Comments for Dalys bread

Comment on More Easter baking by dalysbread

dalysbread — Mon, 01 Apr 2013 12:28:59 +0000

You’re very welcome

Comment on More Easter baking by ginapoet

ginapoet — Sat, 30 Mar 2013 05:38:46 +0000

Yum! Thanks for sharing!

Comment on Snow, snow and more snow by dalysbread

dalysbread — Thu, 28 Mar 2013 12:05:24 +0000

I completely agree. It is a great time to bake and feel the warmth of the kitchen as you bake and look at the cold world outside

Comment on Easter baking by dalysbread

dalysbread — Thu, 28 Mar 2013 11:54:32 +0000

I’ll have to look out for that as I am going to visit Romania in a few weeks time – I am voulnteering as a cook!

Comment on Snow, snow and more snow by amintiridinbucatarie

amintiridinbucatarie — Thu, 28 Mar 2013 11:53:18 +0000

snowy time is good for baking… hmmmmm the hot cooked bread smell…. what a dream in a frosty day …
regards, Oana

Comment on Easter baking by amintiridinbucatarie

amintiridinbucatarie — Thu, 28 Mar 2013 11:51:15 +0000

we have a similar recipe in Romania, these doughnuts are sooooo yummy
regards, Oana

Comment on About by dalysbread

dalysbread — Wed, 06 Mar 2013 22:40:53 +0000

Thank you for your kind words

Comment on About by Edibles&Travels

Edibles&Travels — Tue, 05 Mar 2013 23:46:51 +0000

Love your blog!

Comment on Flour – the basis of any good bread by Flour – the basis of any good bread part 2 | Dalys bread

Flour – the basis of any good bread part 2 | Dalys bread — Sun, 24 Feb 2013 19:57:34 +0000

[...] to continue on from my previous post: the carbohydrates are used as fuel by the yeast, the proteins bond to form the all important [...]

Comment on Sour rye bread by More sourdough | Dalys bread

More sourdough | Dalys bread — Wed, 30 Jan 2013 19:18:34 +0000

[...] phase at the moment, especially sourdough rye bread. If you want the recipe you can find it here. I made this loaf with half white bread flour and half rye flour to make it slightly [...]