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August 21, 2005


Wow that looks so good!

i love that whimsical shape!

Tanvi took the words right out of my mouth - I love that shape! And the bread looks gorgeous!

Gemma, this looks sooo good! Any chance you're posting the recipe...? BTW, I'm glad you got a new camera ;)

Gemma, that thing looks sooo luscious! And I second Keiko in requesting the recipe...if you don't want to post it, any chance you might e-mail it? Wink, wink...

Thank you Joe, Tanvi, and Zarah!

On the recipe issue, Keiko and Molly, I have never been quite clear on the nuances of posting published recipes. . . If I credit the authors and the book, am I allowed to post the recipe or would that infringe on their copywriting of the recipe? I will be happy to send it along via email, but it would be good to know the answer to this question for the future and also to share the recipe with others who might be interested. Your thoughts on the matter would be appreciated!

Hey there...
I've heard from people in publishing that most of the time, you can safely reprint one or two recipes from a cookbook, as long as you properly credit the source. It's good publicity for the book or magazine, and it's only a single recipe.

Now, that said, lists of ingredients are *not* protected by copyright; only the text (instructions, etc.) of the recipe is. So in reality, you can post recipes to your heart's content as long as you make at least a few significant changes to the recipe text (i.e. not just a few words rearranged). A lot of the recipes I post come straight from cookbooks, but I always change the text, mainly because I find that I have a different way of explaining a method, or I did things in a different order, etc. I give the author credit and usually say that I've "adapted" from his/her recipe. Ultimately, it really depends on what you're comfortable with.

Hope that helps!

Hi Molly, thank you so much for your input on the topic. It helped me quite a bit!

I just made this bread and it turned out great! For some reason it fell during baking, may have been that I had to substitute instant yeast and therefore only let it raise a short while the first time, and double the second, but either way it tastes delicious and the texture is perfect as well.

Thanks so much - I immensely enjoy your blogs and have now tried several of your recipes!


made the bread this evening after eyeing the recipe for a week. We great right out of the oven, I did bake it in 2 small Le Crueset dutch oven pans because I'm going to freeze one of the lofts.

Great recipe, will try your other ones in the future.

Hi Katie,

I am very happy that you had good results with the recipe. For the record, it is based on a recipe from Bread by Christine Ingram and Jennie Shapter (just to give everyone their due).

I think I need to make this again soon as well.


Found your blog when I was searching for this. I have a recipe for it as well and I've been wanting to try it out.
Looks so good.
Looks like we own the same pyrex over there. :)

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