into an 8"" square, 3/4"" thick. Cut it into 2"" squares, or use a 2"" round cutter. Place the biscuits on the baking sheet. Bake the biscuits for 16 to 18 minutes, until they're lightly browned. Serve biscuits warm or at room temperature. Store, well-wrapped, at room temperature for 2 days, or for up to a month in the freezer.","Prep 15 mins. Bake 16 mins. to 18 mins. Total 31 mins. to 33 mins. Yield 16 biscuits",,"{
    ""20"": {
        ""category_2_x_recipe.id"": 20,
        ""category_2.id"": 2,
        ""category_2.ts"": ""2017-09-21 21:47:40"",
        ""category_2.title"": ""Cheese bread"",
        ""category_2.category_1"": ""Bread"",
        ""category_1.id"": 1,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Bread""
    },
    ""176"": {
        ""category_2_x_recipe.id"": 176,
        ""category_2.id"": 15,
        ""category_2.ts"": ""2017-09-21 21:56:03"",
        ""category_2.title"": ""Biscuits & croissant"",
        ""category_2.category_1"": ""Breakfast & brunch"",
        ""category_1.id"": 2,
        ""category_1.ts"": ""2017-09-21 21:11:20"",
        ""category_1.title"": ""Breakfast & brunch""
    }
}","{
    ""20"": {
        ""recipe_x_ingredients_volume.id"": 20,
        ""ingredients_volume.id"": 20,
        ""ingredients_volume.ts"": ""2017-09-22 04:41:13"",
        ""ingredients_volume.key"": """",
        ""ingredients_volume.value"": ""2 1/2 cups King Arthur Unbleached All-Purpose Flour1 tablespoon baking powder1 teaspoon salt1/2 teaspoon ground black pepper3 tablespoons chopped fresh chives or 2 tablespoons dried chives1 teaspoon dried thyme1 cup grated sharp cheddar cheese1/4 cup (4 t""
    }
}","{
    ""20"": {
        ""recipe_x_ingredients_ounces.id"": 20,
        ""ingredients_ounces.id"": 20,
        ""ingredients_ounces.ts"": ""2017-09-22 04:41:13"",
        ""ingredients_ounces.key"": """",
        ""ingredients_ounces.value"": ""10 1/2 ounces King Arthur Unbleached All-Purpose Flour3/8 ounce baking powder1 teaspoon salt1/2 teaspoon ground black pepper1/4 ounces chopped fresh chives or 1/8 ounces dried chives1 teaspoon dried thyme4 ounces grated sharp cheddar cheese2 ounces butter""
    }
}","{
    ""20"": {
        ""recipe_x_ingredients_grams.id"": 20,
        ""ingredients_grams.id"": 20,
        ""ingredients_grams.ts"": ""2017-09-22 04:41:13"",
        ""ingredients_grams.key"": """",
        ""ingredients_grams.value"": ""298g King Arthur Unbleached All-Purpose Flour11g baking powder1 teaspoon salt1/2 teaspoon ground black pepper7g chopped fresh chives or 4g dried chives1 teaspoon dried thyme113g grated sharp cheddar cheese57g butter or 46g vegetable shortening, cold170g m""
    }
}",{}