Receiving your photos always makes my day. Please say where you’re from and you can include yourself in the photo too! (I post these manually so you won’t see it right away.) Use this link to send your photo: MyJennyRecipe@gmail.com
**DON’T FORGET TO ATTACH YOUR PHOTO**
DONNA MADE MY SWEET & SOUR CHICKEN
“Jenny, I made this tonight for dinner using chicken thighs and it was delicious! Thank you for publishing. I did add a small can of drained water chestnuts because we love the added crunch.”
– I’m so glad to see this recipe since I love it so much myself. Thank you for sending the photo. – jenny
PAT MADE MY SIMPLE WHOLE WHEAT & WHITE BREAD WITH EGG
“I am so pleased and proud of my accomplishing such a great recipe from Jenny. The whole wheat simple method is just that . But the bread itself is delicious. The crust is perfect not to hard not to soft. Cuts into a beautiful store bought bread . Meaning the slices cut perfectly with ease. No tearing or smashing it just slices into a professional looking slice of bread. Had everything to do with the recipe. It will be my go to wheat bread . It is a nice soft but firm bread. Great appetizing and delicious. Also great for toast. Thank you Jenny.”
– Wow, that looks amazing! Thank you so much for your photo.– jenny
“made the simple white bread with egg today. So excited how it turned out. The recipe I have to say is forgiving. I already posted the whole wheat simple bread with egg photo . I forgot to mention I used honey instead of sugar and if still produced a fabulous bread. This simple white loaf I have to admit I know I overthought my kneading and kneaded way over 50 and then was not happy with my tuck and redid it three times. I thought for sure I ruined the dough. No way did it get ruined but I do think deciding not to add honey udung the sugar instead with my red star quick rise yeast and making sure my milk was 120-130 degrees gave me a quicker rise. Not 35 but 60 minutes to make 1” above rim of pan. The wheat bread using honey and not checking the temp with gauge took 75 minutes.The end result either way turned out both white and wheat a fabulous crust and easy to slice. Tender moist inside . And absolutely delicious. Thanks again Jenny another go to bread . “
– This one turned out beautifully too. Thank you.– jenny
ROZ MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“The recipe was perfect – even at high altitude which generally presents baking challenges. Thank you Jenny!!! ~ Roz.”
– I’m so glad to hear it. Thank you for taking time to send your photo! – jenny
MARIA MADE MY CINNAMON RAISIN BREAD
“Hi Jenny, How are u? Thank you for sharing your recipe. I ve made Raisin Bread . Its soooo gooodd!! My family love’s it sooo much. Thank you. God Bless! Sincerely, Maria.”
– Thank you for this beautiful photo. It’s so good to bring joy to the family. – jenny
ABINO MADE THIS YUMMY BREAD WITH MY RECIPE
“Great recipe. Dont miss the butter. Used light olive oil.” ~ Abino
– Boy, does that look delicious! Thank you for your photo. – jenny
KELLY (from Massachusetts) MADE MY BRAIDED CINNAMON RAISIN EASTER BREAD
“Hi Jenny – Sending this picture of your easy to follow – Braided Cinnamon Raisin Bread – that you have in the Holiday section of your website. My 14 year old niece and I made it for Easter this year and it was devoured by the entire family. Didn’t she do an excellent job? We sprinkled a few pastel sprinkles on it to give it some Easter flair! The video really helped- more videos please! Thank you for a lovely recipe and giving us a lovely day making it together! ~ Kelly from Massachusetts.”
– I love this bread, especially with lots of glaze like yours. Please tell your niece, “great job!” – jenny
ANONYMOUS MADE MY NO KNEAD BREAD
(no message)
– Thank you for your photos. Your loaf turned out great. – jenny
DAWNA (from France) MADE MY SIMPLE WHITE BREAD WITH EGG
“I tried for years to make no knead bread with no success. I decided to attempt making your Simple White Bread (with egg). Oh my, it is delicious! I had to add 10 extra minutes for the second rise-in my oven with the light on. I made it this morning and will make another for tomorrow (Easter). I’m in Strasbourg, France and this loaf is as good as any I buy here. Thank you Jenny.”
– Your bread looks wonderful. Thank you for your photos. The French-Canadian in me says, “Votre pain est merveilleux!” – jenny
ABINO MADE MY 20-MINUTE PIZZA DOUGH & A FANCY SWIRLED LOAF
“My pizza cooked at 550f.under parchment paper.I used Pantry Chef paper the best.”
“Using your light and dark rye recipe – combined them and made 2 loafs. The best! Thanks, Abino.“
– That pizza looks delicious and your bread – what a great idea. It baked up beautifully! Thank you for your photos. – jenny
DAISY MADE MY 20-MINUTE PIZZA DOUGH
“Thank you Jenny, for the dough recipe, it is delicious! & sooo fast 😀.. I never knew it could be so easy🙏 ❤️ Regards, Daisy.“
– Thank you for this photo. Your pizza looks amazing! 🍕– jenny
GUY MADE MY NO KNEAD BREAD
“Great recipe! I’ve made it many times and it’s always very good. Thanks! ~ Guy Cesario.“
– I love sesame seed breads. Thank you for sharing your photos! – jenny
“Just pulled this beauty out of the oven. I added sesame seeds to the dough. Smells great. Thanks again for this simple but delicious recipe.”
– I love sesame seed breads. Thank you for sharing your photos! – jenny