Recipes with yeast, active dry
1,845 recipes
Apple Focaccia
Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.
French Market Doughnuts
New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.
Traditional Kolachky with Prune Filling
Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.
Saffron Bread (BM)
Saffron bread for the bread machine, a fragrant Scandinavian-style golden yeast loaf with bloomed saffron, sweet currants, lemon zest, and warm nutmeg.
Focaccia Rustica (Country Focaccia with Red Pepper Toppin
Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.
Parmesan Bread
Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.
Standard Bread Recipe
A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.
Pizza a la Spago
Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.
Tomato Bread (Abm)
A savory-sweet bread machine loaf infused with tomato paste, Italian seasoning, garlic, and a hint of nutmeg. Just load the ingredients, press start, and let the machine do the work.
Onion Focaccia
Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.
Casserole Dish Bread
A super moist and delicious bread. Bake the bread in a casserole dish, it's crusty on the outside and moist in the inside. You can top the bread with olives, sun-dried tomatoes, roasted peppers or artichoke hearts before baking, and brush with some olive oil infused with herbs. Or just bake it plain, it's delicious itself, and serve it with stew, soup or any main course.
French Style Baquette Bread
French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.
Taillaule (Neuchatel)
Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.
Injera (Ethiopian Flat Bread)
Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.
Apricot Almond Buns
Apricot almond buns rolled with chopped dried apricots, slivered almonds, and brown sugar, then sliced and fanned for a bakery-style sweet bread. A yeasted breakfast pastry that makes 14 fanned buns.
Easter Kulick with Paska
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.
New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.
Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.
Saffron bread for the bread machine, a fragrant Scandinavian-style golden yeast loaf with bloomed saffron, sweet currants, lemon zest, and warm nutmeg.
Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.
Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.
A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.
Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.
A savory-sweet bread machine loaf infused with tomato paste, Italian seasoning, garlic, and a hint of nutmeg. Just load the ingredients, press start, and let the machine do the work.
Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.
A super moist and delicious bread. Bake the bread in a casserole dish, it's crusty on the outside and moist in the inside. You can top the bread with olives, sun-dried tomatoes, roasted peppers or artichoke hearts before baking, and brush with some olive oil infused with herbs. Or just bake it plain, it's delicious itself, and serve it with stew, soup or any main course.
French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.
Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.
Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.
Apricot almond buns rolled with chopped dried apricots, slivered almonds, and brown sugar, then sliced and fanned for a bakery-style sweet bread. A yeasted breakfast pastry that makes 14 fanned buns.
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
