Recipes with yeast, compressed
30 recipes
Whole Wheat or Graham Bread
Whole wheat bread (also called graham bread) makes three small loaves with a milk-based dough, a hot oven, and a soft, hearty crumb. A heritage yeast bread for sandwiches and toast.
Raisin Bread
Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.
Snowflake Pancakes with Blueberries
Overnight yeasted buttermilk pancakes with blueberries. Mix the batter before bed, stir in berries in the morning, and cook the fluffiest pancakes you've ever had.
Authentic Focaccia
Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.
Bagels 2
Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.
Basic Italian Focaccia
Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.
Coffee Cake #2
Old-fashioned yeast-risen coffee cake topped with cinnamon-sugar cream that bakes into a custardy crust. The yeast version is fluffier than batter coffee cakes, with a tender, brioche-like crumb.
Harvest Foccacia
Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.
Lunn Cake
Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.
Focaccia #2
Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.
Fastnacht's
Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.
Kouloura Rolls & Buns
Kouloura rolls and buns are traditional Greek yeast breads with a tender milk-and-egg crumb, brushed with egg yolk and topped with toasted sesame seeds. A timeless hand-shaped loaf or roll.
Raised Donuts
Raised donuts made with a yeast dough that rises overnight for a tender, pillowy crumb. Old-fashioned homemade donuts fried golden and ready for glaze, sugar, or cinnamon dust.
Cardamom Coffee Cakes
Scandinavian braided cardamom coffee cake with a buttery egg yolk-enriched dough and a sparkling sugar crust. Makes two beautiful braided loaves from one batch.
Cinnamon Rolls #3
Homemade yeast cinnamon rolls swirled with brown sugar, cinnamon, and raisins, then finished with a coffee-spiked confectioners' glaze. Soft, pillowy from-scratch rolls with a grown-up twist on the icing.
Something Different Chocolate Cake
A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.
Whole wheat bread (also called graham bread) makes three small loaves with a milk-based dough, a hot oven, and a soft, hearty crumb. A heritage yeast bread for sandwiches and toast.
Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.
Overnight yeasted buttermilk pancakes with blueberries. Mix the batter before bed, stir in berries in the morning, and cook the fluffiest pancakes you've ever had.
Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.
Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.
Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.
Old-fashioned yeast-risen coffee cake topped with cinnamon-sugar cream that bakes into a custardy crust. The yeast version is fluffier than batter coffee cakes, with a tender, brioche-like crumb.
Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.
Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.
Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.
Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.
Kouloura rolls and buns are traditional Greek yeast breads with a tender milk-and-egg crumb, brushed with egg yolk and topped with toasted sesame seeds. A timeless hand-shaped loaf or roll.
Raised donuts made with a yeast dough that rises overnight for a tender, pillowy crumb. Old-fashioned homemade donuts fried golden and ready for glaze, sugar, or cinnamon dust.
Scandinavian braided cardamom coffee cake with a buttery egg yolk-enriched dough and a sparkling sugar crust. Makes two beautiful braided loaves from one batch.
Homemade yeast cinnamon rolls swirled with brown sugar, cinnamon, and raisins, then finished with a coffee-spiked confectioners' glaze. Soft, pillowy from-scratch rolls with a grown-up twist on the icing.
A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.
