Yeast bread Recipes

Moyettes are Mexican cinnamon sugar sweet bread rolls with anise flavor, brushed in melted butter and crusted in cinnamon sugar. A traditional pan dulce recipe.

Soft yeast-leavened cookies sweetened with honey and cinnamon, made with multi-blend flour and raisins. Egg-free, dairy-free, and naturally sweetened with a bread-like chew.

Nothing else can be better than it, big hit and a worthy keeper!

Old-fashioned oatmeal bread with rolled oats, scalded milk, and yeast, hand-kneaded and baked into soft, hearty loaves. Makes two large loaves or eight miniature ones.

I got this recipe from "TheSouthernLadyCooks.com" Here's a blurb from her website: "These rolls will melt in your mouth. I have made them for years and they are wonderful. My family looks forward to these rolls during the holidays. I think this recipe was on a box of grits years and years ago."

Mini yeast cakes soaked in rum syrup and topped with sweetened whipped cream and sliced almonds for an elegant French dessert.

Poppy seed kolaches made from a soft yeasted dough with mace and lemon zest, filled with a homemade poppy seed, raisin, and cinnamon filling. A Czech-Texan bakery classic.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Quick kolachky made with a tender sour cream and yeast dough, rolled thin on powdered sugar, filled and folded into delicate pinched squares. A classic Eastern European cookie finished in a snow of powdered sugar.

A scrumptious oat bread that's easy to make and tastes wonderful toasted or used as a sandwich.

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.

A scrumptious bread that is easy to make and tastes great plain or toasted.

Classic French brioche a tete, the buttery, golden topknot rolls baked in fluted tins. A rich egg-and-butter dough chilled overnight for the tenderest crumb, with a traditional floating-sponge yeast start.

Homemade pita bread that puffs into pockets on a hot baking sheet at 500 degrees. Four basic ingredients, no fat, freezes well, and makes 6 large or 12 small pitas.

Homemade soft bread, a puffed flatbread cooked on a griddle then ballooned over an open flame until light and golden. Soft yeast dough that tears into pillowy pieces for scooping up curry.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.