BEFORE ASKING A QUESTION… please see the links below on the most commonly asked questions. I am not always able to keep up with questions so please also look through the recipe comments from other cooks, or maybe you can research your question online.
- No Knead Bread Solutions
- I Don’t Have a Dutch Oven
- My Parchment Paper Stuck
- Doesn’t Hot Water Kill Yeast?
- Problems with Yeast Baking
- My Tortillas are Not Soft
- Flour Basics + How To Aerate Flour
- Difference Between Flours/Flour Substitutes
- Where To Rise Dough
- Substitutions
- Difference Between Baking Powder & Baking Soda
- How Do I Print a Recipe?
- Cake Strips
- Metric Conversion Chart
- Where Can I Buy Your Cookbook?
- Where Do You Get Your Colorful Kitchen Gadgets
- What Kind of Pans do You Use?
- How Do I Send a Photo?
Still have a question? Please understand if I am not able to respond. To send your question, click here.
Where do you purchase your aprons at? I live the lemon one and the polka dot one.
I got that one at Macy’s.
I was watching your video on quick and easy flat bread. You mentioned using a cast iron skillet. I do not have a cast iron skillet. I am no longer able to life them. Can another material be used like a stainless steel skillet?
Jenny! Love your YouTube site and this site. Don’t stop with your recipes. We need them. I love your breads and I am going to try your pierogi’s next. Also wish for you to publish a new cookbook! Love to you and your sweet voice and to the success I get from your recipes! I am 75 and learn something new from your site all the time.
Hi Jenny One, of your many long time fan here! 🎉 wanted to ask you how do I freeze your delicious stuffed cabbage rolls?
Thank you, Lilly
Most bread recipes call for a bake of 40 to 45 minutes for bread loaves. Your recipes don’t seem to require that much time. Why is 25 to 30 minutes enough?
I want to make the polish potato pancakes using leftover mashed potatoes
In the recipe how many cups of mash should I use?
10-27-22
Have no thermometer. How warm should the milk be when adding to your CINNMON ROLLS (8).
IMPORTANT URGENT
I would love to see you make cabbage or sauerkraut pierogi!!!!!!
Oh yes! Would like to have a sauerkraut pierogi!! Thanks for mentioning that! Bless you!
WOW! You do funny well. Just saw your stand-up on Super Dave show from 1990ish. {your killer smile}
Searched for more, Wow, again, heck of a youth, SuperGirl.
Now looking at your cooking, fun stuff, and memories.
https://www.jennycancook.com/recipes/polish-chrusciki-angel-wings/
Best wishes for your continued happiness. Good comics are rare and wonderful, and you’ve added tasty. yum.
[your newest 60 year old fan near Montreal, Quebec]
Do you have a hard copy cookbook would love to have one jim zavstsky
Would like to know that also. But she does have a cookbook on Amazon.com. I am going to have my copy spiralized so I can flip pages and have them lie flat! I will have to check with some of the stores In Lake Charles, a town near me. Have a great day!
Thank you but I do not recommend buying my old cookbook.
https://www.jennycancook.com/my-cookbook/
Hi every time I try to make no need bread that 1/4 cup of water just isn’t enough what am I doing wrong
I noticed you haven’t uploaded any new videos for some time(youtube). I hope all is well with you and that you are doing great. Do you have plans for more of your awesome recipes/videos in the near future?
Hi again Jenny
It’s been a while since I got your response and still longer to get the info you requested. I have attached my previous request and your answer..
As far as I can tell, the flour is primarily; enriched white flour with added whole wheat flour, cracked wheat, cracked rye and whole flax. The relative amounts I can not find but perhaps you can still advise.
Looking forward to your advice.
bea
May 4, 2020 at 6:00 pm
Hi there Jenny from New Brunswick, Canada. I would like to make a multigrain sandwich bread and wonder if multigrain flour can be substituted for part of the flour in your white or whole wheat bread recipes?
Your videos are great!
bea
Reply to this comment
Jenny Can Cook
May 4, 2020 at 11:01 pm
I think it depends on what the grains are in that flour. Can you let me know the ingredients?
Reply to this comment
I made your Easter bread this afternoon and place it in the middle of the oven and it burnt on the bottom after 15 minutes. I used the foil and the top was fine. I knew I had to bake it longer or the centre wouldn’t be cooked through.
Any suggestions for next time? Change the temp?
It could be from using a dark pan, your oven temperature not being accurate, or oven too small. Please let me know what make and model your oven is and the size.
