420 yeast bread recipes

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

A hearty whole wheat bread machine loaf packed with apple juice, grated apple, applesauce, and cinnamon for naturally sweet breakfast toast.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

If you don't like making bagels but want the texture of bagels with the low-fat nutritional benefits; try this bread. It tastes like a bagel and is especially good sliced and toasted.

Hearty bread machine rye bread made with whole wheat flour, rye flour, oat flour, and stale beer. Dense, earthy, and full of old-world character with zero fuss.

Yeast rolls from Minnie and Aunt Pete's, soft and tender homemade dinner rolls baked in muffin tins. A heirloom Southern recipe with egg whites for an extra-fluffy crumb.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Whole grain batter bread with whole wheat flour, oatmeal, Wheateena cereal, maple syrup, and rice or soy milk. A no-knead vegan yeast bread that rises in the pan.

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.

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.

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.

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.

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

Whole wheat oatmeal bread machine loaf with diced apple, cinnamon, and apple juice for the liquid. High-fiber, healthy, naturally sweetened with honey and orange juice concentrate.

Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.