124 made yeast recipes

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Yeasted banana fritters spiced with cinnamon, nutmeg, and orange zest, made with 10 ripe bananas. The dough rises overnight and fries into golden puffs. Makes 36 fritters.

Homemade rye yeast bread made with 100% rye flour and white grape juice for subtle sweetness. A simple loaf with two rises and a crisp, golden crust.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Malt bread made with self-rising flour, cocoa, molasses, brown sugar, and golden raisins in a bread machine. A dark, sticky, British-style tea bread with no yeast needed.

Crispy Danish flatbread made with ground oats and buttermilk. Skillet-fried or oven-baked until spotted and golden. High fiber, no yeast, and ready to spread with butter, jam, or honey.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Irish wheaten bread made with whole wheat flour, buttermilk, nutmeg, and orange zest. A no-yeast soda bread loaf with a tender crumb that comes together in minutes.