A user taught me that you can make the best bread using cake flour by not including too many ingredients. Since the gluten content is also low if you add too much to the dough it just weighs it down. So when I thought about cutting down on the extra ingredients I figured I could use whatever I had at home. Checking the fridge I discovered miso, and figured that fermented foods are good for you. That's how this bread came to be.The moisture of the miso varies, so add it carefully while keeping that in mind. This is my personal preference, but since I like the bottom of the bread to have a nice baked color and be crispy, I bake them with that intent. I also like the aroma of the miso. Recipe by Ryouko

I am a failure sometimes at gadgets. I make this because it doesn’t fail on me (much). Makes a nice heavy bread and my kitchen smells great. The recipe that came with the manual was a culinary nightmare with the top never cooking right. This recipe I found on line is so much better. Make it at night. Then in the morning the bread is still warm...

I lyk eating it in d morning. #streetfoodrecipecontest

We wanted to make extra special hot dogs in a street food style, but living abroad, it's extremely difficult to find good buns for this purpose. So, I went into the kitchen and made my own buns!!They turned out more than fantastic, fluffy, and exactly how we wanted them, so I'm sharing the recipe with you 🤩I filled them with country sausage, crispy bacon, cheese, caramelized onion, ketchup, and mustard... homemade street food 😁🤪Let's make them!!!P.S.:They can be used however we want and filled with anything we can think of, from patties, sausages, ham and cheese, salads, etc., to hazelnut spread, jam, butter, and honey, etc.In the recipe, I used a combination of all-purpose flour and cake flour. Also, I didn't have fresh milk, so I used condensed milk, which I simply diluted 50-50 with warm water.

It's a puff you need to try for your kids to devour 😘😍 for them to love you more and thank you much 😜

I wanted to eat a really soft and tender focaccia rather than the usual type, so I adjusted a recipe I had for pizza crust.Bake it at a high temperature for a short time.In my gas oven, it's browned in about 2 minutes, so I take it out then. It's very soft.If you use a bread machine for all the steps up to Step 8, it's ultra-easy. Recipe by Pitarou

This is a variation on a bread recipe I learned at a bread making class I used to go to.I omitted any fat and changed the additions. After making it many, many times, it gradually changed into a pain de campagne that was exactly to my taste.Several people have asked me how I make this recently, so I turned it into a proper recipe.Prepping the walnuts and raisins beforehand is important, so please don't skip this step. Remember to dust the banneton (bread rising mold) well and pre-heat the oven well. That's about it! For 1 round loaf, about 20 cm [7.9 in] in diameter. Recipe by Hanakou

Fast food pizza chains use GMOs and other harmful ingredients with their recipes. This is why and how these pizzas are so addictive. I had absolutely NOTHING at home but the few ingredients on this pizza dough, so I was incredibly happy and relieved!! Very cheap and easy!

I didn't fancy a trip to the shops but did have all the ingredients at home so I decided to make the pita bread to go along with some kofta's I was making. I found this recipe on www.thekitchn.com

These days, bread-making ingredients are sold very expensively in shops. In our household, at least, sweets enjoyed on a day to day basis have to be gentle on the body as well as the wallet, and make the kids happy at the same time.This time, I didn't use just chocolate coated barley puffs, but also included strawberry coated barley puffs. You can just as well only use the chocolate version and be just fine. When you use the strawberry puffs instead, the pink color might pale a bit, but the taste will stay just fine. If you only use chocolate and only want to make one roll, that's fine too, but I would recommend splitting it into two batches after the second proofing stage, to make the work easier for you. Recipe by caramel-cookie

This pizza dough is not prepared or cooked in a traditional way, but it is the best homemade dough recipe that I've been able to come up with. It's also a nice cross between two competing pizza philosophies, namely Chicago-style deep dish and New York-style thin crust. It's versatile in the sense it is great for any topping choice, and although it won't be your favorite pizza crust of all time, it will hopefully be the favorite one you've ever made at home.