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	<title>Weekend Bakery</title>
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	<link>http://www.weekendbakery.com</link>
	<description>Site for the ambitious home baker</description>
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		<title>The Myth of Double in Size  +Tips!</title>
		<link>http://www.weekendbakery.com/posts/the-myth-of-double-in-size/</link>
		<comments>http://www.weekendbakery.com/posts/the-myth-of-double-in-size/#comments</comments>
		<pubDate>Sun, 12 Feb 2012 14:37:31 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Bread Baking Tips]]></category>
		<category><![CDATA[bread baking tips]]></category>
		<category><![CDATA[bread tips]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7766</guid>
		<description><![CDATA[In lots of bread baking recipes you will encounter a line like this; <em>'Let shaped dough rise until it has almost doubled in size'</em>. 

The scientist in me always wonders what the recipe writer means. Does the writer of the recipe realize that a round shape, for instance the shape of a boule, can increase more than 8 times.. <a href="http://www.weekendbakery.com/posts/the-myth-of-double-in-size/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/the-myth-of-double-in-size/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Making Buttermilk Biscuits &#8211; Trying not to Fumble</title>
		<link>http://www.weekendbakery.com/posts/making-buttermilk-biscuits/</link>
		<comments>http://www.weekendbakery.com/posts/making-buttermilk-biscuits/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 18:20:15 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[biscuits]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[scones]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7203</guid>
		<description><![CDATA[Ever since I first read about American buttermilk biscuits I have been intrigued by them. First there was confusion because of the word biscuit. In the UK a biscuit is a cookie (the word cookie, comes from our Dutch word 'koekje' and was adopted in the US centuries ago). But wait, this biscuit looks like what the British like to call a scone. And the Americans do not seem to ... <a href="http://www.weekendbakery.com/posts/making-buttermilk-biscuits/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/making-buttermilk-biscuits/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>A &#8216;Fluitje&#8217; with Spelt</title>
		<link>http://www.weekendbakery.com/posts/a-fluitje-with-spelt/</link>
		<comments>http://www.weekendbakery.com/posts/a-fluitje-with-spelt/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 12:25:23 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7078</guid>
		<description><![CDATA['Fluitje' is a Dutch word meaning little whistle. My dad is to blame for us calling this loaf a fluitje. So it is really a tribute to him and his tendency to 'brand' a concoctions that is new or different to him with a name of his own invention. But he isn't the only one. Our pain rustique is also called 'Marieke bread' by several people, it's just easier for them I guess, although it's not very fair to Ed who is usually doing most of the pain rustique making and... <a href="http://www.weekendbakery.com/posts/a-fluitje-with-spelt/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/a-fluitje-with-spelt/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Our &#8216;Perfect Christmas&#8217; Stollen</title>
		<link>http://www.weekendbakery.com/posts/our-perfect-christmas-stollen/</link>
		<comments>http://www.weekendbakery.com/posts/our-perfect-christmas-stollen/#comments</comments>
		<pubDate>Sun, 18 Dec 2011 15:51:46 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[stollen]]></category>

		<guid isPermaLink="false">http://www.trifles.nl/?p=293</guid>
		<description><![CDATA[Our Christmas stollen recipe is very dear to us. It is not one to impress with an extensive list of ingredients. It is not overstuffed with candied fruits and nuts. No, our stollen is all about taste and the optimum ratio between filling and bread and staying true to the taste we know and love from our childhood. Of course you can add as much succade, chopped cherries and spices as you like, but if you believe in... <a href="http://www.weekendbakery.com/posts/our-perfect-christmas-stollen/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/our-perfect-christmas-stollen/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Christmas Baking: Brownies with Almonds and Drunken Cherries</title>
		<link>http://www.weekendbakery.com/posts/christmas-baking-brownies-with-almonds-and-drunken-cherries/</link>
