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    You are in: Home / Cookbooks / yeast recipes
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    50 recipes in

    yeast recipes

    For more of my recipes visit my public recipe site www.recipezazz.com
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    This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! --- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast

    Recipe #256722

    If you are looking for a wonderful tender no-fail bread that you do not have to bother shaping into bread pans, then this is one that is fantastic! It is so simple to make on a heavy-duty stand mixer, although I have never tried this on a bread machine, I think you might just have good results that way also.

    Recipe #121941

    These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour

    Recipe #117281

    This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family's favorite breads, because of the addition of egg the rising time will be slightly longer than usual --- there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeño lover then by all means add in as much jalapeño peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker :)

    Recipe #137007

    if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)

    Recipe #356905

    This is pretty much a foolproof method for a wonderful white bread.

    Recipe #339905

    This recipe/method will work for most bread machines, make certain to add in all ingredients as stated, since every machine has a different kneading/baking time I have omitted the cooking time.

    Recipe #337515

    These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my recipe#78579 nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)

    Recipe #308969

    This dough is an absolute pleasure to work with, it makes the best sub buns but of coarse you can use this dough for whatever you like, this dough also freezes well after the first rise and the baked buns also freeze well --- I like to add in 1 teaspoon malt powder to the flour mixture but that is only optional, it works with the yeast to improve flavor and texture of the dough and also improves the flavor somewhat.

    Recipe #133547

    I sometimes add in some dried herbs like oregano or basil it really adds tons of extra flavor, this recipes makes a lovely soft chewy crust and I don't think you will searching any further once you try this dough, it also makes great calzones :)

    Recipe #164371

    This recipe will make the softest and most delicious foccacia, feel free to add on any other topping, like roasted red peppers or roasted garlic, or caramelized onions, see my recipe#120711 and recipe#89007 you can even sprinkle with dried thyme also. This recipe makes two 13 x 9-inch foccacia so you might want to freeze one to use later, foccacia will freeze well for up to 3 weeks, but these are just so good you will most likely end up finishing both of them before even making it to the freezer lol!

    Recipe #141221

    If you are a thin crust lover, then this is not for you, this recipe produces a thick, tender delicious crust. This is wonderful just brushed with olive oil then sprinkled with some kosher salt, garlic powder and the bit of shredded mozzeralla cheese on top and served warm just out of the oven with a plate of pasta, sooooo good! This recipe can be made either by hand or on your heavy-duty stand mixer, since there is a fair amount of dough to work with I stronly suggest to make this your stand mixer. For quicker rising use 1 tablespoon dry yeast.

    Recipe #86074

    I have been making these wonderful buns for years they always turn out perfect every time, very light and airy --- this dough can be baked without using the muffin tins also just roll into balls let rise, and bake on a cookie sheet --- to make cheddar cloverleaf rolls just sprinkle grated cheddar cheese on the bottom of each the muffin tins then also between the small dough balls, you may sprinkle a small amount on top of the balls also, rise for 30 minutes and then bake --- *NOTE* if you are using the cheese option you must grease the tins *very* well, I use my recipe#78579

    Recipe #89107

    This is a wonderful recipe for cheese bread, if you don't want to add in grated cheddar, add in small cubes of cheddar by hand after kneading. This can also be made on a stand mixer with a dough hook attached. If desired you can add in about 2 tablespoons room temperature Crisco shortening in with the yeast, warm water, sugar and salt, the bread will stay fresher longer and bake out with a softer texture.

    Recipe #88459

    This is a slightly crisp-textured focaccia, it makes a wonderful alternative to your everyday pizza, this dough may also be made by hand.

    Recipe #252609

    This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method used, I have been baking bread for long enough to know all the secrets, follow the directions and I think you will be very pleased with this bread! --- Canadian members use all purpose white flour, for U.S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do not have one this can be made by hand --- just a tip, to create a perfect rising temperature for yeast bread/buns, just before you start making the recipe turn your stove on to 200 degrees F and leave it on for a couple of minutes then turn it off, you can rise your dough in the oven, works every time, but don't forget to turn the oven off or you will have to rise it at room temperature lol! --- this dough can be used for many different recipes, it makes a wonderful cinnamon-raisin swirl bread --- for pan greasing see my recipe#78579

    Recipe #191487

    These are large soft tender buttery rolls, the dough is rolled up from the short end creating more layers of cinnamon filling --- Canadian members use all-purpose flour, and bread flour for U.S. members --- to speed things up place the egg in a cup with very warm water for about 15 minutes to bring to room temperature --- you may of coarse use your own favorite icing for the buns --- since every dough rises at different times, the prep times is only estimated this dough is made using egg which will need slightly more rising time then dough made without --- don't be skimpy with the butter and brown sugar mixture, the more the better! :)

    Recipe #263265

    One of the best recipes for crescent rolls! ---I have made this dough using *all* butter in place of shortening and it was just *not* as good, although you could use 1/4 cup of each of shortening and butter if desired --- you could use two eggs for this recipe, but I find that the dough just takes forever to rise and using one egg is just as good :)

    Recipe #136121

    I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns

    Recipe #246744

    If you reside in the U.S. then you might want to use *all* bread flour, Canadian residents use half bread and half all-purpose flour, you can make two smaller loaves or make one large loaf or the dough may also be shaped into 18-20 rolls, you may use up to 1-1/2 teaspoons salt. Prep time includes 1 hour rising time, since every bread machine dough cycle time is different, the prep time is only estimated.

    Recipe #245182

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