2,196 rising recipes

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

This bread machine raisin bread is so easy and we love setting the timer on our bread maker and waking up to fresh baked bread in the morning.

Italian onion focaccia: a soft yeasted flatbread crowned with buttery sautéed onions and rosemary. Golden, fragrant, and ready to tear and share at the dinner table.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Five simple ingredients transform into crusty Italian bread in your bread machine. Just add water, flour, yeast, salt, and a touch of sugar, then let the machine do all the kneading and rising.

Tender sandwich bread with a tight crumb, perfect for toast or sandwiches. Vital wheat gluten creates structure for sky-high rise and soft texture that rivals bakery loaves.

A puffy baked pancake rises dramatically in the oven, then gets filled with warm pineapple-coconut sauce. The edges turn golden and crisp while the center stays custardy and soft.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

Beer biscuits with just five ingredients: flour, baking powder, salt, shortening, and beer. The carbonation gives extra rise, and the hops add a faint malty note that pairs beautifully with butter.

Yeast-leavened whole wheat waffles use rising time instead of baking powder for crisp, deeply tangy waffles. No eggs, no oil, just whole wheat pastry flour, bran, molasses, and yeast.

Homemade French bread: a no-knead, food-processor dough that rises in the fridge overnight, then bakes into crusty baguettes with a chewy interior and crackling crust. Bakery quality at home.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Dad's best brownies are vegan wacky-cake-style brownies with no eggs, no butter, no dairy. Vinegar plus baking soda creates the rise. Loaded with chopped walnuts. Naturally egg-free and dairy-free.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Nora Mill whole wheat biscuits are fluffy, nutty angel biscuits raised by yeast, baking powder and soda for a foolproof rise. Buttermilk-tender, and the dough keeps in the fridge for up to two weeks.