Merry Christmas, Everyone!
This is my Christmas Wreath Bread made into a braided loaf. I used the same recipe, braided it, and just tucked in the ends and baked it as a loaf. I love it so much! It’s beautifully sweet, has no butter, and it’s ready in about 2 hours. I make this braided raisin egg bread throughout the year, sometimes with just a little glaze…
Sometimes, I leave it plain for toasting…
I also made a whole wheat version, substituting one cup of whole wheat flour for one cup of white flour.
It’s not quite as soft but still delicious and healthier.
So it’s not just for the holidays. My Christmas Wreath Bread recipe is so versatile, you can make it all year, in different shapes, and even whole wheat. Click here for the recipe. – Jenny Jones
Hello and the most jolliest of greetings to you. 🙂
I was just looking online for another idea for meatloaf and came across your recipe. So thank you for that. And then I was thoroughly tickled to click on the YouTube instructional video and find you were Jenny Jones! Bless your dear, sweet heart. 🙂
Anywhooo … I just made a good-sized salmon steak for dinner for just myself, and it didn’t turn out moist and yummy. I soaked the steak in a brine and then removed, patted dry, sprinkled lemon pepper liberally over it and then rubbed the top with olive oil. I then covered the glass dish with tin foil and baked for 15 minuets. It just wasn’t yummy and delicious. So if you have any suggestions, tips and/or advice regarding making salmon with skin on it, I sure would appreciate it. 🙂
In Love and Light,
Lynette 🙂
You could try my simple broiled salmon recipe.
Hello Jenny.I love your page and your utube.I’m wondering if you have a easy German bread recipe..If not,how about some Polish.Again ,love watching you on Uribe.Have a wonderful and safe new year.AUF WIEDERSEHN
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