Yeast recipe collection

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Vegan shepherd's pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

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

Classic whole wheat sandwich bread made with active dry yeast, producing three golden loaves with a tender crumb and nutty flavor. The reliable recipe you'll turn to for weekly bread baking.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Fit for Life Pizza: a dairy-free, cheese-less pizza on a whole wheat and white flour crust, topped with roasted eggplant, zucchini, mushrooms, and onions over pesto, finished with sun-dried tomatoes, olives, and fresh basil. Hearty, Mediterranean-style vegan pizza night.

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.

Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

An easy citrus infused bread for your bread machine enriched with cottage cheese and grapefruit.

Vegan spinach lasagna with tofu ricotta, miso, and nutmeg in a mushroom tomato sauce. A dairy-free lasagna with fresh blanched spinach and nutritional yeast Parmesan topping.

Fried eggplant sandwiches stuffed with mozzarella and dipped in a light yeast batter with whipped egg white. Crispy, cheesy, and golden with a melty center.