Cheese Fold-In Sheet (For Bread)

This is a fold-in baking sheet I made for myself, since I love caramel flavor. Since my recipe for chocolate marbled bread sticks received 10 "I made this" reports, I remember that I'd gotten a request (some time ago) for the caramel sheet recipes, so here it is.I use a 700w microwave oven. Please adjust the cooking time depending on your microwave. Be careful not to burn yourself when adding the boiling water to the caramel sauce (since it splatters). The bitterness of the caramel depends on how long you cook it, so please adjust to taste. I like to caramelize it quite deeply. If you would like a milky caramel flavor, try using cream instead of milk. Recipe by Yukiline

This is my custard insert sheet for bread. A light sheet that uses the whole egg. This sheet lets you try various alterations.The heating time will vary depending on the wattage of your microwave, so please adjust accordingly. If you substitute part of the milk for heavy cream you'll get a rich sheet with a kick. You can omit the liquor if you like. For 1 loaf of bread. Recipe by Yukiline

The rich milk flavor of this insertion goes really well with most kinds of dough. There's also a basic sheet that allow for easy variations.The heating times will vary according to the wattage of your microwave. For 1 loaf of bread. Recipe by Yukiline

This is my youngest child's favorite.When folding the dough into thirds, dust it generously with flour on both sides! And then brush off the flour from the folded-in side carefully, and mist it lightly with water. This way the dough will stick more easily.Be sure to use a knife to cut the folded dough! If you press to cut using a pastry scraper, the layers may get mashed together and the marbling will get blurred. Recipe by Nagiry

I made these instructions (including tips on the hot-water dough starter) as easy and simple as possible.-You can just put all the ingredients (using water instead of hot water) in a bread machine and use its 'dough kneading' program to make the dough, but by doing it the way describe and putting a bit more time and effort into the dough, you will have bread that's light and tender even the day after.-I recommend using sliced cheese that's not the easy melting type, but the melting type is fine too.-Please adjust the 2nd rising time and the baking time and temperature depending on your own. Aim for the same time and temperature as you'd use for baking butter rolls. For 12 rolls. Recipe by Mani-

Strawberries are affordable now, so I tried making this. It turned out sweet and sour and very fragrant - a luxurious strawberry sheet. It's my newest bread sheet, to fold into dough to make marbled bread and so on.The strawberries weigh 200 g after being hulled. Please adjust the amount of sugar depending on the sweetness of the strawberries you are using. If you want to add a more sour flavor, add a little lemon juice. Please adjust the microwaving time depending on your microwave. Please refer to the directions for a detailed how-to. Recipe by Yukiline

I made a large loaf of bread with custard cream.Streusel is convenient to use as a topping for muffins, cake, sweet breads etc.When you make a chiffon cake and have egg yolks left over, use it to make this custard cream, so that you don't waste any part of the egg. The pound cake pans are 20 x 8 cm (height 6 cm). For 2 pound cake pans' worth. Recipe by DUFFYchan

I added tapioca powder the recipe that I usually make.If using shredded cheese, use it as is. Otherwise finely chop the cheese.These taste delicious with cheddar or gouda cheese.Ovens vary, so adjust the baking time accordingly. Keep your eye on it as it bakes. Recipe by Yuuyuu0221

I made these because one of my kids asked me to make cream rolls. I got the custard cream recipe from a cookbook and modified it.The recipe has lots of steps, but the dough can be made very easily in a bread maker and the custard cream in a microwave so it's actually very simple. Recipe by Kaorucchi

No need to buy anything from the store. I like making these because you can easily modify the ingredients to your preference. Recipe by Pu-kosan

Soft, warm cheese filled garlic rolls are great for appetizers, snacks or to serve at lunch or dinner.

This is my mother's pizza dough recipe, but I just used it to make beehive chhese stuffed bread :)

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

Prepare one of these during a barbecue, tear it apart, and share under the moonlight for a relaxed and abundant outdoor meal.

Cut from the centre#Deepfried delicacy #Post2

My kid's and Grand kid's love this bread. I'm making 3 for Christmas and 1 for the wife and myself as I type this. Best made in a cast iron loaf pan.

I used the butter roll recipe on the packet of bread flour as the base,. I added a lot of butter and milk in the dough to suit our family's tastes. I've tried various ratios to make bread dough, and we like this one the best. Please give this a try.You can make sausage bread rolls if you roll sausages in the middle in Step 4. We love these as well. Recipe by takatan1

It is the recipe from Tintinrayner. Thank you aunty Tintin.I rebake it and it is totally soft even after 3 days.

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

Butter roll dough is the basic type used for snack breads.I have tried various ratios, and I am still experimenting...But this recipe is by far the best, so here it is.You can use margarine instead of butter! I used unsalted butter, so if using salted butter, reduce the amount of salt to about half.The standard-sized egg weighs approximately as follows;Medium-small size: 52 gExtra large sizes: 76 g (This is what I heard.)Use any leftover egg to glaze the rolls.When filling the rolls with sweet fillings, you can lessen the sweetness of your dough by reducing the amount of sugar to 10～18 g（or 5～9 g for 8 rolls). Recipe by Funwarishokora

perfect for a party or any special night!

I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.Roll up the rolls rather loosely when shaping them, and they'll rise better and have a better texture. For 2 baking pans' worth. Recipe by Yamakazu

This is my Middle Test of Biology about Conventional Biotechnology. This is one of the product of Conventional Biotechnology.

I wanted to make cute-looking bread using my leftover custard and anko paste.This is a delicious dough even without the custard or an paste, so eat them by themselves, or add in your favorite filling.I changed the photo for the black cocoa version. Please choose whichever method you prefer.Shut off the bread machine after making the dough. Take the cocoa wetted with about 1 teaspoon water, mix into half of the divided dough, return it to the bread maker, and switch it on!It will mix up nicely in about 5 minutes. (You can also mix it by kneading it by hand.)Please adjust the baking time and temperature according to your household oven. Recipe by Youtank

I'm hooked on steamed bread.A hint is to wrap the steamer lid with cloth. Use non-melting cheese. When the bread cools, wrap with plastic wrap to store the bread. This is an excellent snack as it is low in calories and is filling (compared to cakes). Recipe by Asamato

It's really easy to make Kikomoe's custard cream recipe and Poku-chan's choux pastry recipe so I came up the idea of combining them with a bread recipe.Make sure to properly chill the custard cream. I recommend doubling the original recipe so that you don't run out. If you fill the cream rolls with more than 1 tablespoon of filling they may explode, so don't go too crazy! You can't make the choux pastry ahead, so make sure to start preparing your ingredients during the second bread dough proofing. If you follow these instructions closely, you shouldn't have any problems. Recipe by Gomeko

＊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

Bread rolls are best for tea time my Family love this.Try this......

I used simple ingredients to make a hearth-style bread like you often see in bakeries.If you lower the heat from 250°C to 230°C, the crust will be crispy. Recipe by Yuribo

Inspired by a recipe from a popular mom's blog