Yeast Recipes

Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Try to make your own pizza with this simple and easy to follow recipe.

Saffron bread for the bread machine, a fragrant Scandinavian-style golden yeast loaf with bloomed saffron, sweet currants, lemon zest, and warm nutmeg.

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.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

Tangy sourdough biscuits enriched with Monterey Jack cheese and yeast for savory flavor. Rise in fridge or at room temp for flexible timing.

Spiced butterhorn rolls made with yeasted dough cut into wedges, spread with egg white and sugar, sprinkled with nuts, and rolled into crescents with a butter frosting.

A festive bread machine loaf studded with maraschino cherries, candied fruit, dates, and walnuts in a rich buttery egg dough. Holiday baking made effortless. One loaf, zero fuss.

Sweet potato ginger rolls with fresh ginger, orange zest, and nutmeg in a soft yeast dough, egg-washed and topped with sesame seeds. Tender dinner rolls with warm, spiced flavor.

A rich, egg-laden yeast bread studded with raisins and scented with anise, lemon zest, and orange zest. Makes 4 fragrant loaves with a tender, golden crumb.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Homemade yeast bagels loaded with fresh jalapeño and hot sauce right in the dough, boiled and baked until golden with more jalapeño on top. Chewy, spicy, and nothing like what you'll find at the store.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.