Yeast recipe collection

Traditional Welsh currant bread (Bara Brith) with sultanas, candied peel, brown sugar, and pudding spice. A slow-risen fruit loaf that bakes into a dense, richly spiced slice.

A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.

A wholesome bread machine loaf made with whole wheat flour, bran, honey, applesauce, and sunflower seeds. Nutty, slightly sweet, and ready with one button press.

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.

A hearty bread machine loaf with whole wheat flour, oat bran, vital wheat gluten, and honey. High fiber, soft crumb, and completely hands-off.

Pumpkin wheat bread for the bread machine: an autumn-spiced whole wheat loaf with real pumpkin puree. Set the cycle to whole wheat, press start, and walk away.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

A soft, honey-kissed buttermilk bread made entirely in the bread machine. Just add the ingredients, press start, and let the machine do the work.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Simple bread machine cheddar bread with minimal ingredients and maximum cheese flavor. Perfect for sandwiches, toast, or serving alongside your favorite soup.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.