I just wanted to use up my powdered green tea.After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.You can use the proving function on your microwave to proof this. Recipe by Bu-nyanm

I'm addicted to oatmeal, so I baked this bread. I also wanted to make a dough that didn't use eggs, and will stay fresh for at least 3 days.The amount of water depends on the type of flour that you use, so adjust accordingly. Recipe by MeguBroaden

After a lot of trial and error in the pursuit of fluffy soft bread, this is the recipe I'm finally satisfied with!I used a 9 x 9.5 x 19.5cm bread pan with a lid (a Pullman bread pan).If you have a square bread pan, don't divide the dough into two pieces; just handle it as one piece of dough, and follow the steps in the recipe.It's also delicious with milk used instead of water. Recipe by EnjoyKitchen

I made this to recreate a bread that's sold at my neighborhood bakery.I use Super Camellia brand flour (for Japanese flour, use less milk).For the rice flour, I use Riz Blanc (made from Japanese non-glutinous rice). Recipe by DUFFYchan

I wanted to use up some shiratamako that I had left over.These pancakes will burn easily, so don't leave them alone when cooking. Recipe by nontan_

I aimed for a round version of the chocolate chip rice flour breadbut no matter how I looked at it, it looked like bean daifuku, so I decided to try to make that instead.Sure enough, it suited the chewy dough and was so delicious.If I do say so myself, this sweet bread will be a big hit!This time, I used dried beans that I soaked overnight in water and then boiled in salt water, but of course you can use store bought boiled black soy beans or just boil in plain water!Adjust the baking time and temperature based on your oven. For 8 rolls. Recipe by Youtank

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun

I just love soft and fluffy bread!I reduced the amount of water to the bare minimum, and made it in the bread maker.When kneading, the amount of water will vary depending on the type of flour used. Check the dough while it is kneading, and it is best if it just barely all gathers up! Please adjust accordingly. Recipe by saku_nana

Just by adding a bit of sake lees to the ingredients, it will turn into a moist and fluffy dough. The scent is not strong, and it was popular even with my kids,who don't like the taste of sake lees. Not only is cooking with sake lees healthy, it is cheaper than butter as well, so I started using it to make bread.I made bread rolls this time, but you can also make a round bread loaf. Make whichever you like.I recommend cutting and toasting it,and the outside will become crispy.For those of you that like sake lees, please feel free to increase the amount. Recipe by miyuki12

I just wanted to make some tasty bread with the shiratamako I found sitting in the corner of my kitchen and the gigantic bag of chocolate chips that I bought.The chocolate melts! Or so others say, so I added a note to Step 2. Please try it out.You can use wheat flour in place of the shiratamako, but the water is rather cold this season, so it might be better to make it with lukewarm water instead.The dough is a bit sticky, so please sprinkle with flour when shaping.If you don't have a bottom oven rack, then please make adjustments when lowering the temperature from 180°C→160°C while keeping an eye on it. For 18 cm [7.1 in] ring pan. Recipe by Youtank

I came up with a dough recipe that could be used for both sweet and savory breads After much test baking, I settled on this recipe to make my favorite delicious, soft, and fluffy bread.Use your bread machine or kneading machine accordingly to make the dough until the 1st rising is done Keep kneading the dough diligently until the gluten is well developed Adjust the baking time depending on your oven. I bake them at 170°C for 15-20 minutes. Recipe by Lesser Panda

I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". This is called "Kanashi" strictly. I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. But for people who prefer gluten-free food, I would like to show you "How to Make Nerikiri-dough (with rice flour)".