Yeast bread recipe collection

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.

Savory bread machine cheddar bread with sharp cheese throughout and a tender, golden crumb. Set it and forget it for fresh homemade bread with minimal effort.

Bread Machine Cheese Bagels- Regular Size Batch recipe

Bread machine cranberry orange bagels with dried cranberries, fresh orange zest, and a hint of clove. Boiled and baked for that authentic chewy bagel crust.

This set-it-and-forget-it bread machine cheddar loaf uses cottage cheese for tenderness and sharp cheddar for bold flavor. Just dump ingredients in the machine and walk away for hands-free crusty bread.

Bread machine focaccia topped with melted mozzarella for a pizza-bread hybrid. Five-ingredient hands-off Italian flatbread you can scale up with herbs, olives, or roasted vegetables.

Bread machine pizza dough with a cornmeal-rich crumb and a one-two oil blend. Hands-off prep: dump, press start, and the machine handles the rest.

This is a vey heavy loaf packed with whole-grain goodness.

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Dump and press start! Easy raisin bread for your bread machine.

Old-fashioned yeast ferment bread with a simple dough of flour, sugar, salt, and shortening. Double-risen and baked hot for a crisp crust and chewy crumb.

Homemade breadsticks with a simple olive oil yeast dough rolled into thin ropes and baked until crispy and browned. Plain or seeded with fennel, caraway, or poppy seeds. Keeps for weeks.

Homemade yeast breadsticks, plain or seeded with fennel, caraway, or poppy seeds. Thin, crispy, bakery-style sticks that keep for weeks stored airtight.

Brioche bread bakes into rich, eggy, butter-laden French rolls with a tender crumb and signature topknot. Six eggs and a pound and a half of butter folded in slowly build the silky dough. Classic brioche a tete shape from a coffee cup mold.

Brunch pizza topped with soft scrambled eggs, melted mozzarella and fontina, and cold smoked salmon with chives. An elegant weekend project that marries pizza technique with lox-and-bagel flavors.