{"id":17988,"date":"2025-07-26T19:38:54","date_gmt":"2025-07-26T16:38:54","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=17988"},"modified":"2025-07-26T19:38:54","modified_gmt":"2025-07-26T16:38:54","slug":"rezept-fur-amish-weisbrot","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=17988","title":{"rendered":"Rezept f\u00fcr Amish-Wei\u00dfbrot"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Es ist etwas sehr Befriedigendes,&nbsp;<strong>Amish-Wei\u00dfbrot<\/strong>&nbsp;selbst zu backen. Die weiche, leicht s\u00fc\u00dfe Krume und die goldbraune Kruste erinnern mich an Brot, das man nur in gem\u00fctlichen Landk\u00fcchen bekommt. Wenn ich es backe, verwandelt allein der Duft meine K\u00fcche in eine warme, einladende Oase, und es h\u00e4lt sich nie l\u00e4nger als einen Tag auf meiner Arbeitsplatte.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201eSelbstgebackenes Brot ist ein Liebesbrief an Ihre K\u00fcche. Und Amish-Wei\u00dfbrot? Das ist die Signatur unten.\u201c \u2013 @LoafAndLove<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Warum ich immer wieder zu diesem Brot zur\u00fcckkehre<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dieses Rezept ist ein fester Bestandteil meiner K\u00fcche, nicht nur weil es einfach ist, sondern weil es jedes Mal gelingt. Deshalb liebe ich es so sehr:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Weich und leicht s\u00fc\u00df:<\/strong>\u00a0Eine Spur Zucker verleiht ihm eine sanfte S\u00fc\u00dfe, die sowohl zu herzhaften als auch zu s\u00fc\u00dfen Bel\u00e4gen passt.<\/li>\n\n\n\n<li><strong>Ideal f\u00fcr Anf\u00e4nger:<\/strong>\u00a0Keine ausgefallenen Techniken oder Ausr\u00fcstung erforderlich.<\/li>\n\n\n\n<li><strong>Vielseitig einsetzbar:<\/strong>\u00a0Sandwiches, Toast, French Toast oder auch Brotpudding.<\/li>\n\n\n\n<li><strong>Gefrierfreundlich:<\/strong>\u00a0Backen Sie zwei Brote und frieren Sie eines f\u00fcr sp\u00e4ter ein.<\/li>\n\n\n\n<li><strong>Wundersch\u00f6nes Aufgehen:<\/strong>\u00a0Dank der Hefe-Zucker-Kombination geht dieses Brot traumhaft auf.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ich habe es an ruhigen Morgen, f\u00fcr besondere Anl\u00e4sse und einfach, weil ich den wohltuenden Duft von frisch gebackenem Brot brauchte, zubereitet. Es entt\u00e4uscht nie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Schritt-f\u00fcr-Schritt-Anleitung zur Herstellung von Amish-Wei\u00dfbrot<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Zutaten<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2 Tassen<\/strong>\u00a0warmes Wasser (ca. 43\u201349 \u00b0C)<\/li>\n\n\n\n<li><strong>\u2154 Tasse<\/strong>\u00a0wei\u00dfer Zucker<\/li>\n\n\n\n<li><strong>1\u00bd Essl\u00f6ffel<\/strong>\u00a0Hefe<\/li>\n\n\n\n<li><strong>1\u00bd Teel\u00f6ffel<\/strong>\u00a0Salz<\/li>\n\n\n\n<li><strong>\u00bc Tasse<\/strong>\u00a0Pflanzen\u00f6l<\/li>\n\n\n\n<li><strong>6 Tassen<\/strong>\u00a0Allzweckmehl<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Wegbeschreibung<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1: Aktivieren Sie die Hefe<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mischen Sie in einer gro\u00dfen Sch\u00fcssel das warme Wasser und den Zucker.<\/li>\n\n\n\n<li>Die Hefe dar\u00fcberstreuen und 5\u201315 Minuten ruhen lassen, bis sie sch\u00e4umt.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>&nbsp;2: Den Teig herstellen<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>F\u00fcgen Sie Salz, Pflanzen\u00f6l und 3 Tassen Mehl hinzu.<\/li>\n\n\n\n<li>Verr\u00fchren, bis alles gut vermischt ist. Bei Verwendung eines Mixers auf einen Knethaken umsteigen und das restliche Mehl hinzuf\u00fcgen.<\/li>\n\n\n\n<li>Mischen, bis sich der Teig vom Sch\u00fcsselrand l\u00f6st.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3: Kneten und erster Aufgang<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Auf eine leicht bemehlte Fl\u00e4che geben und eine Minute lang kneten, bis der Teig glatt ist.<\/li>\n\n\n\n<li>In eine gefettete Sch\u00fcssel geben, wenden, um beide Seiten zu bedecken, und mit einem warmen, feuchten Handtuch oder Plastikfolie abdecken.<\/li>\n\n\n\n<li>An einem warmen, zugfreien Ort etwa 1 Stunde gehen lassen oder bis sich die Gr\u00f6\u00dfe verdoppelt hat.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>4: Die Brote formen<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Den Teig durchkneten und in zwei H\u00e4lften teilen.