		<comments>http://www.weekendbakery.com/posts/christmas-baking-brownies-with-almonds-and-drunken-cherries/#comments</comments>
		<pubDate>Sun, 11 Dec 2011 16:56:01 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[brownies]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[christmas]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7434</guid>
		<description><![CDATA[After I made the drunken cherries I just had to combine them with chocolate. And since you can never go wrong with brownies, a recipe combining them with the cherries and lightly toasted almonds was quickly dreamed up. I hope you like the combination of the different... <a href="http://www.weekendbakery.com/posts/christmas-baking-brownies-with-almonds-and-drunken-cherries/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/christmas-baking-brownies-with-almonds-and-drunken-cherries/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Christmas Baking: Mini Mince Pies</title>
		<link>http://www.weekendbakery.com/posts/christmas-baking-mini-mince-pies/</link>
		<comments>http://www.weekendbakery.com/posts/christmas-baking-mini-mince-pies/#comments</comments>
		<pubDate>Wed, 07 Dec 2011 19:11:55 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[cranberries]]></category>
		<category><![CDATA[mince pies]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7288</guid>
		<description><![CDATA[Christmas is the time for the classics. The English return to their beloved turkey (or even more traditional goose) with stuffing, Christmas pudding (never made it by the way), gingerbread and the little bites featuring in this recipe. A classic English Christmas can... <a href="http://www.weekendbakery.com/posts/christmas-baking-mini-mince-pies/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/christmas-baking-mini-mince-pies/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Our Recipe for Veggie Danish</title>
		<link>http://www.weekendbakery.com/posts/our-recipe-for-veggie-danish/</link>
		<comments>http://www.weekendbakery.com/posts/our-recipe-for-veggie-danish/#comments</comments>
		<pubDate>Sat, 03 Dec 2011 13:01:37 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[veggie danish]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7206</guid>
		<description><![CDATA[This recipe is of our own invention but these buns are very much inspired by our visit to the Eden Bakery at the Eden project in Cornwall. After failing to find any kind of recipe for them, we started experimenting and came up with our own version of this savory concoction. The possibilities for the filling are endless...  <a href="http://www.weekendbakery.com/posts/our-recipe-for-veggie-danish/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/our-recipe-for-veggie-danish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Christmas Baking: Apple Pie Scones with Cranberries</title>
		<link>http://www.weekendbakery.com/posts/christmas-baking-apple-pie-scones-with-cranberries/</link>
		<comments>http://www.weekendbakery.com/posts/christmas-baking-apple-pie-scones-with-cranberries/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 09:00:40 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[apple pie]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[cranberries]]></category>
		<category><![CDATA[scones]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7218</guid>
		<description><![CDATA[Dreaming of a light Christmas! I normally bake these apple pie scones without the cranberries, nutmeg and cloves, but I thought I'd give them the December makeover. I love the tartness of the cranberries and the bright red accents they give. If you are going to make this recipe be sure to... <a href="http://www.weekendbakery.com/posts/christmas-baking-apple-pie-scones-with-cranberries/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/christmas-baking-apple-pie-scones-with-cranberries/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Video: Shaping a Boule</title>
		<link>http://www.weekendbakery.com/posts/video-shaping-a-boule/</link>
		<comments>http://www.weekendbakery.com/posts/video-shaping-a-boule/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 16:39:33 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Bread Movies]]></category>
		<category><![CDATA[boule]]></category>
		<category><![CDATA[levain]]></category>
		<category><![CDATA[shaping]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[whole wheat]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7167</guid>
		<description><![CDATA[This little clip shows you how to shape your dough into a boule (round or ball shaped bread). 
In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough. The aim of this technique is to create tension on the outer...