When making homemade pot pie crust, mine on the edges are all cracked, pulled apart. Should I put put more milk? Oil? Warm the milk?
Can I Substitute Gluten Free flour?
Is there anything else I add if I do?
loved your recipe for poppy seed bread — going to make it as soon as I have printed your recipe! When you use Saran wrap or other types of wrap IF you keep it in the fridge it will not stick to itself !Thank you and Merry Christmas
Question from a 73 year spoiled Polish boy. I’ve never had to cook but with the pandemic looking at your paczki sparked memories of my moms that I could never get enough. I’m making paczki for the 1st time on my own guided by my girlfriend. What is the manufacturer’s name of the icing bag that you use? Thank you. Stay healthy. Jerry
The piping bag is by “Good Cook.”
For multigrain no knead bread the first rise is 10 to 12 hours, or more
Could I leave it 24 hours? Thank you.
Hi jenny…. I love ur talk show…now love ur cooking..i have unfortunately been rec diagnosed with liver cancer, and to pass most of the thinking time I cook and ur recipe’s have surely turned out great……do u have a hard copy cook book I can purchase? was also wondering do u except recipes form people ? I got a few lol….or maybe I should come cook with ya or even start one my YouTube channel….lol….well just thought I would ask…looking forward to hearing from u ..stay safe and merry Christmas….ur cooking buddy …. lucie
Lucia, I wish you the best with this diagnosis. My cookbook is no longer for sale but almost all the recipes from the book are here on this website, made simpler and healthier, the way that I make them today. Have a good holiday! ❤️
Jenny thank u for all ur delicious recipes. How can I print ur recipes from this website? Stay Safe!
Click the “Print” button at the top of the recipe.
HI Jennie,
Love your recipes. I make the Apple Pie Bars every week for my husband who has to watch his sugar. My question: Is there any way you can add the nutritional facts to your recipes. So many of us are watching carbs, sugar etc and it would help tremendously.
Thanks again!
Please disregard my earlier email because I perused your bread recipes to find the faster no knead is different from the YouTube no knead.
I apologize for distracting whoever responds to these emails.
I fell victim to the adage ‘ look before you leap ‘; in my case it’s read before you email.
Hi Jenny,
First of all thank you for all your wonderful recipes. I have never had a flop with any of them. I am looking for a good buttermilk bread recipe that I could make with the fast rise yeast that would only make one loaf. I am wondering if you have one?
Thank you, Kind Regards
Darlene
Jenny
My first attempt at your no knead bread was a big success.
I sent you a photo, and you published it with a reply.
Thanks?
However, my next 4 attempts have not turned out as well.
The dough ball isn’t as large, and therefore bread is more dense.
My yeast expires 2022
I loved that first loaf, but sad the following ones aren’t up to par?
Hi Jenny I am interested in trying your recipe for no knead bread first of all
can you double the recipe and bake it in the larger dutch oven and does it affect the cooking time my main question is i have read that you should preheat oven first then put the pot in there are many conflicts about the heating i think you said the put the empty pot with lid on and then set to preheat i have other pots such as a ceramic crock pot with a pyrex lid but do not want to shatter the glass which is the safest and correct procedure
also does the bread taste the same using the fast method as the long version
i really appreciate your time and patience
thank you so much and stay safw during these times
charlotte wiebe
Your bread is delicious….my question is that I find it heavy in weight…is there a way to make it lighter pls & thank you❤️
Your bread is delicious….my question that I find it heavy in weight…is there a way to make it lighter pls& thank you❤️
I have tried several of your recipes and they are great!! My question is, how do you make cake flour and pastry flour?
I cannot find any in our stores here in central New York and am not going to order them from the internet.
Is there really a difference in the two?
Thank You,
Chris
What can I use to substitute pastry flour?
Would like to use Sesame seeds on top of the bread.
Can you suggest how to do that!
Thank you.
Hi,
I continue to have problems with dough rising. I tried twice the white bread recipe. The first wouldn’t rise at all after the 35 minute recc.
The second, I left in a humid microwave for 11/2 hours and the top of the dough barely broke the top of the pan.
I baked it anyway thinking it wouldn’t rise anymore anyway. It rose while baking and looks ok.
Can anyone tell me if I should wait as long as it takes to rise an inch above the pan.
I was using dry active yeast
How about making some turnovers. Apricot and apple would be nice!
