So many people worldwide are home and cooking and I love seeing photos of my recipes from all over the world, so please say where you’re from – 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: YourPhotos@JennyCanCook.com
CHAS MADE MY NO KNEAD BREAD
“Your recipe with olive oil, a bit more salt AND most importantly Sesame Seeds. OMG it might be the perfect loaf of bread! Thanks so much for this recipe!”
~ That does look pretty amazing and I love sesame seeds! Thank you for the photo. – jenny
LIA & LUCCI (from The Philipines) MADE MY NO KNEAD CRUSTY ROLLS
“Hi Jenny!! This is Lia and Lucci again from the Philippines! We’re here to say that we made your no knead crusty rolls. We let them rise overnight and baked them this morning, and they turned out amazing! They were so crunchy and chewy and were delicious when paired with cream cheese.”
~ I love cream cheese on bread too. Thanks for sending more photos. – jenny
ANGELA (from Pennsylvania) MADE MY NO KNEAD WHOLE WHEAT & CIABATTA BREAD
“Jenny, I will thank you over and over for all of your wonderful recipes! Every one gets rave reviews from my family and friends. I’ve also been baking bread to give away to friends who are home and lonely. Thank you and God bless you. ~ Angela from Pennsylvania.”
~ Thank you for your photos. They both turned out great. – jenny
CHAS MADE MY WHOLE WHEAT NO KNEAD BREAD
“This is a pic of your No-Knead bread recipe made with 2 cups whole wheat flour and 2 cups of all-purpose flour. I increased the yeast to a teaspoon. It’s excellent but the regular all white flour version is out of this world. I do use a bit more salt (1.5teaspoons) and a whole teaspoon of yeast and I add maybe a tablespoon of olive oil to the dough initially. My mom, my sister, and her kids all make this bread now. Thanks so much for making your video, we’re all a bit fatter but we love it.
I shared your video on Facebook and several friends make it now too. My sister added sesame seeds after resting the dough ( she spritzed it first with water) and says that works great. I may try that next time. I have made it in a cast-iron Dutch oven which come out great, a heavy pot with glass lid, an enamel 4.5 Qt pot, and I can tell you that the 1.5 Qt enamel pan I tried is just TOO SMALL. It came out looking like a cake, but still tastes good. Thanks again! Your bread is awesome!”
~ I’m a big fan of whole grain breads but I agree the white version is the best. Thanks for your photo! – jenny
ANNA MADE MY 1 3/4 HOUR NO KNEAD BREAD
“Thank you for this very easy recipe! I did make a change though. I added 1 tbsp of salt and 1 tsp of sugar for beautiful color. ~ Anna DiNella.”
~ Thank you for your photo. I might try adding some sugar next time as well. – jenny
KRYSTINA (from Singapore) MADE MY WHITE BREAD & NO KNEAD CRUSTY ROLLS
“Haven’t any confidence baking bread and had many failures. My first attempt and it was successful and the loaf is so delicious and moist . Thank you Jenny.”
~ I’m glad to hear it and thank you for taking time to send this great photo. – jenny
“I am beginning to see light at tunnel end. Last week my first attempt (at rolls) was a disappointment – just didn’t make it. Today Is my second attempt and they are delicious – very happy with myself . Thank you again Jenny for the recipe that only needed a few steps and it worked miraculously. Next project will be bbq ribs … stay tune.”
~ You are on a roll… pardon the pun. ? Thank you again for your lovely photos and good luck with the ribs! – jenny
