2,022 yeast red recipes

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.

Buckwheat waffles use yeast-risen batter with buckwheat flour and molasses for deep, nutty flavor and an airy crisp grid. Old-fashioned overnight-style waffles with character that quick-batter recipes can't match.

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.

An Italian style pinwheel bread with olives sprialiing throughout the loaf. Impressive and delicious at the same time.

Bread machine croissants made easy with machine-mixed dough, then hand-laminated with butter for authentic flaky layers and crescent shape in less time.

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Chewy, golden cheese bagels made easy with a bread machine. Boiled and baked with a crusty exterior and soft, cheesy center. Just 6 ingredients and about an hour from start to fresh bagels.

Homemade pita bread that puffs into pockets on a hot baking sheet at 500 degrees. Four basic ingredients, no fat, freezes well, and makes 6 large or 12 small pitas.

Whole wheat bread machine recipe with bread flour, milk, egg, applesauce, and honey. A soft, sandwich-worthy loaf with the convenience of a bread machine and the goodness of whole grains.

Silky butter works into tender dough for a brioche so rich and golden it practically melts on your tongue after a slow overnight rise.

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.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Serve in buns or as a main course, hot or cold. Can be frozen.

Almost whole wheat baguettes split the flour 50/50 between bread and whole wheat for a chewy crust and tender crumb. Hand-shaped loaves with classic slashed tops, baked at home.