I needed some for a recipe and my store was out..bread I made turned out awesome!

Finally discovering a well balance of seasonings that allows you to use the flour to bread anything you can think of.

#breads

I tried making bread in the bread maker using gluten-free flour.Make sure that the egg and water together are about 220-225 g. This can be deliciously enjoyed by anyone, even if you don't have wheat flour allergies. Recipe by mille128

You use bread flour to bake bread, but I wanted to try baking bagels with cake flour.I tried to make a recipe easy enough to follow without tips. Recipe by yoshiyo_japan

This is my own creation.I made it because I don't really like cake flour pancakes.If you use vegetable oil in your frying pan, add the oil before reducing the temperature of the pan on the towel.These have a really soft, smooth, melt-in-your-mouth texture. Recipe by kawagoe33

I bought a ton of extra-strong bread flour. However, using a lot of it at once is kind of a waste, so I blended the strong flour and cake flour to make my own, and made the dough with it. This dough is suitable for either sweet bread or savory bread. If you don't have extra-strong bread flour, use 240 g of bread flour and 60g of cake flour.Adjust the heat of the milk based on the season, and adjust the amount of milk as well based on the season and how floury the dough is.This dough is very easy to make.It won't get hard the next day and will still be delicious.All you need to do to recreate the freshly baked fluffiness is just heat it up in a 500w microwave for 20 seconds. Recipe by Gyaomama

Since I'm making it myself, I want to have a rich pastry dough. Bread baked with this dough is delicious on its own. A very elegant bread dough.Be sure to give it plenty of time to rest (this helps you shape it easily). This dough is relatively high in moisture, so I think it's easy to handle. Bake at high temperatures for a short period of time. That'll give you a fluffy, crisp texture. Recipe by Yukiline

Compared to dough made with dry yeast, does dough made with a natural starter rise up more slowly? I added 10g of extra bread flour to the usual shoku pan dough recipe, to make it less likely to over-proof.If using another type of bread starter which is slower to react than raisin starter, add more starter liquid and adjust the total amount of liquid so that it's about 160-170 g.The usual way of forming dough for this type of loaf bread - folding, rolling, and so on - is easy to get wrong if you are not used to handling dough, so in this recipe the dough is simply rounded off. Since dough that's formed like this rises easily, I've included measures for preventing over-proofing. Recipe by Choco dayo

Easy

This is the bread we make most often at our house The dough has a nice texture and it's easy to handle.When kneading the dough in the bread machine, if you put in all of the ingredients, including the butter, from the start, the finished bread will become stale faster. Recipe by DUFFYchan.