When it is apple season and there are a lot of apples at the grocery store, I start to crave this bread.Line the pan with parchment paper (to make it easier to remove from the oven).Adjust the amount of sugar added to the apples to your preference.You can also top it with apricot jam mixed with some hot water. It will make the glaze bread, giving it a nice touch.This bread makes a good gift, so I bake it often. Recipe by DUFFYchan

When I ate a snack with orange peel in it, it was really good, and made me wonder what it would taste like in bread, so I thought up this recipe.Please adjust the amount of orange peel and chocolate chips to suit your tastes.You can use kitchen scissors to cut in step 5 as well . Recipe by EnjoyKitchen

I modified my grandmother’s Easter Bread for my bread machine. She always topped it off with an egg-sugar glaze that she would then bake in the oven for a few minutes. I plan to update the receipt in the future for this glaze.

I was practicing making Zopf to serve it at Easter and it finally came out well after much trial and error. Zopf is a traditional loaf from my husband's hometown, Schwäbische. It is slightly sweet braided bread that is served at a baptism ceremony or on Easter. Many of them contain raisins or nuts.Braid the bread however you like. Recipe by Engel. Yields 1-2 loaves.

Tsoureki (τσουρέκι) is a sweet yeast bread that is typically served at Easter. It’s similar to a brioche since the dough is enriched with eggs, milk, and butter. I made it for my family to enjoy for Christmas!My sister-in-law married a Greek man and now lives in Athens. My husband visited them recently and brought back a loaf of tsoureki for me. After one bite, I was determined to make it since it was delicious, and because we don’t have any Greek bakeries nearby.There are three critical things to know about making authentic Greek tsoureki.1) In order to obtain the correct flavor, you need to use the specific Greek spices that are listed in step one of the recipe.2) Bread flour should be used in order to provide enough strong gluten for the dough to rise and achieve its fluffy, slightly stringy texture. If you use all-purpose flour, you’ll have to knead a lot longer to ensure sufficient gluten formation.3) Ensure that you set aside enough time for the dough to rise. Because the dough is very enriched and heavy, the yeast has to work extra hard, and the rises take quite a bit of time (which for me was 5 hours total). Be patient!I’m happy to say that the time and effort paid off. My tsoureki was the same flavor and texture as the one from Athens!! And although this is usually an Easter bread, it’s delicious enough to eat any time!This recipe was modified from Dmitra’s Dishes#Easter #Christmas #Holiday #Celebration #Special #Yeasted #Baking #Sweet

Jordanian Easter bread , my mom recipe

#colouryellow#jhatpatThere is always a question about what to do with the leftover bread slices and many times we end up making bread crumbs.So here's a new and very innovative way of using leftover bread slices. Homemade and really scrumptious delightful dessert using leftover bread slices.You cannot even make out the bread unless someone tells you!!

The stollens I made in a bread making lesson had dried fruit or nuts.I liked them both, so I made my own variation using both fruits and nuts.Switch the fruits preserved in rum to regular dried fruits if you're not a drinker. You could also omit the brandy for the garnish.For preservation, make sure to brush the garnishing on without leaving any gaps - on the back side as well.For the fruits preserved in rum, check out. Recipe by Panpanpanda

I wanted to make bread using natsumikan that wasn't overly zesty, and this is what I came up with.I used homemade marmalade that isn't too sweet. Adjust the jam to your liking!Cake flour gives the bread a cake-like texture. Use margarine instead of butter if you want to emphasize the citrus taste.I added sour yogurt, which goes well with jam but use milk instead if you prefer! Recipe by yuko&martin

I so much like bread and that makes me to take bread everyday of my life but I have never for once try to bake it at home until I join cookpad and this contest also, that's what make me start thinking of baking my bread at home and yes I made it and the taste of the bread is delicious I like it, thank you cookpad #BAKEABREAD

The bread dough is flavoured with strawberry puree because it is in season. I make the strawberry cream very often.My friend visits me with her daughter so I wanted to make something for her.I use 150 g of strawberries to make puree, but only used 145 g of puree. (I lost about 5 g of it because I can't scrape all the puree out of the mixer.)At Step 9 I baked until the bread is slightly golden brown but if you want to finish the bread pink, check 10 minutes before and remove it from the oven. Recipe by La Land

I changed around the recipe for "Basic Bread Maker Loaf You'll Never Tire Of"and came up with a fluffy white bread.If you slightly shorten the last proofing and add some steam when baking it will help to prevent the bread from creasing.Please adjust the temperature and cooking time according to your oven. Recipe by happy sky