Soft Twisted Bread

It is the recipe from Tintinrayner. Thank you aunty Tintin.I rebake it and it is totally soft even after 3 days.

I don't remember exactly when I started, but I've settled on this recipe for bread rolls.Adjust the baking time and temperature depending on your oven.I made round bread rolls with this.If you want to make different shapes, divide the dough into desired portions in Step 3, and move on to shape the dough＾＾. Recipe by Saretta

It is one of my favourite bread since I was kid. Now it is such a grateful skill that I can bake my own bread.

I love these white bread rolls, and bake them almost every week. I tried many things such as adding honey or cake flour, but I've settled on this recipe since it's easy to remember and the dough is easy to handle.When forming the rolls, if you make sure the surface is taught, the rolls will bake up nicely.For the second rising, see how much the dough rises rather than relying on the time it takes.Even in the same oven, the rolls may bake up differently depending on various circumstances. Please adjust the baking time and temperature accordingly. Recipe by yasuko

I didn't have a bread pan, but I did have a poundcake pan. I tried making bread in the pan several times, wrote down the ratio of ingredients I liked, and posted the recipe here.If you divide the dough into thirds, fold each piece up into thirds and line them up, the dough will rise fairly evenly. If it looks like the bread is going to burn, cover with aluminum foil at the 12~15 minute mark. Store yeast in the freezer. I bought a silicone mold from the 100 yen store. If it isn't too much of a bother, then I suggest sterilizing it by boiling it for more than 5 minutes. Recipe by mini

I loved how simple this recipe is and my kids love the bread!

It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.If you don't have milk, you can use water and 2 tablespoons of skim milk powder. Recipe by mio*.

#heirloomThis is a very simple bread to make but it impresses everyone. My family requests I make it over and over again and it makes me feel good to know that my efforts are being appreciated and that they enjoy what I make them. I know your family is also going to love it so I hope you make it!

Many people love French bread, especially during the COVID-19 pandemic and lockdown when stores were closed. Many tried making it at home, and I did too. It turns out delicious.

I wanted to enjoy Kogyoku apples, which are in season, in a simple way, so I thought up a bread dough recipe that enhances the flavor of the apple.Make sure that the dough bakes into as round a shape as possible. Add the pumpkin seeds where you intend to put the pretzel sticks later on. I definitely recommend fresh tasting green raisins. I used Lys d'Or semi-strong flour. Recipe by Kyoufuko

I slightly changed a recipe a friend taught me!This bread is delicious with something kneaded into the dough too.If you are adding something, add it at step 11.I recommend trying wiener sausages, chocolate, cheese, or jam as additions. Recipe by Ichigomusume

I saw on TV that mixing tofu with pancake mix gives a soft texture. I thought you could bake bread with cake flour and tofu and gave it a try. It was so soft and delicious, so I decided to upload the recipe.The first time I made this, I used a medium crust setting, but it turned out very hard. So I definitely suggest using a light crust setting.When we have bread flour at home I substitute 10 - 20 g of the cake flour for strong flour for a softer, fluffier texture. Recipe by mi0921

I tried various recipes and I finally settled on this one.If you use 170 ml of milk, the dough will be softer and become more fluffy. (I recommend using 160 ml when the temperature is high.) Adjust the baking temperature between 180-210°C depending on your oven. Don't bake for too long! For 8 portions. Recipe by Yuchimegyuu

I created this recipe because I wanted to make very light and chewy bread.I think this bread is softer than baby's bum!This recipe is too easy so there are no special tips, but please handle the bread gently since freshly baked ones are very tender.If you are eating these the day after they're baked, microwave them and they'll become light and fluffy again! Recipe by *koro mama *

I wanted to make bread using natsumikan that wasn't overly zesty, and this is what I came up with.I used homemade marmalade that isn't too sweet. Adjust the jam to your liking!Cake flour gives the bread a cake-like texture. Use margarine instead of butter if you want to emphasize the citrus taste.I added sour yogurt, which goes well with jam but use milk instead if you prefer! Recipe by yuko&martin

This is the cheesy bread that my mom makes for special occasions, like valentine's day. This makes two smallish loaves of delicious cheesy bread.

