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	<title>Jessica&#039;s Dinner Party &#187; bread</title>
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		<title>Tomato, Egg, and Goat Cheese on Poilâne</title>
		<link>http://www.jessicasdinnerparty.com/2010/06/tomato-egg-and-goat-cheese-on-poilane/</link>
		<comments>http://www.jessicasdinnerparty.com/2010/06/tomato-egg-and-goat-cheese-on-poilane/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 20:59:39 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[bakeries & restaurants]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sandwiches]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[herbs de provence]]></category>
		<category><![CDATA[poilane]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=898</guid>
		<description><![CDATA[Le pain Poilâne is the most well known bread in Paris.  Ironically, it is not a baguette, but rather a round and rustic sourdough loaf.  Even if Poilâne isn&#8217;t a family&#8217;s local boulangerie, or bakery (which is the case for the majority of people), everyone has had Poilâne.  It is served in many bistros and [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Homemade Bagels and Lox Cream Cheese</title>
		<link>http://www.jessicasdinnerparty.com/2009/11/homemade-bagels-and-lox-cream-cheese/</link>
		<comments>http://www.jessicasdinnerparty.com/2009/11/homemade-bagels-and-lox-cream-cheese/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 14:02:04 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[bagels]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[lox]]></category>
		<category><![CDATA[NaBloPoMo]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=610</guid>
		<description><![CDATA[It&#8217;s finally the end of the month.  When I think back to the beginning of November this day seemed so far away, but somehow four weeks went by in a flash.  I&#8217;m actually really surprised at how comfortable I became with blogging everyday.  Not saying that I didn&#8217;t have slumps or one liners, but I [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>No Knead Brioche</title>
		<link>http://www.jessicasdinnerparty.com/2009/11/no-knead-brioche/</link>
		<comments>http://www.jessicasdinnerparty.com/2009/11/no-knead-brioche/#comments</comments>
		<pubDate>Sun, 29 Nov 2009 11:55:45 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[brioche]]></category>
		<category><![CDATA[NaBloPoMo]]></category>
		<category><![CDATA[no knead]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=606</guid>
		<description><![CDATA[I&#8217;ve been wanting to make croissants again but haven&#8217;t had the time  With the rolling, folding, and endless waiting, not to mention the fact that the dough needs to be used between 8 and 18 hours, the timing just hasn&#8217;t worked.  So, I decided to look for a nice alternative in Artisan Bread in Five [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Banana Almond Bread</title>
		<link>http://www.jessicasdinnerparty.com/2009/11/banana-almond-bread/</link>
		<comments>http://www.jessicasdinnerparty.com/2009/11/banana-almond-bread/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 21:00:53 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[banana]]></category>
		<category><![CDATA[NaBloPoMo]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=458</guid>
		<description><![CDATA[I didn’t know what a real oven looked like until about the eighth grade.  Well, at least I thought I didn’t.  That area under the stove with wire racks and a heavy door was a cabinet.  The pots and pans were stored there.  It’s actually a pretty nifty idea if you lack major storage space [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>No Knead Olive Bread</title>
		<link>http://www.jessicasdinnerparty.com/2009/08/no-knead-olive-bread/</link>
		<comments>http://www.jessicasdinnerparty.com/2009/08/no-knead-olive-bread/#comments</comments>
		<pubDate>Mon, 24 Aug 2009 15:05:44 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[no knead]]></category>
		<category><![CDATA[olive]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=253</guid>
		<description><![CDATA[No knead bread is really fantastic because it&#8217;s easy.  There aren&#8217;t very many special skills involved.  As long as you know how to measure ingredients and mix them together you&#8217;re set to go.   If there is one secret ingredient here it would be patience.  According to the famous bible of no knead baking, you [...]]]></description>
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		<slash:comments>9</slash:comments>
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