Bread

I love raisin bread, so I've tried making many original recipes. I found the perfect dough for rum raisins. It's really good cooled down and as it is, or warmed up in the toaster, it smells so good. You can put cream cheese on it, and it goes well with alcohol. It's my favourite standard bread.If you don't knead the dough well, it may create air pockets that will be visible after you cut it. Please knead it well. If the dough isn't proofed enough the second time, the corners of the bread won't come out sharply. It's important to make sure that it has risen enough. Recipe by Recoty

I love this bread. It would be better if you use premium bread flour.

Also known as "slow rise bread" or "no-knead bread", this is not my original recipe but one that's getting popular around the world for its simplicity and great taste. All it requires is flour, water, salt, and a tiny bit of yeast. I'm so addicted to this way of making bread that it's all I make these days!The only catch is it takes time, prepare for this well in advance...

This easy recipe creates a super soft and fluffy bread, and you will not believe it is made without kneading! Here I am creating a no-knead bread version of butter sugar bun. It's possible if you prefer not to add the butter and sugar topping. You will still end up with a tasty fluffy bread loaf.

One Cookpad user wrote that when she added water from a can of boiled adzuki beans to the bread, it tasted like an adzuki bean ice cream bar, so I wanted to try making it. I decided to combine the adzuki bread with some matcha bread dough. I played with different amounts of canned adzuki beans and water, and unexpectedly came up with a good combination, so I uploaded it.I think the amount of water in the adzuki beans varies slightly from maker to maker. After the bread maker starts the kneading process, open the lid and be ready to add some milk if necessary. There isn't much green tea dough, so you can knead it well while keeping an eye on the bread maker. Even when I made 1.5 loaves with just ◎, it turned out to be a rather delicious bread. Recipe by Osshosan

By not only using bread flour but also cake flour, you can make your bread even better!It turns out really fluffy and soft !I uploaded this for my own reference as well. Recipe by Nachi

I always make this wreath for Christmas.In Step 3, weigh the dough and divide it precisely. Make the dough ropes an even length and thickness so that you can make the wreath even more beautiful. Dry the bread really well after baking to make a hard decorative wreath. You can keep the bread wreath if you store it with a drying agent. You can keep it for years unless it grows mold. Have a go at making your own lovely Christmas wreath. Recipe by Kaotan mama *

Our go-to bread that's fluffy!Well, since this is really simple and you just use a bread maker.Since it uses half milk and water, the milky flavor is not overwhelming.Eat it however you like. I think eating it straight out of the oven the best. Recipe by *choko*

I love the combination of dried pineapple and butter. It's really fragrant with walnuts added.Adjust the amounts of pineapple and walnut to your liking. When you make this with your usual bread recipe, add butter. It goes really well with pineapple. Recipe by Punimarukono haha

I wanted to make some bread that didn't overpower the flavour of the main meal it was served with.These rolls have a very slight salt flavour and are a convenient size.If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup

I had a bunch of potatoes, so I added it to the batter to use it up.Mash the potatoes to a similar consistency as the bread dough so that it's easy to knead into it. You can use bread flour to sprinkle the dough, but you'll have a crispier finish if you use joshinko. I quartered 10 g of butter for the top and placed them on top before baking. Recipe by Gomeko

I wanted to make the milk-flavored bread that I ate often when I was a child. After trial and error, I succeeded with this regular milk sandwich bread. This sandwich bread stays forever fluffy.This goes well with about anything so try making different variations.When making the chocolate version or the low fat version, be sure to adjust the amount of sugar and butter used.I now always use about 15 g transfat-free shortening, along with soy milk and butter.Microwave gently to make it fluffy again. Recipe by Hyo-mi

I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands.It's simple, so I don't have any tips in particular.Knead the dough thoroughly for a properly soft texture.If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan

I tried this straight method, even though I wasn't very good it yet.Use your kotatsu (warm table) when making the fermented strawberry liquid, or letting your dough rise. If you have a bread maker, this is easy if you use the Hoshino natural yeast starter mode!When making the starter, add a little raisin yeast. Fermentation will be accelerated, and you won't waste any. Recipe by jirocho

I didn't want my leftover condensed milk to go to waste, so I tried making bread with it.Instead of making rolls, you can just use the bread course in the bread maker and this is also delicious. As the dough is really loose, if you don't coat with flour it'll stick to your hands. But be careful not to use too much. For 18 mini rolls. Recipe by Minimy

I wanted to make bread dough that could be used for any type of bread.You can make delicious sweet bread or savory bread with it.My bread machine makes 1 loaf of bread, so these are the maximum amounts of the ingredients I can use. If you are kneading by hand, it will be easier if you halve the amounts.You can use margarine or shortening instead of butter. Use tepid water in winter and cold water in summer. Recipe by Raida-

