I wanted to eat delicious, freshly baked bread at home, so I started making this.I don't have any hints in particular...but, if I have to add one, the key to a light and bouncy finish is to knead it thoroughly and properly to start with. (I wrote more than 5 minutes, but ideally you want to knead it about 10 minutes.)You can use condensed milk instead of honey for a different flavor. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by keromido

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 wanted to make a simple, neutral ordinary bread to eat every day, so I substituted half the butter with vegetable oil to cut down on the base costs a bit. This shokupan is easy to make and we never get tired of it. Perhaps because of the vegetable oil, it's moist/silky and soft even the next day! I really like this bread a lot.12 to 15 minutes after you start baking this, it may be better to cover it with aluminum foil to prevent the surface from browning too fast. Do it quickly so you don't lower the oven temperature. For 1.5 loaf size. Recipe by Lesser Panda

I wanted to eat delicious bread. After many tries this the recipe I've finally achieved what I wanted.Make sure to let the dough rest properly! Recipe by Ukki-

I like paws. I even bought a paw shaped branding iron! I thought I would try using it on some paw shaped bread.・Please adjust the baking time and temperature to suit your home kitchen as results may vary.・I used the same dough as in the [Rirakuma Bread]・The bitterness of green tea cancels out the egglike smell of the custard. Recipe by itarunrun

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 originally had kept the adzuki beans for making dessert, but I noticed that they're nearing their expiration date, so I used it for making bread! I added matcha for color. They taste mild from the milk.When you shape the dough, cover the unused dough with cling film to prevent from drying.Place each dough onto a baking tray with a spaces in between as the dough puffs up while proofing and baking.The proofing time differs according to the season so always check to see how they're progressing. For 8 pieces. Recipe by yaburie

I made Funasshii shaped onigiri, so I was wondering if I could make Funasshii shaped buns too.Depending on the moisture content of the kabocha squash paste, the dough might become too wet when adding it in, making it hard to handle. In this case, dust the dough with flour and bring it together.I use my oven's bread proofing setting (about 30 minutes at 35°C). For 3 buns (each about 13 cm [5.1 in] diameter). Recipe by Marrietty

I wanted to make bread using natsumikan that wasn't overly zesty, and this is what I came up with.I used homemade marmalade that isn't too sweet. Adjust the jam to your liking!Cake flour gives the bread a cake-like texture. Use margarine instead of butter if you want to emphasize the citrus taste.I added sour yogurt, which goes well with jam but use milk instead if you prefer! Recipe by yuko&martin

This is a square loaf pan version of my Condensed Milk Bread (ID: 665332).※The only thing to be careful about is not letting the bread rise too much during the 2nd rising. If you let it rise too much and the pan is all full, go ahead and bake it without the lid to make a domed-top bread. Recipe by Sweetpy

This bread was featured on a local TV show in Hokkaido. It's inspired from the delicious "Chikuwa Bread" from a certain famous store. I think I got pretty close... I'm pretty proud of myself.In Step 2, if you stuff too much canned tuna and onion-mayo into the chikuwa, it will spill out and the dough wont close up easily, so just use an appropriate amount. This bread is quite substantial and filling, so try making a few of these when you are making other snack breads.Please adjust the baking time and temperature depending on your oven. For 8 rolls. Recipe by Youtank

I make this bread once in a week. Just put all ingredients in the machine. And wait for a few hours. You are a home-baker!!!