71 made yeast recipes

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.

Tangy sourdough bread made easy in a bread machine using sourdough starter, bread flour, milk, and active dry yeast. A simple recipe for a crusty, chewy loaf with that signature sourdough tang.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Irish soda bread made with sour cream, raisins, and currants. A tender, cake-like loaf baked in a casserole dish with no yeast and no kneading required.

Braided almond breakfast bread made with bread machine dough, filled with almond paste and orange zest. Impressive yeasted loaf with twisted strips revealing the sweet filling.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

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.

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.

Versatile butter-rich yeast dough made in a bread machine, then shaped into loaves, dinner rolls, cloverleaf rolls, cinnamon-raisin swirls, or breadsticks. One dough, six possibilities.

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.

Quick raisin bread made with buttermilk, cereal flakes, and no yeast. A simple batter loaf with plump raisins throughout that bakes in one hour with zero rise time.

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.

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.