Comments for Toxo Bread

Comment on BBD#23 – Zopf by van

van — Mon, 09 Nov 2009 21:36:53 +0000

Hi Toxo! Hope you are doing great!

your bread looks so beautiful as always. Yummy!!!!!

Comment on BBD#19 – Sausage buns by Libby

Libby — Sat, 07 Nov 2009 04:51:35 +0000

Well, it took long enough, but I finally got around to doing my own version of the Sausage Buns. I did go a step further and made some Mini Cheeseburger Buns too.

http://attheveryyeast.blogspot.com/2009/11/winter-indoor-picnic.html

Thanks for the great idea. The family just went wild over this fun little meal

Comment on BBD#23 – Zopf by Jackie

Jackie — Sun, 27 Sep 2009 01:52:55 +0000

Love your zopf bread. You should submit it to the bread contest on my site. The winner gets a $179 Super Bread bread knife from New West Knifeworks. You can get more info here:

http://www.phamfatale.com/id_516/title_Pham-Fatale-Bread-Contest/

Let me know if you’re interested. All I need is a photo of your bread (for voting) and the link to your recipe.

Comment on Hearty Spinach and Feta Cheese Bread by toxobread

toxobread — Fri, 25 Sep 2009 01:15:51 +0000

Thanks, megkad!

Comment on Hearty Spinach and Feta Cheese Bread by megkad

megkad — Thu, 24 Sep 2009 20:03:58 +0000

wow i dindnt know one could do that gr8 site just stumbled upon

Comment on Buttermilk Cluster by toxobread

toxobread — Wed, 23 Sep 2009 23:17:06 +0000

I’m so happy this recipe worked out for you, Annie! The Fresh Loaf is full of wonderful bread recipes and every time I visit the site, I always end up with more items added on my “Must Bake Soon!” list.
Heh heh I get very anxious about my breads too, almost like a worried mommy.
- Jackie

Comment on Buttermilk Cluster by Annie

Annie — Wed, 23 Sep 2009 20:06:42 +0000

Hi Jackie, Thank you for the lovely recipe. The bread turns out soft and fluffy, my family loves it so much. I used 5oz of natural yougurt with 1 cup of water instead of buttermilk. I have added 1.5tbsp of water to the 2.5tsp of instant yeast as it was a bit thick. I was rather skeptical at first about the texture of the bread, after 35mins of waiting anxiously by the oven (haaa), I tapped the bread and didn’t get the “spring back” reaction as mentioned by you, I was a little disappointed. BUT after 10 mins as it cooled down a little, it’s soft and springy! I ate one and gosh I just love the texture and the honey fragrant in it. Thanks again my dear for shaing this wonderful recipe!

Regards
Annie

Comment on BBD#23 – Zopf by toxobread

toxobread — Thu, 17 Sep 2009 01:14:10 +0000

Thanks, Susan! The stories behind breads are always interesting, aren’t they?

Comment on BBD#12 – Whole wheat cinnamon raisin buns by toxobread

toxobread — Thu, 17 Sep 2009 01:13:40 +0000

I’m so glad that you enjoyed them, Happy Cook! I’ve never tried baking with spelt flour before but it sounds like that needs to change soon!

Comment on BBD#12 – Whole wheat cinnamon raisin buns by Happy Cook

Happy Cook — Wed, 16 Sep 2009 07:06:32 +0000

Made these buns, with spelt flour and they were really yumm. Thankyou for the wonderful recipe.
http://mykitchentreasures.blogspot.com/2009/09/spelt-cinamon-raisin-buns.html