<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Chapata on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/chapata/</link><description>Recent content in Chapata on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Thu, 22 Nov 2012 12:03:47 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/chapata/index.xml" rel="self" type="application/rss+xml"/><item><title>Ciabatta Bread</title><link>https://picsandcakes.com/blog/en/posts/pan-de-chapata/</link><pubDate>Thu, 22 Nov 2012 12:03:47 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/pan-de-chapata/</guid><description>&lt;p>&lt;strong>&lt;a href="http://www.wholekitchen.info/">Whole Kitchen&lt;/a> in their Savory Challenge for the month of November invites us to prepare an Italian classic: &amp;ldquo;Ciabatta&amp;rdquo;.&lt;/strong> I had been really wanting to make this recipe but I never thought it would turn out well, and&amp;hellip; it turned out so well, yes indeed! It even looked like a real ciabatta. The recipe is slow because of the rising times, but it&amp;rsquo;s simple to make and the result is incredibly good.&lt;/p></description></item></channel></rss>