I created this recipe to help kids get their vegetables. I modified the recipe several times, and finally I succeeded in making fluffy bread.Since I use carrots with the skins, there's hardly any waste. It's an environmentally conscious bread.When you are using carrots with the skins on, use the freshest available.I use National's bread maker [SD-BH10].When you are cutting the bread, wait until it's completely cooled so that it won't fall apart. Recipe by Hisakiguruguru

This is my favorite bread. You don't need to divide the dough or rest it - just knead and round off. It's probably much easier to bake than you think, so I hope you will all give it a try.Adjust the rising time depending on the temperature and your oven's bread-rising mode and so on. Recipe by saku_nana

The sugar bread found in stores is too sweet, so I modified it to my preference.You can also knead by hand.The finished bread shown in the picture has withheld on the sugar. Adjust to your preference. Recipe by Kazuetei 2gou

I'm trying to consume 100% rice flour at some point everyday, so I added it to some already chewy bread and arrived at this. It made it fluffy, too!If you want to use margarine or salted butter, then reduce the amount of salt to 3 g.I just set my machine to the bread making course and let it cook the dough.I use an MK bread maker 100% of the time. Recipe by eterno

I created this recipe because I wanted to make moist and sweet white bread.This bread is sweet, so you can enjoy it as is, but when you put honey and butter on, it's incredibly delicious.Since the dough is soft, I recommend using a bread maker. Recipe by Sweetpy

I'm obsessed with making bread from homemade yeast starter. I like the ratios of ingredients for the recipe for Maple Jam Bread (Recipe ID 965497) that I recently uploaded, so I just changed that a bit to make this milk bread, adapting the recipe by adding some vegetable oil and increasing the liquid ingredients to make sure the bread would still come out soft.If you don't want the bread to get so brown, you can bake it for the last 13 minutes at 190 ℃. It seems that ovens can vary quite a bit, so adjust the times and temperatures to match your oven. Rather than strictly following the times and temperatures written in the recipe, go by the feel of the dough to judge how much you should knead the dough, how long you should let the dough rise, etc. The rising process takes time, but please just be patient. Recipe by Lesser Panda

I made this because I had a lot of sweet potatoes.Make sure that once you are done rolling the bread, seal the seams well. Another tip is to flatten the bread with your palms right before the second rising. Recipe by Mamyuchoko

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 love cinnamon rolls. But sometimes I just like making the pull apart bite sized pieces called Monkey Bread. This is a very versatile recipe. I've used chocolate instead of cinnamon and sugar. Hope you enjoy this as much as we do.

I took my usual sandwich bread recipe and shaped the dough.You can also use 180 g of strong flour and 20 g of cake flour. It so soft, it almost melts in your mouth when you have it just out of the oven (the white bread is especially soft).For the amount of sugar, use 10 g if the bread is a savory bread, and 20 g if making a sweet bread.During the fermentation process the dough will dry out in the bread case, so make sure to turn the dough over while removing any excess gas.After the first rise, it should weigh about 390 g. Recipe by Hyo-mi

When I tried making turtle-shaped bread I noticed that if the body was a bit longer it would look like a crocodile so I tried to make it that way.This recipe uses the same amount of dough for a crocodile as it would take for a turtle so it's possible to make 3 of each from this recipe.The ingredient amounts and way of kneading for this bread are the same is in the referral recipe. The thing about this recipe is that you can arrange the later steps how you want. I recommend making all the feet at once and then sticking everything together in one go. If you're making them with someone else put one person in charge of feet and things will go much faster. If you can't be bothered to make the pattern on the crocodiles back you can try making a lattice pattern with a knife instead. Recipe by Chibato

I have made Danish bread while leaving it up to my bread machine's automatic setting, but I had never folded the bread myself, so I thought up the easiest way to go about it, and tried my hand at making Danish bread.Before the second rising, if it becomes oily from the butter, chill in the fridge for about 15 minutes. Recipe by Honousagi

My family likes soft walnut bread and I was making it for my family. The shape of the bread is the same, but I altered the recipe because I wasn't quite happy with the dough.This bread is very soft as you put yogurt and honey in the dough. If you don't have butter, use 20 g of shortening and 6 g of salt instead!! For 10 portions. Recipe by Kobayanchan

I love white bread and I make it often. This year, we harvested a lot of kabocha squash, so I added some to this bread.I always microwave a lot of kabocha squash to use in bread, and freeze it in 50 g batches.I used some of that frozen kabocha squash this time too.If you adjust the amount of sugar depending on the sweetness and moisture of the kabocha squash you have, you can make bread that is to your taste. For 12 rolls. Recipe by Nusadoa