536 yeast red recipes

Bread machine white bread that doubles as a hand-shaped recipe: dump everything in, hit start, or pull the dough out after the second knead and bake two small loaves in the oven. Seven pantry ingredients.

Soft, protein-rich peanut butter bread baked in a bread machine with just 5 ingredients. Chunky peanut butter gives every slice a nutty, toasty flavor kids and adults both love.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

Bread machine classic white bread is a soft, sliceable sandwich loaf with tender crumb and golden crust. Bread flour, butter, and nonfat dry milk give it bakery-style structure and flavor.

This is an easy and inexpensive gift for children.

Tender sandwich bread with a tight crumb, perfect for toast or sandwiches. Vital wheat gluten creates structure for sky-high rise and soft texture that rivals bakery loaves.

When you are planning to make bread, don’t forget to make this recipe.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Simple bread machine white bread made with milk, water, and your choice of butter or applesauce for a versatile everyday loaf. Set it and forget it for soft, sliceable bread that's ready in about 3 hours with zero kneading required.

Easy homemade focaccia, with the bread machine doing the kneading. Hand-dimpled, drizzled with extra-virgin olive oil and showered with coarse salt and rosemary. A crisp-edged, golden Italian flatbread.

Buttery and delicious, you can definitely taste the aroma from saffron.

Steamed buns can be easily made with a variety of fillings. They’re shaped like a flower! Try this recipe.

A tender and delicious bread that tastes wonderful with a tasty pasta dish.

Gluten-free brown and white rice bread, a 50/50 blend of brown and white rice flours with xanthan gum, eggs, and powdered milk for structure. A sandwich loaf for celiac and gluten-intolerant home bakers.

I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. I'll make it again.