I had leftover snow cone syrup and leftover pumpkin paste and wondered if I could use these up in the steamed bread.It is hard to mix the mayonnaise and water, so I recommend adding a small amount of water at a time. Personally, I mix them all at once even though it is hard to do. Either ways would make the bread fluffy and chewy. Also, you will not taste the mayonnaise at all, so don't worry. Recipe by Zakurero

A friend and I recently went into a Southern country-kitchen-type eatery in North Carolina where they had "Chew Bread" in all caps on the menu board. Neither of us had ever heard of it, so we asked the waitress what it was. "Well, it's just... well... chew bread." The cook and one patron gave virtually identical descriptions, so we ordered some, but they were already out just one hour after opening.Curious now, I hit Google, where I found thousands of recipes. I pirated ideas from several and came up with this.Imagine a chewy brownie but with a caramel profile rather than chocolate. That's Chew Bread.

I made a simple healthy sweet using nutritious and healthy whey.I can make this as soon as I think of it, so it is great for breakfast too.With the help of whey, it's plump and chewy.If you chill it first, it's chewy and even more delicious. For 2 servings. Recipe by Otsumami

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 recreate the rice flour bread that is sold at my neighborhood's bakery.These also taste good if you dribble some olive oil into the notched tops. Recipe by DUFFYchan

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 had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any.I tried making this recipe with margarine rather than butter.The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221

I wanted to eat naan that's chewy and moist like the naan at Indian restaurants.By spreading the dough with oil, it becomes easier to flatten, and doesn't stick to your hands.Stretch the dough out in your hands, rather than rolling it outMake the dough bumpy rather than uniformly flat. Recipe by mirutann

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

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy.I made sandwiches with them and they were fantastic!!It's fun to make patterns on them to create your own original brand!!I made flower patterns.When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08

I really wanted to eat some chewy steamed bread but when I tried to make it with shiratamako, it just wouldn't mix.I should use it for dango instead, so I tried with bread flour and it went quite well.・Pancake mix is a little sweet, whereas rice flour is not, so it needs a bit more sugar than the recipes that use 100% pancake mix.・These have a really light taste so they go well with jam or something similar. Recipe by Pukuttopukumaru