1,204 yeast recipes

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.

Pumpernickel bread machine recipe with rye flour, molasses, and caraway seeds. A dense, dark loaf with old-world flavor and almost no hands-on work.

Bread machine sticky rolls with cardamom and buttermilk. Shaped as knots or cloverleaf, brushed with butter-sugar glaze. Includes brown-and-serve and cinnamon roll options.

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.

Honey oatmeal bread machine recipe with rolled oats, bread flour, honey, and butter. A soft, lightly sweet loaf with hearty oat texture on the Basic cycle.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Devonshire splits, soft sweet yeast buns from England's West Country, split and filled generously with clotted cream and jam, then dusted with icing sugar. A traditional cream-tea treat.

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.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Sicilian pizza dough made in the bread machine with active dry yeast, dry milk powder, and a touch of butter. Hands-off thick-crust dough that rises pillowy and bakes with a crisp underside.

Raisin bread for the bread machine, a soft, lightly sweet loaf with plump raisins folded in for breakfast toast, French toast, or alongside afternoon coffee.

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.

Bread machine pumpkin seed alfalfa sprout bread with whole wheat, honey, and gluten flour. A hearty fiber-loaded loaf packed with nutty pepitas and fresh greens.