449 yeast red recipes

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Eggnog bread machine recipe yeasts a holiday loaf with creamy eggnog and a touch of nutmeg. Hands-off ABM yeast bread with festive flavor for Christmas mornings.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Cornell bread, the high-protein bread machine recipe with wheat germ, soy flour, and nonfat dry milk added to whole wheat and bread flour. Nutrient-dense and honey-sweetened.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

Diet Rite bread: a 3-ingredient bread machine loaf made with just yeast, bread flour and soda water. Fat-free, sugar-free and low in sodium, with a surprisingly light, airy crumb.

Homemade soft pretzels using a bread machine for the dough, then boiled in a baking soda bath and baked at high heat. Chewy inside with a dark, salty crust.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

A bread machine spelt bread combining spelt flour with white bread flour for a mild, nutty loaf with more character than white bread. Just 6 simple ingredients and your bread machine does the work.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Bolillos: crusty Mexican-style hard rolls with a golden cornstarch-glazed crust and soft, chewy interior. Made with bread flour, honey, and yeast. Freezer-friendly!

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.