754 yeast cake recipes

Cheddar and vegetable stuffed grill bread: cumin-scented whole wheat dough rolled around grilled vegetables and sharp cheddar, then finished on the grill. Like a smoky, handheld calzone.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Waking up to pumpkin cinnamon rolls on chilly fall mornings is heavenly. Wake and bake in the morning instructions included.

Multi-Grain Soybean Bread (Conventional Recipe) recipe

Friendship bread, the simple yeast loaf made with bread flour, water, sugar, and oil. Tall, golden, soft-crumbed, and big enough to bake into two loaves to share.

Mini yeast cakes soaked in rum syrup and topped with sweetened whipped cream and sliced almonds for an elegant French dessert.

Golden egg yolk bread loaded with dried cranberries, toasted pecans, and a hint of orange zest. A rich, buttery yeast loaf that puts those leftover yolks to brilliant use.

Traditional challah bread with saffron, white raisins, and poppy seeds. A slow two-day cold rise develops deep flavor in these golden braided loaves.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Cheddar braids are rich, egg-heavy yeast bread studded with sharp cheddar, brushed with egg wash, and topped with celery seeds. A stunning braided loaf with a brioche-like crumb.

Making your own English muffins isn't hard, this version uses a sourdough starter for better flavor.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Monsters are quick yeast-raised donut holes dropped into hot oil and rolled in sugar. A fast, no-rise fried dough treat from a sticky batter, ready in 25 minutes.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Braided yeast bread wreath filled with dates, walnuts, bran flakes, and cinnamon, topped with vanilla confectioner's sugar frosting. A stunning holiday bread that's worth the rise time.