Jenny, Please help, I’m ‘crocking,’ sweet Hungarina yellow peppers, per Mom’s receipe, however receipe calls for letting them ‘ferment,’ for 7-10 days in a warm enviorment, as a shed, so HOW do I tell they’re ready to pull. It’s been ions since I’ve tried to ‘crock,’ peppers, and I’m uncertain about time in crock.
I live in Northern Ohio, and Fall temps tend to be dropping & cooling.
“dziekuje,”
Rich Barzyk
Can I make without separating the eggs?
Which recipe?
What recipe did you use Self rising corn meal in.
My no knead bread always comes out gummy inside. When I open oven to take heated pot out oven drops significantly. When I put bread in to bake and open oven again it drops again. Is this my problem?
Will using Almond Milk work in your wonderful bread recipes instead of whole or reduced-fat milk?
Are you still posting You Tube Videos? I am not getting them!
How do get the dough off your bowls?
I use a flexible silicone “spoonula.”
I love your recipes – thank you! My one question is : is there a way of making this stay moist. Following complete cooling I place in paper bag, then into ziploc. Any other feedback would be greatly appreciated. Btw since baking your breads we have not eaten store bought bread for over 3 months.
Hi Jenny, I would like to make your bbq rib recipe,but have 2 questions. First can I use a slow cooker and on what setting,1..2..3..or 4, and for how long? Thank you
What liquid can you substitute for milk in your meatloaf and turkey meatball recipes?
Hi Jenny, I have made several breads from your site but I just can’t seem to get the dough consistency right. My dough turns out so wet, it’s really difficult to handle it to knead it-it just runs flat all over my floured cutting board. One reviewer uploaded a link to King Arthur’s website to “fix” this issue but it takes a lot longer to prep the dough. So, I don’t seem to be the only subscriber with the “wet dough” issue. I have done the same recipe a few times and the dough comes out “wet.” What am I doing wrong? I’ve aerated the dough, Ive made sure the temperature to my yeast is within your guidelines. The only thing I’m using differently is I have “Active Dry Yeast” vs. Instant or Rapid Rise. Is this the culprit?? Thank you.
The yeast would not make a difference and I’m sorry but any ideas I have on this are in these FAQs.
I haven’t made your BBQ sauce yet but it looks amazing. Can you can it? I’m looking for a recipe that I can use in my pressure canner.
do you have anything on cooking cornbeef and cabbage?
thank you
This looks great but I’m gluten-free. Do you have a recommendation on a gluten-free flour that comes out great ? (Texture often leaves a lot to be desired….) Are any other adjustments needed? Thank you!
I used an old recipe to make Zeppole , I had to sift the flour and then add the yeast and water which went good UNTILL it started to rise & rise & rise. I had a giant blob……the Fleishmann’s yeast said I could put it into the fridge, which I did and it continued to rise and spill over all the shelves and onto the bottom of the fridge. it was about 80 degrees and humid day in the kitchen at the time. Oh my gosh where did I go wrong as it was so easy to do?????
I am not a baker so I was very confused about the fact that one recipe says a 1/4 teaspoon of yeast and this one says 2 teaspoons of yeast. I am just wondering if that was a typo or if either will work?
They are 2 different recipes so just follow either one as written and it will turn out.
Thank you!!
What kind of working surface do you use when rolling out pie crust dough, and where can I buy one?
(I love the way you told us that you bought your rolling pin at Pier One!)
Loved the lemon brownies. Could I double the recipe in an 8 x 8 square pan so they would be taller? Or should I use a 9 x 13 pan?
How can I get a copy of “Jenny can cook” recipe book?
My cookbook is out of print and is outdated. There is no need to buy it. I am a much better cook today and all of the best recipes from the book are here on my website, the way I make them today: simpler and faster, more streamlined. If you’re curious you can see a free pdf copy of the book using this link: https://www.jennycancook.com/cookbook/
Thank you for making cooking and baking less challenging! You’re helping people everywhere – don’t let the haters get to you! No need to respond to them! Focus on all the positive feedback you get! Thank you again!
Jenny,
I really love watching your videos. So many excellent recipes and treats.
Please re-consider your use of aluminum foil. Aluminum is being discovered in the brains of people who have died, but had altzheimers in last years. When my naturapathic doctor (ND) sent off a test to find out what toxins were compromising my health, it was discovered that aluminum, tin, mercury, and arsenic were found spilling out of the urinary tract. Baking powder has aluminum unless one buys aluminum-free. Thanks for reconsidering foil. For a lot of the cakes, muffins, cornbread, and even meats and poultry, one can use pastry paper that can go on the baking sheet and into the oven.
