tag:blogger.com,1999:blog-8814165.post1442272910483259280..comments2024-03-21T07:01:34.573+01:00Comments on Anne's Food: Crank's BreadAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8814165.post-40450331338175296752008-11-30T08:17:00.000+01:002008-11-30T08:17:00.000+01:00Buenos días, Anne¡¡I came across your blog this we...Buenos días, Anne¡¡<BR/>I came across your blog this week and quickly decided I had to bake the Crank´s Bread... what a success¡¡¡<BR/>I love cooking and baking and this little rolls are so perfect for my breakfast. I simply split them in half, then I freeze it and when I need one I just throw it into the toaster... Fantastic¡¡ <BR/>Thanks a lot for posting this wonderful recipe.<BR/>Best wishes from Spain.Adihttps://www.blogger.com/profile/13674202559483688312noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-60630262254268429082008-03-19T22:05:00.000+01:002008-03-19T22:05:00.000+01:00ExuberantChef - cottage cheese is not exactly the ...ExuberantChef - cottage cheese is not exactly the same thing. I'd try with yogurt - it'd probably work out fine. Our quark is possibly a bit more similar to ricotta - I can't say for sure, I think it's less grainy, but definitely along the same lines. The recipe should be fine with a thick yogurt - say, with 10% fat or so. :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-55301070065300784932008-03-17T16:33:00.000+01:002008-03-17T16:33:00.000+01:00Hi Anne--I've been coming to your site almost dail...Hi Anne--<BR/><BR/>I've been coming to your site almost daily since I started blogging a month ago. I love it. Fun and informational, a little quirky and also elegant.<BR/> <BR/>Thanks for this bread recipe. I love homemade bread, especially the really healthy stuff, but I often lack the energy and enthusiasm required to make it on a regular basis. I'm always on the lookout for simple but good loaves (or buns in this case). This seems promising.<BR/><BR/>I had to look up "quark" -- not an ingredient you hear about in Minnesota. Is "cottage cheese" the right translation? Would yogurt work?<BR/><BR/>Thanks again!<BR/>DJ (a.k.a. Exuberant Chef)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-71306281046628150222007-02-12T16:58:00.000+01:002007-02-12T16:58:00.000+01:00mat-malva - tackar! :) lycka till med bakningen!mat-malva - tackar! :) lycka till med bakningen!Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-31176166824102855872007-02-12T16:09:00.000+01:002007-02-12T16:09:00.000+01:00:) Har funderat på att göra detta bröd ett bra tag...:) Har funderat på att göra detta bröd ett bra tag nu, så det kanske är dags att testa nu då!<BR/>Tycker att du alltid har så snygga bilder till dina recept.<BR/>Sparar receptet på parmesankexen till alla-hjärtans!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-64512735822480828482007-02-12T11:21:00.000+01:002007-02-12T11:21:00.000+01:00amazingamazingAnonymousnoreply@blogger.com