Super soft and fluffy bread

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 *

been using it forever [ok} it always has satisfied our family!

a new idea of making bread 😊

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

I have never tried it before, but its Turkish breakfast. I wonder the taste that’s y i created my on recipe

Fantastic

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.

Try this soft and fluffy Japanese Milk Bread recipeFor your breakfast : )Watch the video too:https://youtu.be/ZTStl2gP6Yw▷ Daruma CookingHappy Cooking : )#milkbread #japanese

Excellent dough

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 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

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.

This bread was always made by my mother when we had guests over for dinner. It pulls apart into sections for easy eating. Great with almost any dinner!

Please try it out in anko bread or cream bread since it works with those as well .Please mash it up a little if the ingredients of the curry you are using are big.Use a small amount of curry when wrapping it up.Make sure not to let the oil from the curry get near the edges. I've made several burst by doing this! There have been many sacrifices! This is really important! Recipe by Runchan

I watched a video online how to make this and tried it my own way. Here is my recipe for this delicious bread :) This will be my go-to recipe for bread from now on. :P

For dinner rolls I will usually double this recipe. It will fill a whole large cookie sheet. Singly it will make one good sized loaf of bread. For cinnimon rolls I will roll out to about 1/4 inch thick, coat generously with softed butter, then generously sprinkly with brown sugar and cinnimon, I roll it up, cut with a thread into one inch wide rolls. Lay on their sides. Let rise for about 30 mins and then bake.

I found it in the "Kitchen Aid Instructions and Recipes" book. You should buy it, it is fantastic.

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 modified my grandmother’s Easter Bread for my bread machine. She always topped it off with an egg-sugar glaze that she would then bake in the oven for a few minutes. I plan to update the receipt in the future for this glaze.

This recipe is good for just about any bread you want to make from dinner rolls to sweet rolls.

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

This is our family's standard bread dough. I used to use less butter in it, but I wanted the dough to have a more silky texture, so I settled on this amount.If dusting your work surface, use as little flour as possible!Make sure the dough doesn't dry out when it is rising or resting!When forming the dough, don't touch it more than is necessary!Bake this dough at high temperature for a short time!As long as you pay attention to these points, I guarantee that you can make delicious, light as air bread. ( Recipe by Keichannopatoka-

I created this recipe because I simply wanted to make melon bread.When you dust the cookie dough with cake flour, it will be easier to handle.Make lines on the cookie dough without cutting through so that you won't see the bread dough. For 5 melon bread buns. Recipe by Nahomin

#breads

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

This is with the egg wash and extra long rolls

This is my mothers homemade bread recipe that originated in Ireland from my great grandmother .

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