Yeast Breads

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Here you'll find everything from your most basic white bread to pumpkin rolls to croissants.

White Bread

2 cups milk
1 tablespoon shortening
1 1/2 teaspoons salt
1/2 cup lukewarm water
1 tablespoon yeast
2 tablespoons sugar
6 cups flour + some for kneading
4 to 5 tablespoons softened butter

In a small saucepan, place the milk, shortening, and salt.  Heat the mixture, stirring once or twice, over medium heat until it is hot but not boiling.  Remove from heat and set aside to cool until the mixture is lukewarm (about 10-15 minutes).  Meanwhile pour the water into a large mixing bowl.  Sprinkle in the yeast and sugar.  Stir well and set aside 10 minutes.  Add milk mixture and stir well.  Add 3 cups of flour, beating well with a wooden or plastic spoon til smooth.  Add 2 1/2 cups more mixing in with hands.  Let dough rest for 5 minutes, then knead for 10 full minutes.  Grease another bowl with butter and let dough rise in there for 1 1/2 hours.  Punch down and knead for a full 8 minutes.  Cut dough in half with a knife.  Roll each half into 4"x8" rectangles.  Roll jellyroll-style.  Grease bread pans with shortening.  Place loaves seam-side down.  Spread butter on top of loaf.  Let rise 1 hour.  Preheat oven to 425°.  Bake for 10 minutes.  Lower heat to 350° and bake 20-25 minutes longer.  Remove from pans and cool on racks for 1 hour before slicing.

Potato Bread

Cook potatoes enough to make 1 cup when mashed; use the water they were boiled in and add enough lukewarm water to make 3 pints; dissolve 1 tablespoon of yeast in the water; add 1 tablespoon each salt and sugar,  and thicken quite stiff with flour.  Let sponge rise all night in a warm place.  Knead into loaves using some shortening on the surface but no flour.  Let rise again til double and bake.

Coffee Can Bread

1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
1 package yeast
4 1/2 cups sifted flour
2 tablespoons oil
1 can evaporated milk
2 greased 1-pound coffee cans with lids

Mix water, 1 package yeast and 1 tablespoon sugar and let stand til bubbly, about 15 minutes.  Mix the rest of the ingredients in a separate bowl.  Add yeast mixture.  Knead dough for 10 minutes.  Fill greased coffee cans half-full with dough, and place lids on top.  Let rise in warm place until lids pop off.  Bake in cans for 45 minutes at 350°.

Baked in a Pot Bread

3 cups flour
2 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups cool water

Stir ingredients together and let rest, covered with plastic wrap at room temperature for 12-18 hours.  Put in cast iron pot and lid in oven and turn it on to 450°.  Let sit empty in oven for 30 minutes.  Dump dough on floured counter and knead briefly just until it forms a smooth ball.  It will be sticky.  Let rest on the counter til pot is ready.  Plop dough in pot (do not grease), put lid back on and bake for 30 minutes.  Remove lid and bake 15 minutes longer.  Take out of pot and let cool to room temperature before using.


8 ounces small Yukon gold potatoes, peeled, boiled, and mashed, reserving 1 1/2 cups water
1 1/2 teaspoons yeast
1/2 teaspoon sugar
4 1/2-5 cups flour
2 teaspoons fine sea salt
2 tablespoons olive oil

Let potatoes cool to lukewarm.  Whisk together yeast, sugar, and reserved water; let stand 10 minutes.  Add 4 1/2 cups flour, salt, and oil.  Stir.  Knead for 10 minutes.  Dough will be sticky.  Let rise til doubled, about an hour.  Generously oil 2 baking sheets and press dough to edges.  If dough won't stretch let it relax 10 minutes before trying again.  Let rise til puffy, 1-2 hours.  Dimple dough by pressing fingers into it.  Drizzle dough with olive oil and sprinkle with sea salt.  Bake til golden for 20-25 minutes.  Transfer to rack to cool.  Optional:  Add oregano and basil before baking.  Top with Parmesan, dried tomatoes, and onion.

Oatmeal Bread

2 cups rolled oats
2 cups boiling water
1/3 cup molasses
1 tablespoon yeast
3/4 cup lukewarm water
1 tablespoon salt
2 tablespoons melted fat
6 cups flour

Scald the oats with boiling water and let stand til cool.  Dissolve yeast in lukewarm water and add to oatmeal when cool.  Add molasses, salt, and melted fat.  Stir in enough flour to knead.  Knead lightly.  Return to bowl and let rise til double in bulk.  Knead and shape into loaves and let rise til double again.  Bake at 350° for 45 minutes.

