Recipes with yeast, compressed

Whole wheat bread (also called graham bread) makes three small loaves with a milk-based dough, a hot oven, and a soft, hearty crumb. A heritage yeast bread for sandwiches and toast.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

Overnight yeasted buttermilk pancakes with blueberries. Mix the batter before bed, stir in berries in the morning, and cook the fluffiest pancakes you've ever had.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.

Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Kouloura rolls and buns are traditional Greek yeast breads with a tender milk-and-egg crumb, brushed with egg yolk and topped with toasted sesame seeds. A timeless hand-shaped loaf or roll.

Raised donuts made with a yeast dough that rises overnight for a tender, pillowy crumb. Old-fashioned homemade donuts fried golden and ready for glaze, sugar, or cinnamon dust.

Scandinavian braided cardamom coffee cake with a buttery egg yolk-enriched dough and a sparkling sugar crust. Makes two beautiful braided loaves from one batch.

Homemade yeast cinnamon rolls swirled with brown sugar, cinnamon, and raisins, then finished with a coffee-spiked confectioners' glaze. Soft, pillowy from-scratch rolls with a grown-up twist on the icing.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

Old-fashioned milk-and-egg enriched white bread makes two soft, tender loaves with a light crumb and golden crust. A forgiving family recipe for beginner bread bakers.

Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.