Your Photos (Jan/Feb)

I love starting off the new year seeing photos of my recipes from all over the world. 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 NEW link to send your photo: MyJennyRecipe@gmail.com

I AM SO SAD. THIS LINK WAS NOT WORKING PROPERLY FOR MONTHS AND I JUST SAW THAT THERE ARE DOZENS OF PHOTOS THAT I NEVER RECEIVED SO THEY ARE NOT POSTED. I’M DOING MY BEST TO CATCH UP. IF YOU SENT A PHOTO AND IT WAS NOT POSTED, PLEASE CHECK BACK. (for new photos, the link is working now 🙂)

CATHY MADE MY CHRISTMAS BREAD

“I have been looking a long time for a raisin bread recipe that was just like Fred Sanders Old Fashion Raisin bread and I believe this is it! It is delicious. I used my long flat rye bread pan and I brush it with cream and sprinkle the top with sparkling sugar and it is as close as I have ever come to replicating that recipe. This was the first time I made this and it was delicious.  Thank you for the recipe. ~ Cathy.”

– Sorry this is so late but this bread, with pastel sprinkles, would make a perfect Easter bread. Thank you for the gorgeous photo! –  jenny

MADO MADE MY CINNAMON RAISIN BREAD

“Dear Jenny, I used your recipe first and made a great Braided Cinnamon Raisin bread, it was a great success and everyone loved it.  Yesterday I decided to make another loaf and make it bigger and modify your recipe.  I added, pecan and 3 table spoon of saffron water, one egg, both red and golden raisins in addition to your original ingredient of course. After an hour proofing it, the size doubled, I cut the dough which was the size of Mount Everest in three pieces and round them in circle, put the cinnamon/brown sugar mixture on top of each circle and then I placed the circle on top of each other and made a big mound.  I then used egg yoke to shine it (per your recipe).  I placed the dough in cast iron pot (Lodge) with cover on for 25 minutes and another extra 10 minutes, then took top off and left it another 10 minute.  Wow, the result was fantastic, the most delicious bread ever, the crust was fantastic and inside was even better.  I was worried that I shouldn’t have covered it in avon, but it turn to be a great success and super delicious. Please see the photo, that explains it all. Thank you very much for your friendly and great recipe.”

– Wow! This is amazing! Thank you so much for sharing all the details. It looks wonderful. –  jenny

CATHERINE MADE MY TORTILLAS

“Made these this morning…….”

– We love tortillas in this house! Thank you for your photo. –  jenny

DENISE (from Canada) MADE MY 2-HOUR FASTEST (& RYE) NO KNEAD BREADS

“This is your 2 Hour Fastest No Knead bread. Mouth watering. Thank you. ~ Denise Browne, Newfoundland and Labrador, Canada.”

– Thank you for your beautiful photos, and all the way from my home country! 🇨🇦 –  jenny

“No Knead Rye Bread.”

BENJAMIN MADE MY NO KNEAD BREAD

“Baked this with the addition of a little rosemary, black garlic and walnuts. Worked wonderfully. ~ Benjamin Facer.”

– It looks great and lets people know you can make so many different additions. Thank you. –  jenny

E. MADE MY POLISH PACZKI

“Made the recipe for the polish donuts  came out perfect and they are delicious !”

– Thank you for the photo. I need to make some right now! –  jenny JAN MADE MY 2-HOUR FASTEST NO KNEAD BREAD

“Dear Jenny. Made your bread ( added cranberries and walnuts )using your perfectly detailed and concise instructions for the umpteenth time. And as always, it came out brilliantly! Thank you, again for saving me a weekly mortgage payment at the bakery! 😉”

– That’s just like my “fruit & nut” bread and it looks fantastic. Thank you! –  jenny 

ANN MARIE MADE MY “BRIOCHE” BREAD

“Hi Jenny. Yesterday after combining all ingredients, I placed it in a large bowl, covered it with a shower cap & towel and placed it on the counter overnight. Today, I prepared my loaf pan, placed my dough in it, covered it and let it rest for an hour before applying the egg wash. I baked it for 35 mins and it came out perfect! Tomorrow is French toast time! Thanks for your great recipes, next on the agenda is the Easter bread. ~ Ann Marie Ward.”

– It looks delicious. Thanks so much for these beautiful photos. –  jenny

BRONWYN MADE MY BAKED DOUGHNUTS

“Perfect!  We have a donut once or twice a year, when we are on vacation.  Made these this morning after receiving my pan in the mail yesterday.  So quick and easy. Jenny, you may have created donut monsters.  Will try to use restraint and not make these every morning. Thanks for one of many recipes that I use all the time.”

– I agree it’s hard not to eat these every day. 😋 Thank you for your photo. –  jenny

MAURO MADE MY NO KNEAD BREAD WITH WHEY

“I was making some fresh ricotta today and I always feel guilty when I throw out all the leftover whey from the ricotta pasta…..so I thought, what the heck……I used it as the liquid for your bread recipe!! It was great. ~ Mauro Minervini.”

– That sounds like a good repurposing and healthy too. Thank you for sharing. –  jenny

HOLLY (from Vermont) MADE MY NO KNEAD CRUSTY ROLLS

“I love these rolls so very much and the technique is so simple and easy! Thank you so very much Jenny. ~ Holly in Vermont.”

– Holly, thank you for your photo. I’m having these rolls tonight with my turkey chili. Happy New Year!  –  jenny