I hate measuring everything out, and I wanted to enjoy bread without having to worry about my allergies, so I made this recipe simple.This bread smells like flour.The rising time will vary according to the season, so make it a several times to get the hang of it, or use your oven's rising function.You will be able to quickly make the bread in the summer whether the rising conditions are good or bad.That is if you are making shortcut bread home-made bread. Recipe by Mihomiho mama recipes

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

I created this recipe because I wanted to eat freshly baked bread.Put the dry yeast on top of the sugar, and separate the salt and dry yeast during Step 1. Recipe by AyujiCook

I used to make carrot steamed bread as baby food for my eldest daughter when she was young. I was using pancake mix everyday but now I use cake flour to save money. The photo shows the ones with soy milk and brown sugar.In Step 4, make sure the kitchen towel (to prevent water dripping onto the bread) is tightly wrung or it will touch the bread. For those using a gas range, pay extra attention. If you are using shallow ramekins, I suggest using a steamer rack (available at 100 yen shops). Using ramekins works best and helps the bread to expand fully.I made them less sweet so adjust to taste.It would be great if you could let me what way you decide to make these. Recipe by Genkimaria

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

I wanted to use a lot of whole wheat flour for a nutritious and fragrant bread, so I baked this.It'll remain moist, chewy, and fluffy even after 3 days. I'm proud of this recipe.The amount of time for the second rising and the baking time varies on your oven, so adjust accordingly.During baking, if the top seems like it's going to burn, gently take it out and quickly cover with aluminum foil.I like a lightly browned top, so I covered the tops with foil after 15 minutes. Recipe by MeguBroaden

I'm not awake enough in the morning to chew on tough bagels.To satisfy my need for something easier to eat, I made a plump and chewy bagel-style bread by letting it rise thoroughly as if making regular bread.I make this 1-2 times a week.Be quick when boiling and baking these. When you begin boiling, the oven should be done preheating.If you mix in other ingredients, they should be 50 g. Add walnuts, dried cranberries, or currants.If you replace the water with milk, use 210 g. Recipe by Setsubunhijiki

I'm proud to present this recipe! I make these rolls all the time.I usually use instant yeast for this.- Keep your eye on the bread and adjust the time and temperature according to your oven.- Halve the amount of ingredients when making half the amount.The chocolate variation is our family's standard bread. It's even more delicious to eat on the day after, when the chocolate has hardened again! Recipe by yukanosuke

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

I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands.It's simple, so I don't have any tips in particular.Knead the dough thoroughly for a properly soft texture.If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan

My homemade bread was always my family's favorite, until one day they started liking a store-bought bread . So I came up with this recipe to get them back on my side!When gently deflating the dough during Step 3, do it gently and carefully to get very smooth bread! Recipe by Kopan

I wanted to create a quick breakfast.After adding the flour, mix the batter with a spatula, taking care not knead or over-mix.The firmness of the batter will change with the addition of jam, so make sure to add just a little milk (the recipe says 1 teaspoon, though the amount required depends on the consistency of the jam). Recipe by AyakoOOOOO