Endyearchallenge

I made this because I wanted to eat some bread that had a lot of corn in it.The power of your oven may be different from mine. So while baking them, keep an eye on the dough and the color it turns, and adjust your baking time accordingly. Recipe by 000hitomi000

I fervently wanted to eat doughnuts from a certain famous store chain...Since the ingredients are so close to what it takes to make bread, it's very fluffy.The dough is very soft, so when you go to fry it, put it gently into the pan.I wanted to make them slightly chewy and sticky so I tried using rice flour. However the texture turned out to be too hard, so I recommend you use bread flour. For 8 doughnuts. Recipe by sayata

Butter Sugar Bread! It's topped with sugar and butter and baked. Candied Lemon is mixed in the bread dough, so it smells good lemon. I used the stand mixer (KitchenAid 35QT) to knead the dough and used muffin pans to bake. It tastes good! I would appreciate it if you could try this butter sugar bread.

Got this recipe from IG: @inovpelawi, and turn out very soft and fluffy, just as I imagine for Hokkaido Milk Bread. This time I made it with cheese and chocolate, and using twp 8x8x20cm loaf pan.

Fluffy, soft and absolutely delicious Raisin bread.The recipe is actually from Savor Easy.

I wanted to try making hamburger buns out of ordinary bread dough.The pictures I used feature dough balls that are 70~75 g -- a little on the light side. The main profile picture (showing the hamburger patties) have buns made from 80 g balls of dough. They can become a little tall, so if you want to cut them into 3 slices, so weigh the dough to 80-85 g. Recipe by Narimofugi

I wanted to make bread for my son with lots of his favorite milk, and so this milk bread recipe was born.Bread machine used: Panasonic (1 loaf type). I selected the 'bread dough' setting.The unsalted butter should be at room temperature.I used a SHARP oven for the rising of the dough.Usually white sugar is used for making bread, but I used soft brown sugar. You can use whichever you like. Recipe by Banyangarden

I wanted to bake some monkey bread because I just bought new kugelhupf molds.To change things up, I made coffeed flavored monkey bread.Adjust the amount of water depending on your bread starter.It takes some time and effort to divide the dough into small balls, but you just have to be patient!No need to worry about the balls not being equally sized; it'll still end up looking good.The key is to work fast! Recipe by suzu-ren

I ended up with a lot of whey to bake a yogurt cake, so I baked this to use it up.In the winter, bring the whey to room temperature first.The bread will rise, so 3 g of instant dry yeast is sufficient.The photo shows the bread 5 minutes after being taken out of the bread machine. Recipe by Wanko mama

I created this recipe because I wanted to eat freshly baked bread.Put the dry yeast on top of the sugar, and separate the salt and dry yeast during Step 1. Recipe by AyujiCook

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 created this recipe because I wanted to eat healthy and slightly sweet plain bread rolls.Close the seams firmly in Step 4. Recipe by Sweetpy

I bought a bread maker, so I wanted to make a delicious bread rather than use someone else's recipe. After many trials, I arrived to this recipe.This recipe makes one serving.The majority of the bread I make is made with this dough. Recipe by Tarosan

When I saw the perfect rum raisins, I started to really crave some raisin bread.I decided to use the slim bread pan that I haven't taken out in awhile.Topping with butter is up to you, and of course, you can use a large bread pan if you prefer.Since I like the raisins to be slightly crushed, I add them to the bread maker during the kneading process. If you would rather keep the raisins whole, remove the dough from the bread maker and mix them in with your hands.If you don't have rum raisins, soak some raisins in hot water until they are soft.The baking time and temperature may differ depending on your oven, so adjust accordingly. Recipe by Youtank

I wondered how French baguette would turn out if I added some rice flour.Be sure not to let the dough dry out.I make slits on the bread when the oven is 20℃ below its required temperature. Recipe by Hirobo

One of my favorite is simple Pandesal especially during breakfast serve with coffee. Pandesal or pan de sal (Filipino and Spanish for "salt bread"),is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt.