 <a href="http://www.weekendbakery.com/posts/video-shaping-a-boule/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/video-shaping-a-boule/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bread Baking Tips: Making the Most of your Oven</title>
		<link>http://www.weekendbakery.com/posts/bread-baking-tips-making-the-most-of-your-oven/</link>
		<comments>http://www.weekendbakery.com/posts/bread-baking-tips-making-the-most-of-your-oven/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 11:04:19 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Bread Baking Tips]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[bread oven]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=7026</guid>
		<description><![CDATA[Your oven can make or break your carefully prepared loafs so it is wise to know the workings and sometimes quirky traits of your oven. These tips on temperature, thermostats, steam and stones might be helpful... <a href="http://www.weekendbakery.com/posts/bread-baking-tips-making-the-most-of-your-oven/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/bread-baking-tips-making-the-most-of-your-oven/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Making Ciappe : Italian Olive Oil Crackers with Rosemary</title>
		<link>http://www.weekendbakery.com/posts/making-ciappe-italian-olive-oil-crackers-with-rosemary/</link>
		<comments>http://www.weekendbakery.com/posts/making-ciappe-italian-olive-oil-crackers-with-rosemary/#comments</comments>
		<pubDate>Sat, 24 Sep 2011 13:08:15 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[flatbread]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6921</guid>
		<description><![CDATA[I used to buy ciappe and always liked them as a lovely way to cure a craving for something salty or when on the run. For some reason beyond my comprehension it did not sink in to make them myself. Which is strange because 'what's in it and can I make this myself' is usually my first though when encountering... <a href="http://www.weekendbakery.com/posts/making-ciappe-italian-olive-oil-crackers-with-rosemary/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/making-ciappe-italian-olive-oil-crackers-with-rosemary/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Weekend Bakery Projects: Veggie Danish &amp; Fudge</title>
		<link>http://www.weekendbakery.com/posts/weekend-bakery-projects-veggie-danisch-fudge/</link>
		<comments>http://www.weekendbakery.com/posts/weekend-bakery-projects-veggie-danisch-fudge/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 15:04:27 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Baking Projects]]></category>
		<category><![CDATA[fudge]]></category>
		<category><![CDATA[savory danish]]></category>
		<category><![CDATA[veggie danish]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6651</guid>
		<description><![CDATA[How great is it to enjoy your traveling and have something to look forward to when you get home. That's how I feel every time I witness something inspirational while on holiday. Our travels through Devon and Cornwall, although not the bread feast we had hoped for, where full of new food experiences...which led to lots of fudge and veggie danish... <a href="http://www.weekendbakery.com/posts/weekend-bakery-projects-veggie-danisch-fudge/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/weekend-bakery-projects-veggie-danisch-fudge/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Video: The Stretch &amp; Fold Method</title>
		<link>http://www.weekendbakery.com/posts/the-stretch-fold-method/</link>
		<comments>http://www.weekendbakery.com/posts/the-stretch-fold-method/#comments</comments>
		<pubDate>Sun, 31 Jul 2011 13:32:01 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Bread Movies]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6700</guid>
		<description><![CDATA[A little clip demonstrating stretching and folding bread dough. The stretch and fold method helps to gently develop the gluten in your dough. It works very well with these higher hydration doughs. We like the technique very much because although you get to use your hands and feel the dough, it is... <a href="http://www.weekendbakery.com/posts/the-stretch-fold-method/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/the-stretch-fold-method/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pizza Dough with a Poolish</title>
		<link>http://www.weekendbakery.com/posts/pizza-dough-with-a-poolish/</link>
		<comments>http://www.weekendbakery.com/posts/pizza-dough-with-a-poolish/#comments</comments>
		<pubDate>Thu, 07 Jul 2011 13:51:39 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6592</guid>
		<description><![CDATA[If you you are not stressed for time and are looking for maximum taste, try and make my favorite pizza dough, using a poolish preferment. A poolish is made in a minute, the only thing is you have to think in advance... <a href="http://www.weekendbakery.com/posts/pizza-dough-with-a-poolish/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/pizza-dough-with-a-poolish/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Our Favorite Whole Wheat Levain Loaf</title>
		<link>http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/</link>
