If you're going to add sakekasu, add a lot!I came up with this bread seeing how much I could increase.It works well as the dough for anpan.In Step 7, bake for 13 minutes for white bread, and 15 minutes for a slightly golden brown.This is a sticky dough, so you can apply flour to make it easier to work with, but it'll change the ingredient amounts so please don't use too much.I use Koshinokanbai sakekasu. Adjust the amount of water and moisture you add to the sakekasu according to the type (dried form in boards, paste, etc.) and brand you have. For 10 rolls. Recipe by La Land

I don't like store-bought melon bread sticks as they are too moist, so I made them in my favorite crispy style.I also uploaded another recipe with chocolate chips in the cookie dough called "Stick-Shaped Chocolate Chip Melon Bread".・The baking temperature and time are only a rough indication. Please adjust according to your oven. Recipe by itarunrun

I wanted bread that'd be easy to eat while on the go, and even while walking.I used a pastry bag with a 2.5 cm wide opening. The thinner the opening, the thinner your bread sticks will be! Recipe by Arekomama

I bought 500 g of sake lees as a souvenir and had to eat it everyday for a while.It's so easy, so I don't have any hints.Just mix the sake lees and olive oil at the beginning. Recipe by Mameiro

I figured I could simplifyand so I experimented with it. That recipe strains the yeast mixture, but this one uses all of the mixture.Not straining will enhance the taste of the sake lees and make it into a richer bread.Make sure to sterilize the containers. Step 7 shows the finished starter. The bubbles will become fine if you let it sit in the fridge in Step 6. After Step 7 and fermentation the big and small bubbles will become evenly dispersed. Recipe by Miyanbo

Quick, cheap & easy bread sticks!!!

Onions are in season, so I incorporated them into a bread dough. My kitchen was filled with the sweet aroma of onions and roasted shrimp.It's delicious freshly baked, but also good after 30 minutes once the flavors meld.Don't use oil when sautéing the onions (Step 1). But, since they burn easily, make sure to stir the pot constantly. Instead of shrimp, you can use minced bacon, or sprinkle with black pepper. Recipe by miyuki12

Freshly baked banana bread with banana kneaded into the dough is light and fluffy and has an irresistible sweet scent when freshly baked. But when I tried to knead it by hand, the dough was so sticky, I had a lot of trouble. I changed the ratio of ingredients and shape of the bread little by little, to come up with this easy-to-make recipe.Regular bread dough may start out sticky but gradually become smoother and easier to handle, but this dough starts out stiff and becomes softer and softer. It also won't rise much, so you may be concerned, but when it's baked it will be properly airy and light. Recipe by caramel-cookie

Since I'm such a lightweight, I can't drink Kubota sake, but since I want to indulge in it, too, I made this bread.I tried some fancy bread that used a 20-year-old sake lees called "kinsei" and loved it, and it got me interested in sake and sake lees.Be careful not to let the pot boil over when softening the rice. With the regular water content of sake and rice, the dough will be sticky and wet, so dust your work surface with flour, and reduce the amount of water. The photo shows the bread with 50% extra strong flour. Recipe by Osshosan

I was trying to make a homemade version of my nephew's favourite store-bought snack. I think I've almost replicated it, except for the size.This is a very soft dough, so it's a bit hard to handle, but it will become smooth after a good bit of kneading. For 20 x 13 cm [7.9 x 5.1 in] breadsticks. Recipe by uronn

I think it's quite hard to measure sake lees yeast, so I hope this is helpful.It's possible to make fermentation liquid with only sake lees, but it takes a long time and it's difficult, so I recommend using liquid yeast from raisins or the like.The amount of bread flour to make sponge dough (starter dough) is the same as liquid yeast, so, for example, for the first day, use 100 g of both, then 50 g on the second day. Recipe by Miyanbo

Gantsuki is a snack from my hometown of southern Iwate prefecture. The sesame are supposedly resemble a gaggle of geese taking flight in the night of the full moon.Feel free to half the recipe or swap the brown sugar for white. Mix in all of the ingredients from the top of the list to the vegetable oil. Recipe by nokko.t