674 yeast bread recipes

Classic Southern yeast rolls with a tender, buttery crumb that pull apart into pillowy softness, perfect for soaking up gravy or slathering with honey butter at Sunday dinner.

Honey-sweetened bread machine loaf with a hint of apple cider vinegar for a tender crumb and subtle tang. Just load the ingredients, press start, and let the machine do the work.

Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.

A soft and delicious bread that's easy to make and tastes great plain or toasted.

A scrumptious oat bread that's easy to make and tastes wonderful toasted or used as a sandwich.

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

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

Braided Sicilian bread made with half whole wheat, half white flour, brushed with egg white and topped with sesame seeds. A gorgeous, crusty loaf with just one rise.

Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.

Cucuzzara is a rustic Sicilian squash bread loaded with sauteed butternut squash, roasted red peppers, tomatoes, and onions, baked into golden durum flour loaves. Makes 4 hearty loaves.

Tajik non bread made easy in a bread machine with yogurt, whole wheat flour, and sea salt. A soft, tangy Central Asian loaf with old-world flavor and zero-effort baking.

This classic braided egg bread rises twice for a pillowy, golden loaf brushed with egg wash and sprinkled with sesame seeds. A Shabbat staple that fills your whole house with the irresistible scent of fresh-baked bread.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.

Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.

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.