		<comments>http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/#comments</comments>
		<pubDate>Thu, 02 Jun 2011 14:53:21 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[rye]]></category>
		<category><![CDATA[whole wheat]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6260</guid>
		<description><![CDATA[Do you need a bit of encouragement to start making a super healthy whole wheat loaf? Awful childhood memories like me of stale and even rancid bread? Get out and buy the best fresh! organic whole wheat you can find and give this loaf a chance! It is nothing like your memories, it is about ... <a href="http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>My Baking Powder &amp; Self Raising Flour</title>
		<link>http://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/</link>
		<comments>http://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/#comments</comments>
		<pubDate>Fri, 29 Apr 2011 12:10:26 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[baking powder]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6157</guid>
		<description><![CDATA[For many years I used baking powder from the organic store. Then I got the idea to make it myself, just for the fun of it and also learn more about the how and why. Now I can make baking powder and self raising flour with my favorite organic flour for many bakes and... <a href="http://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Delicate Jam Filled Almond Shortbreads</title>
		<link>http://www.weekendbakery.com/posts/delicate-jam-filled-almond-shortbreads/</link>
		<comments>http://www.weekendbakery.com/posts/delicate-jam-filled-almond-shortbreads/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 15:18:12 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[shortbread]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=5065</guid>
		<description><![CDATA[I don't know if you have to be a girl to truly appreciate a tea party with dainty little cakes and cookies. I do know that men have no problem eating these little jam filled gems, no matter how they are presented. When I discovered the rose petal and quince jelly I was delighted because this way they will be perfect for my rose themed tea party!    <a href="http://www.weekendbakery.com/posts/delicate-jam-filled-almond-shortbreads/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/delicate-jam-filled-almond-shortbreads/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>My Tomato &amp; Basil Focaccia</title>
		<link>http://www.weekendbakery.com/posts/tomato-basil-focaccia/</link>
		<comments>http://www.weekendbakery.com/posts/tomato-basil-focaccia/#comments</comments>
		<pubDate>Tue, 29 Mar 2011 14:20:42 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[focaccia]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6267</guid>
		<description><![CDATA[We tend to use rather less than more salt in our breads. It is just not necessary because the bread is allowed to develop so much taste that too much salt would just spoil it. But there are exceptions, pizza for example benefits from a salty crust and so does this tomato and basil focaccia... 
 <a href="http://www.weekendbakery.com/posts/tomato-basil-focaccia/">[...]</a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Apple Cider Bread</title>
		<link>http://www.weekendbakery.com/posts/apple-cider-bread/</link>
		<comments>http://www.weekendbakery.com/posts/apple-cider-bread/#comments</comments>
		<pubDate>Fri, 11 Mar 2011 18:53:43 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Best Bread Recipes]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[cider]]></category>
		<category><![CDATA[sourdough]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6136</guid>
		<description><![CDATA[It has taken us a while to perfect this recipe. There are many variables to take into account: the amount and kind of cider and apples, type of flour, amount of kneading, the times and temperatures and so on. So we did quite a few test runs before... <a href="http://www.weekendbakery.com/posts/apple-cider-bread/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/apple-cider-bread/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Muesli Muffins</title>
		<link>http://www.weekendbakery.com/posts/munchie-muesli-muffins/</link>
		<comments>http://www.weekendbakery.com/posts/munchie-muesli-muffins/#comments</comments>
		<pubDate>Fri, 04 Mar 2011 17:50:51 +0000</pubDate>
		<dc:creator>Weekend Bakers</dc:creator>
				<category><![CDATA[Sweet Baking]]></category>
		<category><![CDATA[muesli]]></category>
		<category><![CDATA[muffins]]></category>

		<guid isPermaLink="false">http://www.weekendbakery.com/?p=6144</guid>
		<description><![CDATA[Eating cupcakes can be a bit of a guilty pleasure, something you do not do every day. But with muffins it's a different cup of tea, I can eat them every day and feel no remorse at all! Even though they contain a lot of sugar and a bit of fat too, they have this healthy aura I like to hold on to... <a href="http://www.weekendbakery.com/posts/munchie-muesli-muffins/">[...]</a>]]></description>
		<wfw:commentRss>http://www.weekendbakery.com/posts/munchie-muesli-muffins/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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