I love raisin bread, so I've tried making many original recipes. I found the perfect dough for rum raisins. It's really good cooled down and as it is, or warmed up in the toaster, it smells so good. You can put cream cheese on it, and it goes well with alcohol. It's my favourite standard bread.If you don't knead the dough well, it may create air pockets that will be visible after you cut it. Please knead it well. If the dough isn't proofed enough the second time, the corners of the bread won't come out sharply. It's important to make sure that it has risen enough. Recipe by Recoty

I love this bread. It would be better if you use premium bread flour.

One Cookpad user wrote that when she added water from a can of boiled adzuki beans to the bread, it tasted like an adzuki bean ice cream bar, so I wanted to try making it. I decided to combine the adzuki bread with some matcha bread dough. I played with different amounts of canned adzuki beans and water, and unexpectedly came up with a good combination, so I uploaded it.I think the amount of water in the adzuki beans varies slightly from maker to maker. After the bread maker starts the kneading process, open the lid and be ready to add some milk if necessary. There isn't much green tea dough, so you can knead it well while keeping an eye on the bread maker. Even when I made 1.5 loaves with just ◎, it turned out to be a rather delicious bread. Recipe by Osshosan

This easy recipe creates a super soft and fluffy bread, and you will not believe it is made without kneading! Here I am creating a no-knead bread version of butter sugar bun. It's possible if you prefer not to add the butter and sugar topping. You will still end up with a tasty fluffy bread loaf.

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 always make this wreath for Christmas.In Step 3, weigh the dough and divide it precisely. Make the dough ropes an even length and thickness so that you can make the wreath even more beautiful. Dry the bread really well after baking to make a hard decorative wreath. You can keep the bread wreath if you store it with a drying agent. You can keep it for years unless it grows mold. Have a go at making your own lovely Christmas wreath. Recipe by Kaotan mama *

Our go-to bread that's fluffy!Well, since this is really simple and you just use a bread maker.Since it uses half milk and water, the milky flavor is not overwhelming.Eat it however you like. I think eating it straight out of the oven the best. Recipe by *choko*

I baked this tasty bread many times and I finally created this recipe.Rusks made using this bread are also tasty.It's hard to knead as there are a lot of water and butter, but these make yummy breads, so do your best to knead. Recipe by Kokoakukki-

I love the combination of dried pineapple and butter. It's really fragrant with walnuts added.Adjust the amounts of pineapple and walnut to your liking. When you make this with your usual bread recipe, add butter. It goes really well with pineapple. Recipe by Punimarukono haha

I wanted to make some bread that didn't overpower the flavour of the main meal it was served with.These rolls have a very slight salt flavour and are a convenient size.If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup

I had a bunch of potatoes, so I added it to the batter to use it up.Mash the potatoes to a similar consistency as the bread dough so that it's easy to knead into it. You can use bread flour to sprinkle the dough, but you'll have a crispier finish if you use joshinko. I quartered 10 g of butter for the top and placed them on top before baking. Recipe by Gomeko

I wanted to make the milk-flavored bread that I ate often when I was a child. After trial and error, I succeeded with this regular milk sandwich bread. This sandwich bread stays forever fluffy.This goes well with about anything so try making different variations.When making the chocolate version or the low fat version, be sure to adjust the amount of sugar and butter used.I now always use about 15 g transfat-free shortening, along with soy milk and butter.Microwave gently to make it fluffy again. Recipe by Hyo-mi