I've been eating store bought honey oat and wheat bread and I thought "Hey, I can make this!" So, I scoured the internet for ideas, merged them together and added a few of my own and this is what I came up with. Hope you enjoy it :)

I tried making this since strawberries were cheap. Even small strawberries were more than enough.The strawberries start off at 130 g, but after heating they reduced to 112 g.I used one 50 g egg.Please use the strawberries after they've cooled.This has a light sweetness, so if you want a sweeter bread, please add 10 g of sugar.If you're using large strawberries, 5 or 6 should be enough. Recipe by Mokobu- mama

I added tapioca powder the recipe that I usually make.If using shredded cheese, use it as is. Otherwise finely chop the cheese.These taste delicious with cheddar or gouda cheese.Ovens vary, so adjust the baking time accordingly. Keep your eye on it as it bakes. Recipe by Yuuyuu0221

After a very long hunt I finally found the perfect fluffy bread recipe from a friend and tweaked it to makes my own. I used semolina to really add flavor. I can tell when it's been left out. Also the wheat protein is crucial to the light and fluffy texture. You can get bread flour and leave it out since that's what bread flour is. I just don't like storing different plain flour.

I thought a coppe-pan that had a honey fragrance should be tasty, so I tried making it.When forming the rolls, try not to trap any air bubbles on the inside. If you don't seal the seams securely closed, they'll come apart during the 2nd rising!If the tops are not browned enough, bake for another 5 minutes, or raise the oven temperature to 190°C first and bake for another 5 minutes. For 5 rolls. Recipe by yaburie

I came up with this recipe because I wanted to make a bread using cooked apples and that would still be good the day after it was baked. It's really light and fluffy when freshly-baked! It's even moister the next day and still soft! Great for breakfast or as a snack.This dough is fairly easy to handle, but dust it with flour if you find it sticks. Make the icing almost too hard at first, and thin with milk a tiny bit at a time. Bake the dough in a pound cake pan, or individual cups. Recipe by Toiroiro

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

Monday was our Clean Monday or Ash Monday, and is the day we usually bake the Greek Bread “Lagana”. I am sure you have seen other photos of Lagana from other Food Bloggers that look gorgeous 🙂 (Great Work fellow bloggers!!) mine doesn’t look like much, I know, but it does taste very good. 🙂Now, you might be wondering why my bread isn’t oval shaped, well like I have mentioned before my kitchen is quite small and I have very limited counter space. 🙂 (I don’t mind though I do my best with what I have). 🙂 So, I used a baking pan that I have and just used my fingers to push it out into a oval shape.This bread is so thin that you can actually use it to dip into the delicious dips you enjoy eating, or you can spread your dip onto the Lagana. 🙂 or even make delicious thin sandwiches….:)

I wanted to eat oatmeal bread [Recipe No: 632322] with something sweet but I also want to eat a vegetable filled sandwich with whole wheat bread [Recipe No: 610503].So I combined both for a bread filled with dietary fiber.The amount of time for the second rising and the baking time will change depending on the oven so adjust accordingly.During the baking in Step 6, if it seems that the top is becoming overcooked, I recommend covering with aluminum foil.The height of the bread is a bit low. Recipe by MeguBroaden

What if I used a little bit of custard cream to make cream bread??Since there is cream rolled into the bread, it's quite fluffy when it's baked.When removing it from the pan, be careful not to make it fall apart.It's safest to line the pan with baking paper or grease with shortening.I didn't line the pan with anything this time and had some trouble getting the bread out. Recipe by Anmika

I wanted to make a fluffy bread without using eggs. I refrained from using eggs for my daughter's sake, and we can also eat it without worry since it is made at home. It turned into a nice and fluffy bread without using eggs. You don't need milk either! Make 8-10, wrap up the rest, and store it in the freezer. Tips: When you want to eat the frozen bread, first microwave and then toast it to enjoy the pure fluffiness.Make sure to wrap the dough to keep it from drying out. Wait until the dough has properly risen. It will be sticky and hard to knead when you add in the margarine, but it will soon come together. Gently handling the dough after deflating it will yield a fluffy and delicious bread. Recipe by Yuimamarin

Since rice flour is so expensive, I usually hesitate to buy it, butThe taste is addictive.For best results, I recommend baking on the quick-bake setting. Recipe by amamitu

I love fondant chocolate so I tried making a pastry of it.-By extending the edges of the dough and putting the chocolate in the middle "mountain", air doesn't go in from around the edges of the chocolate.-You'll be able to make 9 if you make each one about 52. For 9, each about 170 kcal. Recipe by Kuribo

this is a nice soft bread that is easy to mix by hand!