<\/li>\n\n\n\n<li>Dr\u00fccken Sie jedes St\u00fcck zu einem Rechteck flach und rollen Sie es dann fest wie eine Biskuitrolle auf.<\/li>\n\n\n\n<li>Dr\u00fccken Sie die Enden zusammen und legen Sie den Kuchen in zwei gefettete 9\u00d75-Kastenformen.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>5: Letzter Schritt: Aufgehen und Backen<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Abdecken und nochmals 30\u201350 Minuten gehen lassen, bis der Teig \u00fcber den Pfannenrand hinausragt.<\/li>\n\n\n\n<li>Heizen Sie Ihren Backofen auf 175 \u00b0C (350 \u00b0F) vor.<\/li>\n\n\n\n<li>25\u201330 Minuten backen, bis es goldbraun ist und beim Klopfen auf die Oberseite hohl klingt.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>6: Abk\u00fchlen und servieren<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bestreichen Sie warme Brote mit geschmolzener Butter, um ihnen eine weiche, gl\u00e4nzende Oberfl\u00e4che zu verleihen.<\/li>\n\n\n\n<li>10 Minuten in den Pfannen abk\u00fchlen lassen, dann zum vollst\u00e4ndigen Abk\u00fchlen auf ein Kuchengitter legen.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\" id=\"attachment_877\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"633\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-165.jpeg\" alt=\"\" class=\"wp-image-17989\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-165.jpeg 1024w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-165-300x185.jpeg 300w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2025\/07\/image-165-768x475.jpeg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Homemade Amish white bread cooling on a rack with a brushed butter top<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Chef\u2019s Notes and Insider Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Don\u2019t rush the rise:<\/strong>\u00a0A full rise gives you that soft, fluffy interior.<\/li>\n\n\n\n<li><strong>Use fresh yeast:<\/strong>\u00a0Old yeast won\u2019t activate properly and your bread won\u2019t rise.<\/li>\n\n\n\n<li><strong>Sweet tooth?<\/strong>\u00a0Add a touch more sugar and this bread becomes a treat all on its own.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Amish White Bread Stacks Up Against Other Loaves<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Creative Ways to Use Amish White Bread<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Everyday and Unexpected Ideas<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>French Toast:<\/strong>\u00a0The sweetness of this bread is ideal for egg soaked breakfast bliss.<\/li>\n\n\n\n<li><strong>Grilled Cheese:<\/strong>\u00a0Adds a hint of sweet to balance sharp cheddar or mozzarella.<\/li>\n\n\n\n<li><strong>Croutons:<\/strong>\u00a0Cube, season, and bake until crispy for salad perfection.<\/li>\n\n\n\n<li><strong>Stuffing:<\/strong>\u00a0Use day old bread in your next savory stuffing with herbs and broth.<\/li>\n\n\n\n<li><strong>Jam and Butter:<\/strong>\u00a0Keep it simple. This bread doesn\u2019t need much to shine.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Perfect Pairings for Amish White Bread<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>With sweet spreads:<\/strong>\u00a0Jam, honey, or nut butter.<\/li>\n\n\n\n<li><strong>With savory meals:<\/strong>\u00a0Soups, salads, and stews.<\/li>\n\n\n\n<li><strong>As a brunch board:<\/strong>\u00a0Serve slices with eggs, fruit, and cheese.<\/li>\n\n\n\n<li><strong>With desserts:<\/strong>\u00a0Turn it into bread pudding with leftover slices.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cSoft on the inside, golden on the outside this bread turns your kitchen into a bakery.\u201d \u2013 @RiseAndLoaf<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">What Makes Amish White Bread So Unique?<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Softness, Simplicity, and Sweetness in Every Slice<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Unlike rustic or artisan loaves, Amish white bread has a soft, tender crumb that practically melts in your mouth. Its charm lies in its straightforward ingredients no eggs, no milk, just pantry staples. The subtle sweetness from sugar balances the salt and oil, giving it that rich flavor profile that reminds me of childhood breakfasts at grandma\u2019s.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sweet but not dessert sweet:<\/strong>\u00a0Just enough sugar to make it pleasant with butter or jam.