Since bread starters needs to be used up within 1 - 2 weeks, I thought it best to make bread directly from liquid yeast, which lasts for a while.Unlike dry yeast, the time needed for rising varies greatly depending on the strength of the starter.I recommend yogurt or strawberry yeast, which are both strong. Recipe by saku_nana

I received a request to bake bread rolls. This recipe has less sugar and oil but still a rich taste.As you don't have to knead, it should only take about an hour to make. Please cover the dough with plastic wrap so that it does not dry out.I recommend storing leftover yeast in the freezer. Recipe by mini

Many bread recipes call for egg, so I thought of an egg-less version and got to this recipe. You can save on the cost of eggs too!This is too simple maybe?? But it is delicious. Recipe by Tonkorori

So versatile, they are very nice when you add ingredients such as garlic and herbs to spice it up a bit also!

This is a basic macrobiotic recipe for 100% whole wheat bread using homemade bread starter.I used raisin yeast (see recipe) for this bread.Since it uses liquid yeast, this recipe is quite straightforward.I generally prepare the dough in the evening, and do the second rising, then bake it the following morning.It's also good to add nuts or dried fruit of your choice to the dough. Recipe by Mille=miru

I used to always make bread with dry yeast, but I wanted to try using natural wet yeast leavens, so I made many types of bread with natural yeast leavens. However, it is wasteful if you fail from using too much ingredients, and it all stuck to my hands no matter which recipe I used, so I came up with my own combination. Butter is in short supply today. I wanted to make a bread that tastes good with a small amount of butter, and is a straight version that even beginners will want to eat over and over again, so I thought this up.Using a domestic flour blend with about 40 g of water should be sufficient. Please decide on your own amount based on your own bread flour, climate, and humidity. Even if you let it rise the first time for longer, it will still turn into a delicious bread so long as the second rise isn't too long. Keep an eye on it during the second rise. Recipe by Choco dayo

I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands.It's simple, so I don't have any tips in particular.Knead the dough thoroughly for a properly soft texture.If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan

Not bad four a quick roll!! Eat same day.

I made these buns for a potluck party. The combination of nori seaweed and ham seems odd, but they were gone in no time.When you are working the dough, cover the rest with plastic wrap so that it won't dry our. Microwave the baked buns for 10 seconds after the 2nd day, and they'll soften just like they're freshly bake. Recipe by mini

I tried to come up with an original recipe using "Secret Apple Filling". I tried all sorts of complicated recipes, but in the end I settled on this simple bread recipe.Be sure to close the seam tightly in Step 19, or the rolls may burst open when rising. Also, be sure to drain the apple filling well before spreading it on the dough. Recipe by Wagamamahime

I thought it would be pretty useful if I had a recipe for simple, basic bread.These are really easy to make so please give them a try.When kneading you don't kneed to slap the dough down on the counter etc. It's fine if you just gently knead.You can make really great bread, even if you don't have a bread maker. Recipe by Pipiyo