March definitely produced a bread basket that was over-flowing with comforting loaves, rolls, sweet buns, pizzas, muffins, flat breads, and oh-so-much more! Thank you all for dropping by to share your wonderful bread creations with me - and all of the other bread-heads out there.
I think I really enjoy the linky format and will be keeping it up for the unforeseeable future. I've switched the wording around on the "headers" for each section to try to make it a little bit easier to decide where to link up. Basically it's the same, it's just that I've included both filled and topped breads (of the yeast variety) in the Yeast Bread category instead of the Other category. Makes more sense. Duh! Sometimes I have to talk these things out with myself. Other will be reserved for tutorials and informative posts as well as dishes made with (already baked) bread. So far this category isn't generating very many links, but hopefully it will catch on. I've also moved crackers and breadsticks to the Breads without Yeast category (but if they have yeast in them, put 'em there). Am I making sense? Feel free to leave any questions you may have in the comments or shoot me an email and I will definitely answer them to the best of my knowledge.
If you haven't already done so, I hope you'll head over to see the amazing variety of bread everybody linked up in March. I have so many things I want to make - it's so inspiring! Also, please let me know if there's anything else you'd like me to include in my monthly posts. Thanks so much and I can't wait to see what types of bread you bring to the table this month.
I think I really enjoy the linky format and will be keeping it up for the unforeseeable future. I've switched the wording around on the "headers" for each section to try to make it a little bit easier to decide where to link up. Basically it's the same, it's just that I've included both filled and topped breads (of the yeast variety) in the Yeast Bread category instead of the Other category. Makes more sense. Duh! Sometimes I have to talk these things out with myself. Other will be reserved for tutorials and informative posts as well as dishes made with (already baked) bread. So far this category isn't generating very many links, but hopefully it will catch on. I've also moved crackers and breadsticks to the Breads without Yeast category (but if they have yeast in them, put 'em there). Am I making sense? Feel free to leave any questions you may have in the comments or shoot me an email and I will definitely answer them to the best of my knowledge.
If you haven't already done so, I hope you'll head over to see the amazing variety of bread everybody linked up in March. I have so many things I want to make - it's so inspiring! Also, please let me know if there's anything else you'd like me to include in my monthly posts. Thanks so much and I can't wait to see what types of bread you bring to the table this month.
RULES:
1.) To join in BYOB in any given month, simply add your blog name + name of bread in the correct category (or if you'd rather send me your link and have me add it, I will do that) and link to your post about bread.
2.) Your post must LINK BACK to BYOB home page (use of button is optional and can be found at the bottom of this page) or THIS POST.
3.) Your post MUST be posted during the current month to qualify. That means this month. I will add a quick link to this post in my sidebar each month for easy finding. (I will give a few days leeway from the previous month, in case you are new or just forgot to link up.) Or- you may link up an older post if it's one you are really itching to share, but please add a link (see #2).
While I know that things happen and sometimes a link is forgotten, if it seems that the linky's are just a dropping place for getting your posts seen without ever playing by the (simple) rules, I will delete those links.
Let the filling of the April bread basket commence!
2.) Your post must LINK BACK to BYOB home page (use of button is optional and can be found at the bottom of this page) or THIS POST.
3.) Your post MUST be posted during the current month to qualify. That means this month. I will add a quick link to this post in my sidebar each month for easy finding. (I will give a few days leeway from the previous month, in case you are new or just forgot to link up.) Or- you may link up an older post if it's one you are really itching to share, but please add a link (see #2).
While I know that things happen and sometimes a link is forgotten, if it seems that the linky's are just a dropping place for getting your posts seen without ever playing by the (simple) rules, I will delete those links.
Let the filling of the April bread basket commence!
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Yeast Breads
(instant, cake/fresh, wild/sourdough - sweet, savory, loaves, buns, rolls, filled, topped, etc.)
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Breads w/out Yeast
(quick breads, flat breads, biscuits, scones, crackers, breadsticks, etc.)
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Other
(bread baking tutorials, informative bread baking posts, and things made w/ bread such as sandwiches, bread pudding, and such)
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Leave me a comment and let me know that you've added something to this month's bread basket. And if you get a moment, drop by and visit some of the other breadie's who've shared this month.
A great bread event! I am sure I can come up with something ;-)
ReplyDeleteHappy Sunday!
Angie
Oh my heaven's Heather! What an incredible March list!!! Don't give up on me you know my yeastaphobia dilemma:) I will one day try to try...
ReplyDeleteThis is a great idea for a collection of a particular dish. It will be interesting to see the varieties that come up!
ReplyDeleteOh this is good for me coz I still have 2 bread recipes that I haven't had time to post yet! And thanks to you, Heather, I've found few other bread recipes that I like in the link!
ReplyDeleteGood. Are rotis or flat breads acceptable?
ReplyDeleteYes! They go into the second category, "Breads without Yeast" - unless of course they have yeast, then they go into the "Yeast" category. Link them up! =)
ReplyDeleteHi Heather, I've tried your Lemon Curd Brioche Crescent but there was a mistake when linking my posting to this one. Can you please delete my recipe as above(showing as No.4) & I'm going to give you the url for my recipe, ie
ReplyDeletehttp://jessie-cookingmoments.blogspot.com.au/2012/04/lemon-curd-brioche-croissants-hello.html?utm_source=BP_recent
My email is jessienwl@yahoo.com & please kindly show my name on the Title. Thanks
By the way, I followed Rule 2, but when I click on my picture now, it actually links to your blog, not my blog!
I edited the link so that it links back to your post, Jessie. What I meant in number 2 was to have the link in the post you're submitting (which you already have). Thank you for linking up more of your lovely bread this month. =)
ReplyDeleteMy Curry, Cardamom and Maple syrup bread for April 2012 is up. I have linked it to BYOB. This is a wonderful simple bread to bake... very good!
ReplyDeleteWonderful! Thank you for sharing it :D
ReplyDeleteI've just linked a delicious focaccia bake! Thank you for hosting, have a lovely weekend!
ReplyDeleteHi Heather,
ReplyDeleteI've just linked another lovely bread! Wish you a lovely week ahead!
I just found out about BYOB at Sage Cuisine so thought I'd bring my Brioche Sandwich Buns!
ReplyDeleteThanks so much for hosting, Heather!
Wonderful! So glad to have you and your buns here ;)
ReplyDeleteI have linked up my post on chive and cheddar scones. Quick and delicious, an easy way to get a bite of spring on the table.
ReplyDelete