This makes a slightly sweet bread, but I think it balances well as sandwich bread with mayo anddeli meat. I use Soy products due to a Diary allergy. But I have found that there is actually nothingI am missing out on, because so far, I have been able to replicate it great without using any dairy.

I've always wanted to try the banan bread. It turned out really yummy as my family(and me) ate it in just 2 days!It's a very easy recipe, anyone can prepare it.I hope you will like it too!#dairyfree #sugarfree #vegetarian

Found this recipe online. I tweaked it a bit. So good!

Experimenting with bread machine. I took the basic egg bread recipe from the machine recipe book and modified it to use different flours. because the rye flour makes denser bread, I increased yeast to 2 teaspoons.Note: Kefir can probably be substituted with buttermilk

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

I made this at home using ingredients I had on hand for making desserts so it has quite a rich feel to it.I took my basic bread dough recipe and just increased the amount butter and sugar. I wanted to make sure that it was easy to shape, so I made it extra soft. Recipe by Yukiline

I was looking for low-sugar bread recipes to limit my sugar-intake. There were a lot of rich and heavy bread recipes, so I came up with these simple table rolls using less ingredients to make inexpensively.Apparently, bread will turn out soft and moist if you bake it for a short time at high temperature, rather than baking it for a long time at low temperature. So if you like moist bread, adjust the baking time accordingly.I made the bread in the profile photo to eat with a soup. I used 100 ml of lukewarm water, and bake for 20 minutes at 200℃, so they turned out a little dry. Recipe by Inakanoanekko

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

As soon as Valentine's Day starts to approach, lots of bread shops start to sell bread with chocolate in them, so I promptly made some myself. As suggested by Cookpad user "Panettone", I put them in paper muffin cups and decorated them in a cute way. I fussed over the kind of dough to use because using an overly soft dough would take a long time and the surface would be uneven.I use a Panasonic Home Bakery bread machine (1 loaf version) and set it on the "Bread Dough" program.Bring the unsalted butter to room temperature before using.I use a SHARP oven for the rising of the dough.I usually use caster sugar when making bread, but I used light brown sugar in this recipe. Please use whichever you prefer. For 10 buns. Recipe by Banyangarden

After a very long hunt I finally found the perfect fluffy bread recipe from a friend and tweaked it to makes my own. I used semolina to really add flavor. I can tell when it's been left out. Also the wheat protein is crucial to the light and fluffy texture. You can get bread flour and leave it out since that's what bread flour is. I just don't like storing different plain flour.

I decided to bake some bread with buckwheat flour because I had some left over. It had a delicious, rich flavor, so I wanted to try making it with other macrobiotic ingredients.Please adjust the amount of water depending on the amount of buckwheat seeds.The maximum amount of buckwheat flour you should use is 50 g. If you use more than that, the bread won't expand.If you use butter instead of canola oil, your dough will be a bit more moist. Recipe by pogue

I was looking for an easy and healthy bread. This is very easy, from the first time I made this recipe it has never failed me. I have changed the sugar to honey and flour to half bread flour and half rye - it is perfect every time!