Your Photos (January 2022)

I love starting the new year with new 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

(**DON’T FORGET TO ATTACH YOUR PHOTO!**)

KAREN MADE MY FASTER NO KNEAD BREAD

“Jenny, Here’s the one photo I could find of a loaf I made of Faster No-knead Bread.  The focus is a bit off since I had to zoom in so much to just get the bread, but dang, that’s some good bread!  What an awesome recipe; turns out perfect every time!  Just left a comment on your site, too.  It might be a bit snarky for the people that always want to change everything about posted recipes, but meh, that’s just my opinion. 🤷🏻‍♀️ Your recipe rocks! Regards, Not THAT Karen.”

– I’m glad you’re so happy with it and thank you for the great photo. I appreciate it. – jenny

DEAN MADE MY NO KNEAD BREAD

“Great recipe, regardless of what type of yeast I use I always proof it first. Better results I find. Might be the altitude here as well, two diff loaf.”

– Thank you for sharing your photos. They look really good! – jenny

RELI MADE MY FASTER NO KNEAD BREAD

“Wonderful recipe! Perfect bread! Thank you!🙏❤️.”

– Your crust looks great. Thank you for all the photos. – jenny

TERESA (from Canada) MADE MY 2-HOUR NO KNEAD BREAD

“Hi Jenny!  I just took this out of the oven. My husband is on route home after being away for over 3 months. What says ” welcome home ” better than homemade bread? Thank for your recipes and excellent videos. Happy New Year! ~Teresa – Toronto, Ontario.”

– Thank for your photo. What a perfect way to say, “Welcome home!” ❤️ – jenny

MICHAEL MADE MY NO KNEAD BREAD

“IL MIO PANE – Hi Jenny, I have tried your Dutch Oven Bread. I used your recipe with a few changes. It came out terrific! Less chances of getting burned by the iron pot. After the first rise and the folding over. I put the bread with the parchment paper into the pot, cold…. then into the 450 degree oven. When the temperature hit 200° or set the clock for 35 minutes. Baked it and then took off the lid carefully, because it was really hot. Gave it another 10 minutes with out the lid. As you can see it was a complete success. I gave some to my friends and they couldn’t believe it I said make me loaf. You know what I told them?

Jenny, you are a real pleasure to watch when you cook and some of your words of wit really add more to your terrific recipes. Keep up the great work. Love your style! ~ Michael Juliano ( retired Television News Cameraman ….30 years )(2 Time Emmy winner too).”

– You just made my day! It’s good to see a face with the bread, and both are looking great! Congratulations on your Emmys, and the bread! – jenny

MARIA (from Scotland) MADE MY CIABATTA BREAD

“Tried this Ciabatta Bread for the first time today. I have baked your breads for awhile now and they always come out good. I did try riding the sourdough wave but it was too much work and planning… So now I am a convert to your breads and recommend your site to anyone that wants to bake bread without the fuss. I also make your pizzas, at least once a month. Thank you. Writing from Aberdeen, Scotland. ~ Maria Elisa Metson.”

– I’m so excited to see my recipe in Scotland! Your loaf looks wonderful! I’m with you on giving up on sourdough. It’s like taking on a part-time job. 😀 – jenny