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    You are in: Home / Cookbooks / Yeast Risen Bread
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    48 recipes in

    Yeast Risen Bread

    We love whole grain hardy crusty breads. Here are some yummy and or interesting bread recipes, some of which require a bread maker.
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    1 Reviews |  By 2Bleu

    Few ingredients, Lots of detail. Not for the beginner cook, but more for the baker who loves a challenge! These are best eaten the day they are baked.

    Recipe #266726

    This makes great rolls and scones!!! I lost this recipe for over a year and could not find one that was as light. Now that it is on the web I won't ever loose it again!! It was a bread recipe from the back of a wheat bag but I use it for rolls. Can grease 2 1/2 size cans and use as pans. Fill cans 1/2 full.

    Recipe #74008

    An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company!

    Recipe #115005

    1 Reviews |  By Kzim4

    From the test kitchen at Taste of Home. Cooking time includes time for bread to rise.

    Recipe #131384

    12 Reviews |  By Rita~

    This is made in the bread machine and baked in the oven. Follow your bread machine directions. If you don't have a french bread setting just remove dough from the machine before the final rising stage and shape as directed.

    Recipe #135619

    I have not made this. Posted in reply to a request. Does NOT use a bread machine. Cooking time includes time for dough to rise. Source = cooksrecipes.com

    Recipe #102242

    This is a soft and chewy bread that is both tangy and wholesome! Four different seeds and whole wheat flour give this bread a hearty texture.

    Recipe #53336

    2 Reviews |  By May M

    A sandwich is all about the bread! One of my favorites is pastrami with brown mustard and sprouts on this pumpernickel. Please note: While not traditional, I find that potato flakes make most breads softer, chewier and less crumbly. Also, rye flour makes dough sticky, so be careful not to add more flour than the recipe states.

    Recipe #164787

    16 Reviews |  By Kim D.

    Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.

    Recipe #82337

    This "light as a feather" bread is spongy and full of air holes, not leaden like many focaccias. Try it with BLT, fresh basil, sprinkled with vinaigrette for a fabulous sandwich or a bacon/egg. This dough also can be used for deep dish pizza crust. Recipe from "Cook's Illustrated".

    Recipe #117325

    Beautiful, soft onion and cheese filled wheat and potato bun pockets! Very, very good, especially when served warm. Feel free to increase amount of whole wheat flour and decrease amount of all-purpose. Recipe origanally from "Company's Coming Diabetic Cooking". Cooking time includes rising time.

    Recipe #113685

    Delicious fluffy yet heavy sweet potato rolls. The whole wheat flour and oat bran add extra fibre without being obvious because of the peach/orangey color of these buns. Perfect for breakfast, brunch, or snack. In North America, sweet potatoes are often called yams. Yams -a tuberous starchy vegetable that is a staple in Africa. Recipe from Peak of the Market.

    Recipe #114184

    This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating.

    Recipe #123589

    2 Reviews |  By ellie_

    I thought these sounded good and I'm planning on making these soon to go with a hearty beef stew. Recipe source: Martha Stewart Living.

    Recipe #149251

    This bread is the best bread I've ever eaten, hands down! I have a neighbor who always tells me when he does me a favor that this is what he wants as "payment"! Really good fresh from the oven along with "Aunt Gin's Vegetable Soup" recipe #91938.

    Recipe #94990

    Recipe #5335

    This makes such a yummy loaf - adapted from a recipe in a magazine. Prep time does not include rising time.

    Recipe #113729

    We liked the expensive bread from the grocery store for toast. This is better, and you can cut it as thick or thin as you like! It is also really good for french toast. I always use my ABM to knead it for me then I rise it and bake it in a regular loaf pan.

    Recipe #127044

    2 Reviews |  By GaylaJ

    My favorite 100% whole-wheat bread recipe thus far, originally published in the December 1996 issue of Gourmet and submitted by Timothy Hayes. I have made this bread many times and am posting the recipe basically as written, but have never baked it as two loaves in pans so I cannot vouch for the given baking time. Due to the small size of my family, I divide into 3 loaves, rather than 2, and bake free-form style on a baking stone. I also don't use oats to top the loaves--I use either toasted wheat germ or an artisan bread topping from King Arthur Flour. This freezes well and also makes excellent toast (I love it toasted with peanut butter spread on it:). Don't try to rush it as it needs all 3 "rises" and, depending on your yeast (I use SAF instant) and the temperature in your home, it could take longer to rise. Prep time includes rise time. Hope you enjoy it!

    Recipe #137837

    A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven in the summer.

    Recipe #112579

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