I did not see your( Bar- b -Que) sauce recipe
You can always use the recipe search. (https://www.jennycancook.com/recipes/homemade-barbeque-sauce/)
I have just baked two gloriously delicious loaves of bread following your instructions exactly. I am so excited, BUT I really really want to bake English scones. I have tried and both attempts were awful. Would you PLEASE ADD
English Tea Scones to your recipes and video you are so easy to watch and to follow. I really would appreciate it! I am a fan fir sure ??
Hi Jenny, I recently sent a photo of the Paczki I made! I love your recipe!! I’m not sure this is possible….I work for JPMorganChase. Our division is putting together an employee cookbook. The recipes cannot be copyrighted. I would love to submit your paczki recipe with a link to your website. I can’t take credit for this great recipe but I would love to share it! May I?
If the book is to be sold for profit then I do not allow my recipes to be used for monetary gain. Please let me know the purpose of the book.
I just combined the flour 3 c ,yeast and water. I am letting proof for three hours. I used the recipe from YouTube.
When I looked at your website I noticed that recipe called for 2 1/2 cups. What do I do now? What is the correct amount of flour.
Thank you, in advance for your help.
Kathy Horan
It’s the rolls that use 2 1/2 cups of flour and the loaf uses 3 cups. Either recipe you followed will still make a loaf of bread.
I have so far only tried you quick no-knead bread and it is cooking as I write this. I was shocked to read that you use hot tap water for cooking. According to the EPA, that is an absolute no no because the hot water dissolves the lead solder used in those pipes. PLEASE TAKE THAT OUT OF THE INSTRUCTIONS!
Here’s the EPA quote from Google
USE ONLY COLD WATER FOR COOKING AND DRINKING. Do not cook with, or drink water from the hot water tap. Hot water can dissolve more lead more quickly than cold wa- ter. If you need hot water, draw water from the cold tap and then heat it.
Lead Poster (Revised) – EPA
I’m new to your site, and just wanted to thank you for it. Your recipes are well written, and your enthusiastic video demonstrations are fun and encouraging. I was puzzled to see people complaining about whether your gram measurements are correct, especially after you said that’s not how you bake! No knead to answer, just, thank you. :^)
I just came across your site and all I can say is “THANK YOU” and “WOW”! You look absolutely amazing and your recipes seem so easy the way you show & explain them. I can’t wait to try your recipes and get away from all the processed food that has caused so much weight gain, and yes…the hormones of a 52 yr old doesn’t help either. LOL Let’s just say you look much younger than I do. I was wondering if you could give me an idea of what you might eat and drink in a day to help me put things into perspective. Thank you for helping us all in a chemically-based food generation. You truly are an inspiration!
I’m happy to share some basics. First, I cook pretty much everything we eat and rarely eat restaurant food (when it was an option) so these day I cook 7 days a week. I only drink water and tea (green, white, and black), no soft drinks or alcohol, no juices or anything store bought. Every meal is based on what vegetables I have on hand and we always have a salad with dinner so every meal includes raw and cooked vegetables. I bake my own bread and all my own desserts. Breakfast is usually a hard boiled egg and toast. Lunch is typically a salmon or tuna sandwich and crudite. Dinner is salad and something in my “Main Meal” category. Today we had my taco casserole. Dessert is usually a cookie that I made or sometimes cake. Today I had a chocolate dipped macaroon for dessert. I snack on raw nuts, not chips. My way of eating may sound rigid but I have no desire for packaged or junk food. I did in my teens and twenties, but I have been eating this way for decades now and it’s just my way of life. I’ll be 74 next month and I think the older we get the more we have to lose by eating processed food. I hope this helps. Please let me know how you progress.
WHAT BRAND OFF SET BREAD KNIFE DO YOU HAVE ?
Hi Jenny,
First of all – thank you for the great recipes.
I’ve made the no knead bread 2X now. I’m very exact with measuring which is one of the reasons I like your recipes since you show in detail how things should be measured and should look in each phase of the baking process.
My dough looks exactly like yours when I turn it onto the floured surface. However, my dough is so sticky. I can’t form it into a ball using the scraper and my hand. The dough sticks all over my fingers. You just turn your scraper a few times after adding three T. of flour and you can shape it. There is no dough stuck to your hands in the video. I have to wash mine before I continue. I’ve add a lot more flour than you and it still is so sticky I’m almost pouring it into the bowl lined with parchment.
Just to confirm – it is 1&1/2 cups of hot water measured in a liquid measuring cup. I don’t want to change the recipe based upon your instructions.
