1,204 yeast recipes

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

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.

Whole wheat millet oatmeal bread with sunflower seeds and sucanat. A hearty, multigrain yeast bread with a tender crumb from cooked millet folded into the dough.

Herman starter, the friendship sourdough-style yeast and milk starter that bakers have been passing along for generations. Mix once, feed every five days, and share cups with friends or bake into coffee cakes and breads.

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.

Spelt soy milk bread is a dairy-free, vegan-friendly yeast loaf with one quick rise and ready start to finish in under an hour. Nutty spelt flour and warm soy milk make a tender crumb for sandwiches and toast.

Lemon poppy seed bread for the bread machine made with lemon yogurt, lemon zest, lemon extract, toasted almonds, and honey. A triple-lemon loaf with nutty crunch baked hands-free.

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.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

Old-fashioned graham flour bread using a bread machine for kneading. A hearty, honey-sweetened loaf with a nutty, whole-grain flavor that makes two loaves.

Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.

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.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.