This is a variation of my banana yogurt bread.When dividing the dough, don't be too concerned about having equally sized portions. If they vary a bit that's cute too. After forming each ball of dough, if you don't pinch the bottom tightly closed, the syrup will make the bread hard. If that happens, try microwaving the bread for a few seconds. Recipe by La Land

I don't like yogurt so much, but I want to eat it as much as possible, so I make breads or sweets using it.Letting the dough sit for a while at Step 4 lets the dough loosen up. If you don't let the dough sit for a while before rolling it out, the dough will soon shrink. This is the same reason to let the dough sit for 15 minutes at Step 2 after the 1st proofing. Recipe by La Land

I had a black banana that I forgot for a while and leftover yogurt in the fridge. I thought they should be ok once they are cooked, so I made steamed bread using them and pancake mix. It turned out light and mildly sweet.I used 12 small cups this time, and I steamed them for 7 minutes, but if you are using larger cups, increase the steaming time. Insert a bamboo skewer to make sure it's cooked through.The amount of banana is approximate.You can replace the milk with yogurt. Recipe by Karian

Using okara that, fills you up, is good for the body, and passes through well. I was trying to come up with something to make for my coworker's wife, and thought this up.You microwave this in the bowl it was mixed in, so please choose a microwave safe bowl. Recipe by Ishitomo

Since this bread starter is made by adding flour to yogurt, it's easy to see how it's fermenting, unlike some other starters. You can store this starter in the refrigerator for about 5 days. If you leave a little leftover, use half the amount of water, bread flour and sugar in step 5, and incubate for 5-6 hours at room temperature you can grow more starter. If you do this twice, your starter will ferment better. If it takes on an "off" smell like a dishtowel, it's better to manfully throw it away.To get a bread starter going, in the spring, summer and fall you can just let it rest at room temperature. In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out if your house will get very hot. You can also put it in an insulated polystyrene container with ice packs to keep it at under 25 °C. In the winter, put the starter jar on top of the refrigerator, near the stove, near your electric water kettle or in your boiler room. You could also make a fermentation box using a thermostat meant for tropical fish aquariums and an insulated box. But don't put the starter in a very warm location. Recipe by mipon

I'm into making steamed bread and I enjoy it long. It's easy to make but so delicious! Steamed bread is just as good as cake.Wrap the lid of the steamer with a towel. When they have cooled, wrap each one with plastic wrap and keep at room temperature. This is a low calorie, filling and delicious snack. Recipe by Asamato

I usually use milk to make plain steamed bread, but the result was too soggy when I added extra yogurt into that recipe. So, I tried using yogurt on its own instead of mixing it with milk.To prevent the hot water splashing onto the bread, be extra careful with the amount of water you use. Also take care when you're removing it from the pan. You can prevent the hot water from dripping if you double the liners (or place muffin cups inside), in which case you'd only need to lift out the cups inside. Recipe by Pukuttopukumaru

#heirloomThis is a very simple bread to make but it impresses everyone. My family requests I make it over and over again and it makes me feel good to know that my efforts are being appreciated and that they enjoy what I make them. I know your family is also going to love it so I hope you make it!

I wanted to add more recipes to my low-carb bread recipe collection.The cream cheese reduces the smell of the soy.15 g of sesame seeds does not give a strong sesame taste. Increase the amount to your preference. Recipe by Rhaji

#colourorangeThis is a fluffy and colourful pie with the moist of scented syrup! A mouthwatering Greek yogurt cake with the aromas and blends of fresh oranges and cinnamon.

My step daughter erin found this recipe and fb'd it to me. The only thing I changed was the drizzle because the lemon in it as is was way to strong for the bread. It overpowered it. she said it was fantastic. And is bringing the entire loaf home with her..