Please help.
J
Please look at the FAQs.
Hi Jenny! You are awesome!
I found your Faster No-Knead Bread recipe video and am going to try it. I wound up buying an enamel dutch oven (lodge brand), but when I read the instructions, it seems it’s not recommended to preheat it empty. My question is – do you stick your dutch oven in a cold oven and then start the preheating process? Have you noticed any crackling/cracking effects? Do you have any advice on this, as I’m a little scared to stick mine in the oven! Thanks! I’m dying to try your recipe!
You do put the Dutch oven in the cold oven to preheat them both. I believe their instructions are not to preheat it empty on the stove top.
thanks for the fast reply!
My husband was watching your video with me, and lol, he wanted me to ask “”Whose name was on the ball?” lol.
Sorry again for asking a question you already had the answer to! looking forward to trying this and many of your other recipes!
Sorry Jenny, I just READ your recipe and in the steps you state to stick it in a cold oven. sorry!!!
I am on Weight watchers and I made your salmon cakes. Yummy!!!
To track my food In need the following:
Calories per cake OR total for four
grams of saturated fat
Sugar
Protein
THANK YOU
Do you have the nutrition info. on the Salmon Patties?
Thank you
I have always used the same measuring cup for both dry ingredients and liquids. Why is this wrong? (Love, love your videos!)
Jenny, (nice name by the way), I want to know if you use any herbs or spices in your bread ( no Dutch oven, no knead) recipe. I read where garlic powder kills the yeast. I’m working on making my 2nd loaf now. My daughter loved the 1st one. Thank you so much for all these recipes. I look at them on my phone and my mouth just waters.
I made your no knead bread… everything was exactly like you did it… i cooked for 30 minutes and its RAW
Your printed recipe states to let it sit for 3 hours before baking, your video states to let it sit long enough for oven to reach 450 degrees. Which is correct? I am making this today, so I wanted to make sure.
Thanks!
It sounds like you are looking at 2 different recipes.
Jenny,
Thank you for sharing your recipe.
Can I substitute whole wheat flour with just plain (white) bread flour for your recipe?
Thanks.
It’s best to look at the white flour versions I make under “Breads.”
Do you have gluten free bread or dessert recipes ??
Love your no knead bread. Thanks so much. How should I store this bread so it stays fresh
https://www.jennycancook.com/how-to-store-homemade-bread/
Made the recipe for the cinnamon buns today and after 15 minutes at 350 they were not baked. Put back in the oven and and continued to bake until my thermometer registered 190 degrees in the centre of the pan, which took about another 15 minutes. Could be my oven but I did preheat it. Using the thermometer takes away the guess work. Otherwise a good recipe and I like that it is lower fat and doesn’t make too many so we won’t pig out too much!
How do you store crusty rolls, and bread to keep them crisp.They get soft by the next day. How do you keep the jelly doughnuts fresh. Love every recipe you have made. No longer afraid of using yeast. Everything turns out great.
I always freeze the rolls. See the note at the bottom.
Hello Jenny, what kind of baking mat do you use to roll your pastry dough? It seems it’s a stiffer kind, not ones you can roll up.
Love the faster no knead version. Can’t find quick rise. Can I sub regular dry yeast? Any adjustments to the recipe or timing?
No adjustments. Either yeast will work added right to the flour.
Hello,
Do you know if this recipe works with gluten free flour? I buy the already made up Gluten free.
Hello,
I am writing to ask what I could substitute for unsalted butter in a koulourakia recipe. Although my family has coconut oil and vegetable shortening, I am hesitant to use either because I am allergic to coconut, and I have been told that vegetable shortening is apparently not healthy. I also would prefer avoiding lard. I need a quarter pound of butter. Although I have thought about using salted butter, there is no salt to replace in this recipe. It calls for a half of a tablespoon of baking powder. Please let me know if you know of any unsalted butter substitutes!
Thank you,
Anne K.
I have baked with salted and unsalted butter and can never tell the difference in the result. Butter will provide the best flavor and a little salt is often added to baked goods.
Please start your you tube channel up again. I love your videos!!!
Jenny!! So happy I found your channel; great to ‘see’ you again. Loved watching your talk show back in the day. Keep those great recipes coming and love your humour!
I would love to know where you purchased your baking gloves; are they silicone? I have searched online and cannot find them. I want to get a few pair for myself 🙂
Love to watch your cooking videos. I am working on mastering my yeast doughs. Where do you purchase all the beautiful color kitchen tools. Love them!