I created this recipe because I wanted to make very light and chewy bread.I think this bread is softer than baby's bum!This recipe is too easy so there are no special tips, but please handle the bread gently since freshly baked ones are very tender.If you are eating these the day after they're baked, microwave them and they'll become light and fluffy again! Recipe by *koro mama *

I wanted to stuff my mouth with freshly baked anko bread, so I came up with this recipe after many experimentation.The length of time it takes to bake the bread will depend on your oven, so keep and eye on the oven. I think they'd look cute and be a lot easier for kids to eat if you make mini anpan by halving the quantity of dough and anko you use for each bun. Recipe by Kaorucchi

I used to make carrot steamed bread as baby food for my eldest daughter when she was young. I was using pancake mix everyday but now I use cake flour to save money. The photo shows the ones with soy milk and brown sugar.In Step 4, make sure the kitchen towel (to prevent water dripping onto the bread) is tightly wrung or it will touch the bread. For those using a gas range, pay extra attention. If you are using shallow ramekins, I suggest using a steamer rack (available at 100 yen shops). Using ramekins works best and helps the bread to expand fully.I made them less sweet so adjust to taste.It would be great if you could let me what way you decide to make these. Recipe by Genkimaria

I really wanted to eat a chewy steamed bread so I tried it at first with shiratamako. That didn't go too well, since shiratamako is supposed to be used for dango dumpling-like recipes, so I tried with mochiko instead and it worked!Pancake mix is quite sweet but mochiko isn't, so it's better to use more sugar here than in a 100% pancake mix recipe.This bread has a very light flavour so it's most delicious when served with a sweet spread like jam. For 6-10 servings. Recipe by Pukuttopukumaru

I folded in the anko into the dough instead of using it as a filling.You could use chestnut cream or peanut butter. The rice flour gives the bread a sticky texture but it's also delicious with cafe flour. Recipe by Kearisa

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

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

Since I love kabocha squash so much, I made fluffy and sweet kabocha bread!!Everyone loves this soft and sweet bread!! Use Bocchan Kabocha (mini-sized, sweet Japanese kabocha squash) for an even sweeter bread!The amount of liquid depends on the type of Kabocha squash. You can adjust it by reducing the amount of milk to 10 ml if the squash is very moist.Even though the squash might seem hard originally, it will gradually soften up and its juices will come out. Bocchan Kabocha (smaller, sweeter type of squash) would make this bread sweeter and give it a nicer color. Recipe by mzhroom

I wanted to make a dough which I can use for any kind of breads such as savory breads and sweet breads, and this is the recipe that I came up with after a lot of revision.The dough is very soft, so dust the dough with flour if needed. Adjust the amount of water depending on the brand of flour you are using. Add more sugar to your liking when you are using this for sweet bread. Use sugar-resistant yeast in that case. Recipe by Pu-kosan

I was experimenting with shiratamako and tofu, and ended up with this lovely fluffy bread.The dough is a little bit runny during Step 1 and 2, but when the dry ingredients are added during Step 3, it will come together, and will be easy to bring together. Recipe by robicat

I wanted to bake a yellow flower-shaped bread using kabocha squash.I tried to keep the sugar to a minimum.Adjust the amount of milk for the dough depending on the water content of the kabocha squash.Adjust the amount of sugar to tastes.Watch over the bread as it bakes. Recipe by Nikkopaddo

I was amazed at the pita bread I ate in a Turkish store, so I came up with this recipe for a puffy pita using the same dough as naan.The tips for puffy pita are to allow the surface to dry a bit after rolling, bake them with the bottom moist side up, and to bake at a high temperature for a short amount of time.By adding baking powder, I was able to get the dough to puff up nicely. Recipe by Kuminchan