<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Soupbelly &#187; Breads</title>
	<atom:link href="http://soupbelly.com/category/recipes/breads/feed/" rel="self" type="application/rss+xml" />
	<link>http://soupbelly.com</link>
	<description>A blog about food and photography.</description>
	<lastBuildDate>Mon, 21 May 2012 18:18:56 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Calzones.</title>
		<link>http://soupbelly.com/2010/08/09/calzones/</link>
		<comments>http://soupbelly.com/2010/08/09/calzones/#comments</comments>
		<pubDate>Mon, 09 Aug 2010 17:09:08 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/08/09/calzones/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology&#160; Making calzones couldn’t be easier. The fillings can be versatile, just like making pizza. I stuffed mine with pepperoni, basil and mozzarella, and served it with some spicy marinara sauce. You can also make it with sausage and peppers, cauliflower and cheese, sausage and cauliflower, spinach and ricotta, etc. Or stuff <a href='http://soupbelly.com/2010/08/09/calzones/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/08/09/calzones/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Baked Cinnamon French Toast</title>
		<link>http://soupbelly.com/2010/06/07/baked-cinnamon-french-toast/</link>
		<comments>http://soupbelly.com/2010/06/07/baked-cinnamon-french-toast/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 18:17:47 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/06/07/baked-cinnamon-french-toast/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I couldn’t choose which photo I was in love with more so I decided to post all of them. I got this recipe from The Pioneer Woman’s website, so check out her process photos if you’re interested. I tweaked it a bit though; I substituted coconut milk for the milk and <a href='http://soupbelly.com/2010/06/07/baked-cinnamon-french-toast/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/06/07/baked-cinnamon-french-toast/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Cheesy Popovers</title>
		<link>http://soupbelly.com/2010/05/24/cheesy-popovers/</link>
		<comments>http://soupbelly.com/2010/05/24/cheesy-popovers/#comments</comments>
		<pubDate>Mon, 24 May 2010 15:04:24 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/05/24/cheesy-popovers/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Popovers are a great breakfast dish, or even a dinner side dish. They are baked with a mixture of cheddar cheese and herbs, and have a light spongy texture. These remind me of the cheesy biscuits they serve you at red lobster, but a lot less dense. And they’re extremely easy <a href='http://soupbelly.com/2010/05/24/cheesy-popovers/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/05/24/cheesy-popovers/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>America, F**k Yeah! Cupcakes</title>
		<link>http://soupbelly.com/2009/07/03/america-fk-yeah-cupcakes/</link>
		<comments>http://soupbelly.com/2009/07/03/america-fk-yeah-cupcakes/#comments</comments>
		<pubDate>Fri, 03 Jul 2009 11:38:53 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/07/03/america-fk-yeah-cupcakes/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Like I said in previous posts, I’m not much of a baker. It might LOOK like I’m a baker as shown in the picture above, but that is the extent of my abilities, in baking and decorating. My apathy towards baking stems from not having a sweet tooth. We are attending <a href='http://soupbelly.com/2009/07/03/america-fk-yeah-cupcakes/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/07/03/america-fk-yeah-cupcakes/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Banana Cake with Chantilly Filling and Cream Cheese Frosting</title>
		<link>http://soupbelly.com/2009/05/13/banana-cake-with-chantilly-filling-and-cream-cheese-frosting/</link>
		<comments>http://soupbelly.com/2009/05/13/banana-cake-with-chantilly-filling-and-cream-cheese-frosting/#comments</comments>
		<pubDate>Wed, 13 May 2009 14:45:52 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=313</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  Okay, so I make cake like a 4 year old would. I haven&#8217;t made a cake since I was practically 4 years old, because I like salty things more than sugary things. Don&#8217;t mind the salt and pepper shakers in my photo, I didn&#8217;t salt and pepper my cake! I just forgot <a href='http://soupbelly.com/2009/05/13/banana-cake-with-chantilly-filling-and-cream-cheese-frosting/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/05/13/banana-cake-with-chantilly-filling-and-cream-cheese-frosting/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Amish Friendship Bread</title>
		<link>http://soupbelly.com/2009/04/30/almond-joy-amish-friendship-bread/</link>
		<comments>http://soupbelly.com/2009/04/30/almond-joy-amish-friendship-bread/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 19:29:45 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=168</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology This was THE LONGEST PREP TIME FOR A RECIPE EVER. Fortunately, I received a pre-made starter from a friend that was already 3 days into the 10 day prep. And I STILL think it was the longest time ever.  Was it worth it?  I&#8217;d say so. The bread is incredibly moist <a href='http://soupbelly.com/2009/04/30/almond-joy-amish-friendship-bread/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/04/30/almond-joy-amish-friendship-bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Garlic Bread</title>
		<link>http://soupbelly.com/2009/04/21/garlic-bread/</link>
		<comments>http://soupbelly.com/2009/04/21/garlic-bread/#comments</comments>
		<pubDate>Tue, 21 Apr 2009 21:05:46 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://imadumpling.wordpress.com/?p=88</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Slice a baguette down the middle like you are making a sub. In a small bowl, mix 2 tbsp melted butter, 2 cloves crushed garlic, and salt. Brush mixture onto bread.  Toast in oven (set to broil) until edges are golden brown. Shouldn&#8217;t take more than a minute to toast, so watch <a href='http://soupbelly.com/2009/04/21/garlic-bread/' class='excerpt-more'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/04/21/garlic-bread/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
	</channel>
</rss>

