I wanted to enjoy a simple bread.The proofing time varies depending on the room temperature and the type and strength of the starter used, so please adjust accordingly. Recipe by Panko625

I don't like my bread to be too hard, so I went through many trials to make my ideal bread. It's great for camping or for a small gift .It's easy because there's no need to knead the dough. You'll be able to serve them in an hour if you can follow the steps smoothly. You could also use a strainer or a small bowl if you don't own a pan. Cover with aluminum foil after 12 to 15 minutes if it seems like it's going to burn. Yeast can be stored in the freezer. Recipe by mini

I don't have a proper bread rising mold (a banneton) or the semi-strong "French bread" flour that this type of bread usually calls for, but I wanted to try making a pain de campagne so I went ahead and did it anyway.Please adjust the rising and baking times according to your oven.Please seefor a pain de campagne with a bigger split top. Recipe by umemodoki

I used a recipe magazine as inspiration to make this for my husband, who is addicted to an apple pain de campagne made from another COOKPAD recipe. I used a bread machine to make this. It's best made packed with dried fruits, so you can add up to 120 g in total combined with the nuts. Try varying the mixture of fruits and nuts. I added sweet chestnuts for my chestnut-loving daughter.The best way to slash the top of the loaf is to mist the top, dust with joshinko rice flour, and then do it in one go using a cheap razorblade. The raisins and walnuts are a must, but otherwise add whatever dried fruits you want. I added all kinds of dried fruits that I'd bought to use in baking and were left over. Recipe by Pokuchan

I wanted to try making a pain de campagne (French country style bread) using a banneton...Please adjust the rising and baking time depending on your oven.In Steps 10 and 11, be careful not to burn yourself! Handle the hot stainless steel bowl using oven mitts or similar. The baking tray is red-hot too, so be careful when putting the dough on it! For 1 round loaf. Recipe by umemodoki

I wanted to make a pain de campagne with a nicely scored top.Please adjust the rising and baking time depending on your oven. For 1 round loaf. Recipe by umemodoki

I made this for my daughter, who tends to have an iron deficiency, so that she could take in iron even from bread.If you apply sesame oil to the slashes on top of the loaf, the hijiki seaweed odor will dissipate. 3 g of dried hijiki when rehydrated was 22 g. Don't add the soaking water. I apecified 120 g of lukewarm water, depending on the moisture on the soaked hijiki seaweed. I used me-hijiki or hijiki bud this time, since they are very short. Recipe by Maitomono mama

I wanted a simple bread with a good form, so I used graham flour and rye flour.The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy

I love the combination of dried pineapple and butter. It's really fragrant with walnuts added.Adjust the amounts of pineapple and walnut to your liking. When you make this with your usual bread recipe, add butter. It goes really well with pineapple. Recipe by Punimarukono haha

I downsized my family's favorite focaccia recipe.The rising and baking time differ depending on your oven, so adjust accordingly.You can alter the toppings as you like. I used basic ones this time. Recipe by Akane

I'm not good at rolling filled dough, so this method was easier.When dividing the dough into 12 portions, use a sharp knife and cut it through from the top to the bottom, then it will cut neatly. Even if the shapes are not perfect, when you arrange them on a baking sheet, you can reshape them.The baking time is just a suggestion, so adjust it according to your oven. Recipe by Raburimei

I love wine, so I wanted to make a 100% wine bread.After changing the ingredient ratios several times, I was finally able to make a bread I was satisfied with!I used malt powder since I had it on hand, but you can omit it.If you leave the malt powder out, the bread will be even more wine colored.You can use cheap wine or leftover wine. For 6 rolls. Recipe by Himekichi