<\/li>\n\n\n\n<li><strong>No hard crust:<\/strong>\u00a0This is a soft bread through and through perfect for little ones and picky eaters.<\/li>\n\n\n\n<li><strong>Rises beautifully:<\/strong>\u00a0Sugar feeds the yeast, creating a consistent, high rise every time.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Wenn Sie unsere weichen Br\u00f6tchen probiert haben, werden Sie feststellen, dass das Wei\u00dfbrot der Amischen dieselbe luftige, wolkenartige Textur hat.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cAmish bread reminds you that sometimes, simplicity is what makes a loaf unforgettable.\u201d \u2013 @CrumbConfessions<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">How It Compares to Other White Breads<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Here\u2019s a comparison table to help you understand where Amish white bread stands against its bakery cousins:<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Baking Tips From My Kitchen to Yours<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How to Guarantee a Perfect Rise Every Time<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">When I first started baking, I often struggled with inconsistent rises. Amish white bread helped me understand the rhythm of dough. Here are my personal tips for&nbsp;<strong>fluffy loaves every time<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Warm but not hot water:<\/strong>\u00a0Aim for 110-115\u00b0F. Hot water kills yeast, cold water slows it down.<\/li>\n\n\n\n<li><strong>Use fresh yeast:<\/strong>\u00a0Check your expiration date and store it in the fridge for best results.<\/li>\n\n\n\n<li><strong>Let it rise in a warm spot:<\/strong>\u00a0An oven with just the light on or a turned off microwave works great.<\/li>\n\n\n\n<li><strong>Don\u2019t over flour:<\/strong>\u00a0Dough should be slightly sticky too much flour = dense loaves.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Haben Sie immer noch Probleme mit der Teigtextur? Tipps zum Kneten und zum Feuchtigkeitsausgleich finden Sie in unserem Leitfaden f\u00fcr weichen Brotteig.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cBread dough is like a mood ring how it feels tells you everything you need to know.\u201d \u2013 @KneadToKnow<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">Why Butter on Top Matters<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s more than just flavor. Brushing melted butter onto warm loaves locks in moisture and softens the crust. Without it, the top might get a little too firm once cooled.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Glossy finish:<\/strong>\u00a0Butter gives that bakery style golden shine.<\/li>\n\n\n\n<li><strong>Extra richness:<\/strong>\u00a0It seeps into the crust, adding flavor without overpowering the bread.<\/li>\n\n\n\n<li><strong>Softens texture:<\/strong>\u00a0Especially helpful for slicing and storing.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Sie k\u00f6nnen es auch mit Honigbutter f\u00fcr eine s\u00fc\u00dfere Note oder Knoblauchbutter f\u00fcr Br\u00f6tchen versuchen. Lust auf mehr buttrige Inspiration? Unsere Butterkekse sind eine weitere k\u00f6stliche M\u00f6glichkeit, Ihre Butter sinnvoll zu nutzen.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Serving and Meal Ideas With Amish White Bread<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Breakfast, Lunch, and Beyond<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This bread works at every meal. I\u2019ve used it as a base for everything from classic sandwiches to indulgent desserts. Try these ideas:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>French Toast Sticks:<\/strong>\u00a0Slice into strips, dip in cinnamon vanilla egg mix, and pan fry.<\/li>\n\n\n\n<li><strong>Loaded Sandwiches:<\/strong>\u00a0Turkey, cheddar, cranberry sauce it holds up to heavy fillings.<\/li>\n\n\n\n<li><strong>Mini Grilled Cheese Dippers:<\/strong>\u00a0Cut into cubes and toast with cheese for soup dippers.<\/li>\n\n\n\n<li><strong>Sweet bread pudding:<\/strong>\u00a0Cube stale slices and bake with custard, cinnamon, and raisins.<\/li>\n\n\n\n<li><strong>PB&amp;J, leveled up:<\/strong>\u00a0Toast it first, spread thick peanut butter, and a layer of honey or jam.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Looking for the perfect soup to pair with grilled cheese? Our hearty&nbsp;<a href=\"https:\/\/www.recipescrock.com\/cowboy-soup-recipe-hearty-cheesy-delicious\/\" target=\"_blank\" rel=\"noreferrer noopener\">cowboy soup<\/a>&nbsp;adds that rustic complement that makes it a full comfort meal.