I had a few egg yolks left over so decided to try my hand at a brioche. I was so surprised how delicious it turned out!!These brioches are made with half the flour for french bread so are extra fluffy! Trehalose helps to protect the bread from drying out, so the brioches will be nice and fluffy, even after being left for a day or so! Recipe by Pu-kosan

I wanted 1 easy standard bread recipe that I could use for rolls, sliced bread, bread bowls, sandwich rolls, etc. Also by adding 1/4 cup honey in place of 2 tbsp honey it makes for a sweeter bread.

I wanted to eat cinnamon bread and thought it would go great with honey!The bread maker that I used is a Panasonic SD-BM 102 (makes 1 loaf). Recipe by Mchan

I ran out of bread but didn't want to go and buy some... so I decided to make use of my oven while it was preheating.I wanted to make some fluffy and delicious bread for breakfast and ended up with this recipe.If you can't leave the bread in the oven while preheating it, take it out, keep it covered with a damp cloth so that it doesn't dry out, and place it on top of the oven.When the oven has preheated, proceed to put the bread back in the oven and bake for 15 minutes. Recipe by Kopo*chimi

These are cinnamon rolls that the Finnish love. They eat these at work or at home with coffee. I serve this with Finnish coffee at my home.My mother-in-law taught me this recipe, and I wanted to share this recipe with you.The trick to bring out the cardamon is to mix the pot well at Step 1.I add raisins to the dough.They're the best freshly baked. Recipe by fincafe

I made a bread similar to this using raisins. A lot of times, inspiration comes from just seeing something. For instance, seeing the almonds in the store led me to this. Surprisingly, even my brother, who rarely gives compliments said, “This bread isn’t too bad”. Very high praise from him.

I ran out of bread for the next morning! And to make things worse, I have no time!So I wondered if I could just shorten the time it takes to make my usual bread and came up with this recipe.Baking the bread from a cold start (baking from a low temperature) helps the yeast to perform at it's maximum strength and allows the dough to rise very well. The times will change depending on the temperature, dough temperature, etc. so keep your eye on it as it rises. Recipe by chi-chan

Note: This recipe is a work-in-progress. I adapted from a German recipe, but the dough seems to come out too soft and sometime the custard might not get thick enough according to another person who cooked :( I'll update this sometime soon [3/29/2016]This is a German pastry loved by all ;) The name means "Bee Sting" in German. Most German recipes use instant pudding, but in this recipe I've included how to make your own vanilla custard creme filling (you can double it if you love the super cream-filled kind!). You'll probably need a couple hours to make this so plan ahead.

It took a while and multiple recipes and tries to find out how to perfect the soft roll bread

I just wanted to use up my powdered green tea.After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.You can use the proving function on your microwave to proof this. Recipe by Bu-nyanm

I wanted to enjoy a simple bread.The proofing time varies depending on the room temperature and the type and strength of the starter used, so please adjust accordingly. Recipe by Panko625

My friend taught me this recipe.You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221

I experimented many times to improve the recipe.You can make it using one bowl so that you don't need to do a lot of dishes later. This bread is as good as hand kneaded one.Since you only need an oven, one bowl, and one fork, you don't need to do a lot of dishes.When you are making sandwiches with this bread, decrease the amount of sugar to 1/2 tablespoon.It's ok to use 70 ml of milk during summer, but please change it to 75 ml during winter. Recipe by papiraki

I used to always make bread with dry yeast, but I wanted to try using natural wet yeast leavens, so I made many types of bread with natural yeast leavens. However, it is wasteful if you fail from using too much ingredients, and it all stuck to my hands no matter which recipe I used, so I came up with my own combination. Butter is in short supply today. I wanted to make a bread that tastes good with a small amount of butter, and is a straight version that even beginners will want to eat over and over again, so I thought this up.Using a domestic flour blend with about 40 g of water should be sufficient. Please decide on your own amount based on your own bread flour, climate, and humidity. Even if you let it rise the first time for longer, it will still turn into a delicious bread so long as the second rise isn't too long. Keep an eye on it during the second rise. Recipe by Choco dayo