This is a simple, easy, kinda healthy cake. All you need to do is mixing ingredients one by one and to bake. I used brown sugar. When you use brown sugar, I recommend you to use packed 1/4 cup(or more) to content your sweet tooth. This would be really moisture cake, and you could feel like eating cheese cake when you cool it in your fridge. Enjoy :)

This is a variation of my banana yogurt bread.When dividing the dough, don't be too concerned about having equally sized portions. If they vary a bit that's cute too. After forming each ball of dough, if you don't pinch the bottom tightly closed, the syrup will make the bread hard. If that happens, try microwaving the bread for a few seconds. Recipe by La Land

I was really into tofu bread and was making it everyday, but one day I ran out of tofu!!So I used leftover yogurt instead and it resulted in these sweet bread.The baking time will vary depending on the oven, so adjust accordingly. Recipe by manamon

I had a black banana that I forgot for a while and leftover yogurt in the fridge. I thought they should be ok once they are cooked, so I made steamed bread using them and pancake mix. It turned out light and mildly sweet.I used 12 small cups this time, and I steamed them for 7 minutes, but if you are using larger cups, increase the steaming time. Insert a bamboo skewer to make sure it's cooked through.The amount of banana is approximate.You can replace the milk with yogurt. Recipe by Karian

I thought that it would be pretty if I made white bread with assorted colorful dried fruits. After several attempts I was successful.I couldn't get a hold of them this time, but if you add green maraschino cherries or angelica to the mix, the bread should be even prettier.I used lemon and orange peel, dried pineapples, dried apricots, dried apple, dried cranberries and dried mangoes this time. Choose your dried fruits so that you don't have just very sour or very sweet types; go for a good balanced mix. Have fun trying out your favorite fruits. Recipe by La Land

This light, fluffy load will make your kitchen smell wonderful.

I just wanted to use up some leftover plain yogurt, so I added a lot of it.The dough is made simply by mixing yogurt into it, but I didn't want to go out of my way to make something extra to top the bread but I still wanted some sort of simple topping, so I was pondering this problem for a while.I used a 21 cm frying pan with a removable handle to bake this bread. A 21 cm frying pan can hold about 346 ml, but an 18 cm square baking pan can hold about 324 ml. So the bread should come out to about the same size. Calculate the capacity of whatever pan you want to use to bake the bread in this way. For a domed bread loaf, just put the dough in the pan. For a square Pullman type loaf, calculate the amount of dough by dividing the capacity of the pan by 3.5. Recipe by Osshosan

I don't like yogurt so much, but I want to eat it as much as possible, so I make breads or sweets using it.Letting the dough sit for a while at Step 4 lets the dough loosen up. If you don't let the dough sit for a while before rolling it out, the dough will soon shrink. This is the same reason to let the dough sit for 15 minutes at Step 2 after the 1st proofing. Recipe by La Land

Classic yogurt cake in a bread maker. The timeless cake. Soft, fluffy, and delicious.

This is a refreshing bread with rich vanilla yogurt flavor. It became popular on 09/11/14. The yeast amount was adjusted on 12/08/06.Origin of this recipeI love A-jin's 'Rich Vanilla Yogurt (Recipe ID: 18329221)' so much that I decided to turn it into bread! (❀´∀`❀)♬♫

It had been a long time since I made a dough properly, those soft ones that enchant you when you make them. This dough requires care and attention to achieve an excellent result. But the time invested ultimately brings great satisfaction. This brioche bread is perfect for both sweet and savory uses. Adjust the sugar according to your needs. You can make a braid, a loaf, or, as I did, many small balls that you can fill to your liking.