1,939 yeast bread recipes

An easy bread machine loaf with just four pantry staples: yeast, warm water, flour, and a spoonful of sugar. Add everything, press start, and walk away for a soft, lightly sweet homemade bread with no kneading by hand.

Harvest round bread with whole wheat, oats, carrots, raisins, honey, and molasses. Bread machine dough braided into two rustic round loaves.

Pillowy homemade yeast doughnuts cut into sticks, fried golden, and coated in a cooked maple-brown-sugar frosting. Light-as-air maple bars with a rich, fudgy glaze, made from scratch.

Whole wheat pecan bread for the bread machine with toasted pecans, whole wheat flour, milk, and corn oil. A hearty nut-studded loaf with deep, toasty flavor.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Laminated yeast pastries with butter folded through dough, twisted into spirals and filled with cinnamon apples. Overnight fermentation develops rich flavor.

Pizza Uno's deep-dish Chicago-style pizza copycat: buttery cornmeal crust pressed up the sides of a 15-inch pan, loaded with mozzarella, Italian sausage, crushed tomatoes, and parmesan. The real-deal windy city experience at home.

Hearty peasant bread with rye flour, bran, cornmeal, and caraway seeds bound by molasses and yeast. A rustic two-loaf yeast bread that holds up to butter and stew.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

A bun/roll that is great for sandwiches or even eat them still warm with butter and/or jelly. It's almost like a common roll but with a unique taste from the extra sugar.

These scrumptious appetizers are made with cheddar cheese, prepared mustard and a hot roll mix.

Green peppercorn bread: a rustic German rye and wheat sourdough flavored with green peppercorns soaked in apple juice. Earthy, fragrant, faintly peppery, made the traditional leavened way.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Cinnamon coffee yeast cake baked in a ring mold with butter-dipped dough rounds coated in cinnamon sugar. A pull-apart monkey bread style breakfast with soft, enriched yeast dough.