This is by far the best corn bread recipe I have found that isn't dry, crumbly, and has a fantastic taste. Love It!!!!!!

My mother taught me to make this bread as a young girl. I continue to make it every couple of weeks. We use it instead of bought loafs and enjoy it for anything - sandwiches, French toast, as a side for meals, etc. Everyone loves it!

This should be bad instruction recipe ..but buns is so soft and delicious :)

I tried this straight method, even though I wasn't very good it yet.Use your kotatsu (warm table) when making the fermented strawberry liquid, or letting your dough rise. If you have a bread maker, this is easy if you use the Hoshino natural yeast starter mode!When making the starter, add a little raisin yeast. Fermentation will be accelerated, and you won't waste any. Recipe by jirocho

good texture

I so much like bread and that makes me to take bread everyday of my life but I have never for once try to bake it at home until I join cookpad and this contest also, that's what make me start thinking of baking my bread at home and yes I made it and the taste of the bread is delicious I like it, thank you cookpad #BAKEABREAD

I made this chocolate marble bread at my children's request.An important point of Step 8 is to leave space for the dough to rise after you put it back in the bread pan.The second rising may not be long enough when made in a bread machine so the pattern may come out a bit checkered.Personally, I think it might be better to let the dough rise for a second time, then bake it in the oven, but it tastes just as good made in a bread machine, and you can still see a nice marbled pattern. Recipe by Nagiry

By not only using bread flour but also cake flour, you can make your bread even better!It turns out really fluffy and soft !I uploaded this for my own reference as well. Recipe by Nachi

I created this recipe because I had lots of carrots. ♪ I baked them at a low temperature since I wanted to make bread rolls that were fluffy even when cooled.When you are making lines in the surface, press firmly, but be careful not to spoil the shape of the dough. Recipe by Dokintan