Comments on: Blueberry Lemon Curd Ring

By: sue

sue — Tue, 01 Dec 2009 14:03:12 +0000

you could alwasy pre-cook the apples in some butter and cinnamon…

By: jeff

jeff — Mon, 24 Aug 2009 01:51:39 +0000

Caroline: Yes, my only reservation would be that the apples might not bake though. I’d think you could get around that by slicing very thinly though. Jeff

By: Caroline

Caroline — Sun, 23 Aug 2009 20:35:45 +0000

Hi there. Just made the blueberry danish. Delicious! And came out beautifully. Now another idea: it’s just about apple season. Have you tried this with an apple interior? Seems like the lemon curd would work but would need a dusting of cinnamon with the apples. And cook the apples slightly perhaps so the roll rolls up….?

By: jeff

jeff — Sat, 18 Jul 2009 13:50:00 +0000

You may need to increase the water by 1/4 cup or so to keep the consistency the same– Bread flr absorbs more water. Jeff

By: John Scott

John Scott — Fri, 17 Jul 2009 22:16:56 +0000

In the Master Recipe, you call for all purpose flour. Any problem using bread flour and what differences would I experience. Tks.

By: Blueberry Lemon Curd Ring :: Pork Cracklins

Blueberry Lemon Curd Ring :: Pork Cracklins — Sat, 04 Jul 2009 21:39:02 +0000

[...] been wanting to make this ever since it was posted on Artisan Bread In Five Minutes a Day. Blueberries, bread, lemon curd.. great combination. Mine turned out looking… eh. Not so [...]

By: zoe

zoe — Mon, 29 Jun 2009 03:20:44 +0000

Hi Monika,

Wow, that sounds absolutely delicious! Nothing like home made ice cream.

Thanks for letting us know, Zoë

By: monika

monika — Mon, 29 Jun 2009 01:16:38 +0000

YUM! Made this today for a crowd–made six, actually–and it was a big hit! Served it with home made mango ice cream and blueberry ice cream and the crowd went wild. Many thanks!

By: rocky-cat

rocky-cat — Mon, 22 Jun 2009 16:05:09 +0000

My daughter wants to bake challah this Friday and the blueberries have been awesome lately. I think I know what will happening with the rest of the challah dough.

By: zoe

zoe — Mon, 22 Jun 2009 04:14:17 +0000

Hi MOR,

What a great addition to the recipe, thank you for sharing it with us!

Enjoy the book and all the bread! Zoë