I wanted to use up the rum-soaked fruits that I bought for Christmas.I used mixed fruits soaked in rum, but you could use rum-soaked raisins. You could make your DIY version by soaking the raisins in a container for at least a day in rum. (If your raisins are oil-coated, wash with water and pat dry before soaking.) Recipe by Dokintan

2 lbs bread with bread machine,

I used simple ingredients to make a hearth-style bread like you often see in bakeries.If you lower the heat from 250°C to 230°C, the crust will be crispy. Recipe by Yuribo

I wanted to make French bread without using French bread flour.For the slits, roughly 5 mm is ideal. Don't make them too shallow or deep. Regarding the baking temperature and time: our oven s a rotating dish so it's difficult to brown things well, which is why I set the temperature so high. I baked for 22 minutes. Recipe by emakatu

It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.If you don't have milk, you can use water and 2 tablespoons of skim milk powder. Recipe by mio*.

the bread turn out soft and not very sweet.... it last for 3 -4 days and still soft

REALLY simple and delicious baguettes!

I tried adding salt to bread dough with miso instead, and the result was a very flavorful bread.A friend pointed out to me that the fermentation time was probably being delayed by the active microorganisms in the miso. Following her advice, I tried heating it right away, and the result was that the dough absorbed moisture better, and the final result was improved too. Please try heating up the miso first too. Recipe by Chibato

I am a failure sometimes at gadgets. I make this because it doesn’t fail on me (much). Makes a nice heavy bread and my kitchen smells great. The recipe that came with the manual was a culinary nightmare with the top never cooking right. This recipe I found on line is so much better. Make it at night. Then in the morning the bread is still warm...

From my breadmaker manual