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cThis bread\u2019s not just soft it\u2019s strong. It stands up to anything you pile on it.\u201d \u2013 @CrumbChampion<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">How to Store and Freeze Like a Pro<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Room temp:<\/strong>\u00a0Store loaves in a bread box or wrapped in a towel for up to 4 days.<\/li>\n\n\n\n<li><strong>Fridge:<\/strong>\u00a0Avoid refrigerating it can dry out the bread faster.<\/li>\n\n\n\n<li><strong>Freezer:<\/strong>\u00a0Slice before freezing and wrap well. Toast slices directly from frozen.<\/li>\n\n\n\n<li><strong>Reviving:<\/strong>\u00a0Wrap in foil and warm in the oven at 300\u00b0F for 10-15 minutes.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">This works especially well if you\u2019re making multiple loaves. Bake on Sunday and enjoy fresh bread all week long.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Flavor and Customize Your Loaf<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Turn Basic Into Gourmet With a Few Tweaks<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">After mastering the base recipe, I started playing around with flavors. Amish white bread is a blank canvas for customization. Try adding:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cinnamon and raisins:<\/strong>\u00a0Mix into the dough for a breakfast loaf.<\/li>\n\n\n\n<li><strong>Chopped herbs:<\/strong>\u00a0Rosemary or thyme for savory meals.<\/li>\n\n\n\n<li><strong>Cheese shreds:<\/strong>\u00a0Cheddar or mozzarella for a melty twist.<\/li>\n\n\n\n<li><strong>Seeds or oats:<\/strong>\u00a0Sprinkle on top before baking for texture and nutrition.<\/li>\n\n\n\n<li><\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cA pinch of cinnamon or a handful of herbs can turn a humble loaf into a crowd favorite.\u201d \u2013 @FlavorFormulas<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Calories and Nutrition (Per Slice \u2013 Approx. 16 per loaf)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories:<\/strong>\u00a0170<\/li>\n\n\n\n<li><strong>Carbohydrates:<\/strong>\u00a030g<\/li>\n\n\n\n<li><strong>Protein:<\/strong>\u00a04g<\/li>\n\n\n\n<li><strong>Fat:<\/strong>\u00a04g<\/li>\n\n\n\n<li><strong>Sodium:<\/strong>\u00a0150mg<\/li>\n\n\n\n<li><strong>Sugar:<\/strong>\u00a06g<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">FAQs About Amish White Bread<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use whole wheat flour instead?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">You can replace up to 50% of the flour with whole wheat, but the bread will be denser.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How should I store it?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Keep in a bread bag or airtight container at room temperature for 3-4 days. For longer storage, slice and freeze.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why is my bread dense?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Most likely under proofed or the yeast was inactive. Ensure your dough doubles in size during each rise.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make rolls instead of loaves?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Absolutely. Shape the dough into 12 balls, let them rise, and bake at 350\u00b0F for 18-20 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I reduce the sugar?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. You can cut it to \u2153 cup for a less sweet version it still rises well.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Es ist etwas sehr Befriedigendes,&nbsp;Amish-Wei\u00dfbrot&nbsp;selbst zu backen. Die weiche, leicht s\u00fc\u00dfe Krume und die goldbraune Kruste erinnern mich an Brot, das man nur in gem\u00fctlichen Landk\u00fcchen bekommt. Wenn ich es [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":17990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-17988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/17988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17988"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/17988\/revisions"}],"predecessor-version":[{"id":17991,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/17988\/revisions\/17991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/17990"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}