Recipes with yeast, compressed
30 recipes
Oatmeal Yeast Rolls
Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.
Peanut Butter Rolls
Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.
Frances Cook's Bread
Old-fashioned milk-and-egg enriched white bread makes two soft, tender loaves with a light crumb and golden crust. A forgiving family recipe for beginner bread bakers.
Onion Rye Bread
Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.
Cocoa Bread
Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.
Portzilke
Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.
Almond Butter Coffee Cake
Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.
Rolled Oats Bread
Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.
Frances Cook's Bread & Rolls
Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.
Old-Fashioned Oatmeal Bread
Old-fashioned oatmeal bread with rolled oats, scalded milk, and yeast, hand-kneaded and baked into soft, hearty loaves. Makes two large loaves or eight miniature ones.
Bread Dough
Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.
Prune Buns
Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.
Sorghum Molasses Bread
Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.
Buckwheat Cakes
Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.
Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.
Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.
Old-fashioned milk-and-egg enriched white bread makes two soft, tender loaves with a light crumb and golden crust. A forgiving family recipe for beginner bread bakers.
Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.
Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.
Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.
Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.
Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.
Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.
Old-fashioned oatmeal bread with rolled oats, scalded milk, and yeast, hand-kneaded and baked into soft, hearty loaves. Makes two large loaves or eight miniature ones.
Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.
Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.
Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.
Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.
