This is a very simple recipe perfect for baking with kids, and it doesn't require any special tools. The texture is very moist, somewhere between bread and cake. It takes about 10 minutes to prepare, and then the oven does the rest!

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

I made some yogurt and forgot to put it in the fridge, so it turned extremely sour and was full of bubbles—too sour to eat, but I didn’t want to waste it. I poured it into a pot, not sure what to do next. After a while, I noticed lots of bubbles popping and the yogurt had doubled in volume, so I decided to mix in some flour and see if I could make bread. To my surprise, after letting it ferment overnight in the fridge, the bread turned out fluffy and delicious!Yogurt contains lactic acid bacteria, usually Lactobacillus and Streptococcus, while most bread is fermented with Saccharomyces, a type of yeast. After some research, I found that sourdough bread can also contain lactic acid bacteria. You can read more here: https://cjfs.agriculturejournals.cz/artkey/cjf-202104-0008_identification-of-lactic-acid-bacteria-and-yeasts-from-traditional-sourdoughs-and-sourdough-production-by-enric.phpWhen I realized the yogurt had gone bad, I was really disappointed and blamed myself for wasting it. But someone reminded me not to be discouraged—there’s always a reason for things to happen. Thanks to this mistake, I learned that bread can be fermented mainly with lactic acid bacteria (and possibly some wild yeast from the air), which is really fascinating!

A very simple, quick, and easy pie! This is a type of bread our grandmothers used to make in a hurry, without all the luxuries we have today, but with pure, homemade ingredients.

Classic yogurt cake in a bread maker. The timeless cake. Soft, fluffy, and delicious.

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

It had been a long time since I made a dough properly, those soft ones that enchant you when you make them. This dough requires care and attention to achieve an excellent result. But the time invested ultimately brings great satisfaction. This brioche bread is perfect for both sweet and savory uses. Adjust the sugar according to your needs. You can make a braid, a loaf, or, as I did, many small balls that you can fill to your liking.

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