754 yeast cake recipes

A 5-star rated hand-kneaded challah with a tender, eggy crumb and glossy sesame-topped crust. This Rubio family recipe makes two gorgeous braided loaves from simple pantry ingredients.

Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe

Caramelized onion focaccia: bread machine dough topped with deeply browned onions, mozzarella and parmesan. The dimpled Italian bread that makes any wine pour feel like a celebration.

Golden challah egg bread with a bread machine dough option and hand-braided oven finish. Egg-washed crust topped with sesame or poppy seeds for a glossy, golden loaf.

This hand-mixed cheddar bread uses cottage cheese for a tender, moist crumb and bakes in a casserole dish for thick, crusty slices. Two rises develop flavor while sharp cheddar gets folded in before the final proof.

Dense dark pumpernickel with rye flour, molasses, caraway, and cocoa. Makes 2 round loaves with chewy crust and earthy flavor for hearty sandwiches or deli-style eating.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.

Nothing can beat a freshly baked loaf of bread. Make this delicious Italian bread that can be accompanied with almost all the main courses.

Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.