Easy to Use Bread Dough

This is the bread we make most often at our house The dough has a nice texture and it's easy to handle.When kneading the dough in the bread machine, if you put in all of the ingredients, including the butter, from the start, the finished bread will become stale faster. Recipe by DUFFYchan.

I always bake this simple bread.It's a plain-tasting bread that won't interfere with the flavor of other dishes.I modified the amounts so that you can bake 1 loaf of bread. For 12 pieces (1 loaf). Recipe by Baketto

Since I'm making it myself, I want to have a rich pastry dough. Bread baked with this dough is delicious on its own. A very elegant bread dough.Be sure to give it plenty of time to rest (this helps you shape it easily). This dough is relatively high in moisture, so I think it's easy to handle. Bake at high temperatures for a short period of time. That'll give you a fluffy, crisp texture. Recipe by Yukiline

I don't remember exactly when I started, but I've settled on this recipe for bread rolls.Adjust the baking time and temperature depending on your oven.I made round bread rolls with this.If you want to make different shapes, divide the dough into desired portions in Step 3, and move on to shape the dough＾＾. Recipe by Saretta

I encountered a recipe in a cookbook that I was deeply impressed with, but I wanted make the recipe even easier.This bread dough is very versatile, and you can make various kinds of bread by shaping it differently! If you roll it up, you will have table rolls, or you can also make anpan sweet bean buns, curry bread, pizza, focaccia, etc. Recipe by MuraChi.

I don't have a bread machine but I wanted to make bread. I've been making bread with this method for more than 10 years. The recipe was taken from an old book and adapted to my preferences. I cut down on the 2nd rising time a bit.You can use this dough for many kinds of bread, so try combining it with delicious ingredients. Recipe by minmin!

＊I made this simple since its heartiness and flavor will vary depending on what you put on top of it or what you serve with it.＊When you are using flour that's milled from domesticaly grown wheat, use slightly less water.＊The temperature and baking time are just suggestions since they will differ depending on the oven. If the surface is getting burnt, cover with aluminium foil, and turn down the temperature.＊When you are turning the pan during Step ⑦, do it quickly so that the inside temperature of the oven won't drop. Recipe by putimiko

I slightly changed a recipe a friend taught me!This bread is delicious with something kneaded into the dough too.If you are adding something, add it at step 11.I recommend trying wiener sausages, chocolate, cheese, or jam as additions. Recipe by Ichigomusume

It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.If you don't have milk, you can use water and 2 tablespoons of skim milk powder. Recipe by mio*.

Since my oven is small, I bake with a small amount of dough. These rolls also taste great plain or formed into shapes.Adjust the baking time and temperature to your oven. Also, use ingredients of your choice. I guarantee that the results will satisfy! Recipe by pitachan1

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

A friend tipped me on the fact that bread is softer and more tasty using cake flour in the dough, so through a process of trial and error, adding 10 g at a time, I came up with this perfect ratio of ingredients.*Measure the ingredients precisely.*The proofing will not go well without enough moisture in the dough, so spray it with water if it is too dry.*I was also uneasy about the results at first, but the stickiness of the dough will eventually even out to a smooth dough.For those who don't have a bread machine, do your best without it. Recipe by *ai*

I was taught this recipe by a friend who loves to bake bread.When you're adding the ingredients to the bread maker, add them in the order of the ingredients list, except for the warm water, which should go in last. Then simply switch on the bread maker. Recipe by Yuuyuu0221

Excellent dough

Feel healthier with this delicious bread recipe that uses only whole wheat flour. You can make many different kinds of deli bread with this dough, so it's convenient.Course Black Pepper: if you have it, use it. When letting the bread machine knead the dough, if you add in all of the ingredients into the machine at once, the bread will tend to get stale a lot more quickly.As for the flour, I used Super Camellia brand (please adjust the amount of water added, according to the type of flour used. Domestic bread flours won't need as much water.) Recipe by DUFFYchan

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

I'm a generally lazy person ; so I wanted to have a single recipe for both sweet and savory breads. I can't use this recipe for breads with a hard crust, loaf bread, or any bread that has something kneaded into it, but this dough works for everything else. You can change the butter to shortening if you are making a savory bread. Try various varieties.Be careful not to let the dough dry out when you are letting it rise or rest. The bread tends to become hard if you bake it for too long. Bake quickly at 200~210℃ for at most 12 minutes to get bread that is crusty on the outside and fluffy on the inside, and that stays tasty after time. Recipe by Recoty

So we’re all in quarantine and we still want bread this recipe is filled with simple ingredients and easy to make . Give it a try! it’s fluffy and delish!

This recipe can't be made in a pinch, but it is easy AND delicious!

I put together all the pointers I've gathered from my years of experience making bread.I've also received requests for instructions for how to hand knead bread, so I've included those too.Pay attention to the temperature of the water added to bread dough too.Base water temperature = 45 °C (5°C less in the summer, 5°C more in the winter) minus the ambient temperature.Examples:If the ambient temperature in summertime is 32°C: 40°C - 32°C = 8°CIf the ambient temperature in wintertime is 10°C: 50°C - 10°C = 40°C Recipe by Panpanpanda

I wanted to eat a quick, easy, and fluffy pizza, so I experimented making it and arrived at this recipe which suits my tastes. Refer tofor a crispy pizza.Cover the dough with plastic wrap to prevent it from drying and adjust the baking time according to your oven. When you are eating them the next day, I recommend microwaving for 10 seconds or warming up in a oven for 1.5 minutes. Recipe by mini

I learned this from my friend in Australia.I altered the amounts of salt and flour for Japanese tastes, and changed the ingredients into manageable amounts.You can make this really delicious Italian bread without kneading the dough.You can make this bread even if you don't have a bread machine.In Step 3, if the dough hasn't risen well enough, let it rest in the fridge for another 1 hour.If you have some time, leave the dough in the fridge for more than 6 hours. By doing so, the dough would be risen really well and delicious.Put the bowl with the dough in the fridge before you go to bed, and enjoy freshly baked bread next morning. Recipe by kurukurumin

This pasta dough can be easily made if you have a bread machine.When cutting the pasta dough in Step 3, be sure to dust your work surface with a lot of flour. Adjust the pasta cooking time, since it depends on the amount and temperature of the water boiled. Recipe by Naana

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

My family loves pizza! I bought several different books and tried making my own pizza. Finally I settled on this pizza dough.For the tomato sauce, drain the canned tomatoes, finely mash them with a fork, and add a pinch of salt. It will be enough for 3 sheets of pizza dough.Even a fluffy and thick pizza crust will be crispy after pre-baking for 10-12 minutes. Recipe by Mokobu- mama

I wanted to make a dough which I can use for any kind of breads such as savory breads and sweet breads, and this is the recipe that I came up with after a lot of revision.The dough is very soft, so dust the dough with flour if needed. Adjust the amount of water depending on the brand of flour you are using. Add more sugar to your liking when you are using this for sweet bread. Use sugar-resistant yeast in that case. Recipe by Pu-kosan

After baking all kinds of bread loaf recipes, I managed to create a simple version that's to my tastes.I use rice flour for baking. Recipe by Chibigorisu

I came up with a dough recipe that could be used for both sweet and savory breads After much test baking, I settled on this recipe to make my favorite delicious, soft, and fluffy bread.Use your bread machine or kneading machine accordingly to make the dough until the 1st rising is done Keep kneading the dough diligently until the gluten is well developed Adjust the baking time depending on your oven. I bake them at 170°C for 15-20 minutes. Recipe by Lesser Panda