Pita Bread

1 package yeast
1/2 cup warm water
3 cups flour
1 1/4 teaspoon salt
1 teaspoon sugar
1 cup lukewarm water

Dissolve yeast in 1/2 cup lukewarm water.  (Don't make it too warm, it will kill the yeast.)  Add sugar and stir until dissolved.  Let sit for 10-15 minutes until water is frothy.  Combine flour and salt in a large bowl.  Make a well in the flour and pour in yeast.  Slowly add 1 cup warm water and stir with a wooden spoon til elastic.  Place dough on floured surface and knead for 10-15 minutes.  When the dough is no longer sticky and is smooth and elastic you are done kneading.  Coat a large bowl with vegetable oil placing dough inside, turning once to coat.  Let rise about 3 hours til doubled in size.  Roll out a rope and pinch into 10-12 small pieces.  Place balls on floured surface.  Cover with a damp towel for 10 minutes.  Warm skillet and flatten each ball into a disc shape.  Fry 1-2 minutes in a small amount of olive oil on each side.  Keep warm in oven.

Pizza Dough #1

1 1/4 cups warm water
4 1/2 teaspoons yeast
3 tablespoons olive oil
Combine the above and let sit for 10 minutes.
3 cups flour
2 tablespoons fennel seed
2 teaspoons Kosher salt

Knead 12 times and let rise til doubled.  Roll out and bake at 425° for 14-16 minutes.

Pizza Dough #2
One 14" pizza

1 3/4 cups flour
1 teaspoon yeast
2 teaspoons oil
2/3 teaspoon salt
1 teaspoon sugar

Dissolve yeast and sugar in 2/3 cup lukewarm water.  Let stand 12 minutes.  Add 1 cup flour, oil, and salt, and mix well.  Continue adding flour to make a soft dough.  Knead on floured surface for 7 minutes until it is smooth and elastic.  Put in oiled bowl, cover with a damp cloth, and allow to rise in a warm place for 2 hours.  Punch down and let rest 5 minutes.  Roll out into a 14" circle.  Place on a cookie sheet sprinkled with cornmeal and prick all over with a fork.  Cover with a cloth and let rest 20 minutes.  Bake in a 452° oven for 3 minutes.  Remove and add sauce and toppings.  Bake 14-16 minutes.

No-Knead Sandwich Rolls
 Yields 8 rolls

1 1/2 cups tepid water
1/2 teaspoon yeast
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 teaspoon sugar
3 cups flour
Cornmeal for dusting

Dissolve yeast in water.  Mix all ingredients except cornmeal together.  Shape into rolls and sprinkle cornmeal on tops.  Place rolls on cornmeal dusted baking stone and let rise for 1 hour.  Place a pie pan half filled with water in bottom of oven.  Preheat to 425°.  Make a small incision in the top of each roll, such as an "X".  Bake on middle rack for 35 minutes.  Cool completely on wire racks.

Bread Bowls

2 packages yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Dissolve yeast in 2 1/2 cups warm water for about 10 minutes until creamy.  Add salt, oil, and 4 cups flour to the yeast and beat well.  Stir in remaining flour; 1/2 cup at a time beating well with each addition.  When the dough pulls together, turn it out onto a lightly floured board and knead until smooth and elastic, about 6 minutes.  Lightly oil a large bowl, place dough inside turning once to coat.  Cover with a damp cloth and let rise in a warm place til doubled, about 40 minutes.  Punch dough down and divide into 8 portions.  Shape each into a 4" round loaf.  Place loaves on lightly greased cookie sheets sprinkled with cornmeal.  Cover and let rise until doubled, about 35 minutes.  Beat together egg white and 1 tablespoon water.  Lightly brush with half of the egg wash.  Bake for 15 minutes at 400°.  Brush with egg wash and bake 3 minutes longer.  Cool on wire racks.  To make bowls, cut 1/2" thick slice from top of each loaf, scoop out centers leaving 3-4" thick shells.  Fill with hot soup and serve immediately. 

3-Day Buns

1 tablespoon yeast
1 1/2 cups potato water or cooled scalded milk or lukewarm water

Stir in enough flour to make a stiff batter.  Leave overnight.  In the morning add 4 cups cold water, 1 cup sugar, 1/2 cup melted butter (not hot), and 1 teaspoon salt.  Mix and add enough flour to form a stiff dough.  Knead every half hour through the day.  At night, form into small balls and place 1/2" apart on a greased baking sheet.  Let rise overnight.  Bake 10-15 minutes the next morning.

Pumpkin Rolls
Yields 12 rolls

3/4 cup milk
1 tablespoon yeast
1/2 cup pureed pumpkin
1/4 cup butter, melted
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (see Spices and Seasoning for recipe)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups flour + more for kneading

In a small saucepan heat milk til very hot but not boiling.  Set aside to cool about 15 minutes.  Sprinkle yeast in and gently stir.  Let sit 5 minutes.  In a large bowl, stir in pumpkin, melted butter, sugar, salt, and spices.  Add in yeast.  Add flour and stir til a soft dough forms.  Let rise for 2 hours.  Grease a large baking sheet.  Knead dough for 5 minutes.  Divide into 12 balls.  Place balls slightly apart on sheet.  Let rise 45 minutes.  Preheat oven to 375° and bake for 12-15 minutes til golden brown.  Serve with butter and honey while still hot.

Dinner Rolls

3/4 cup milk
3/4 cup water
1/2 cup sugar
1 teaspoon salt
2 eggs
5 teaspoons yeast
5 cups flour
1/2 cup margarine, melted

In saucepan over medium heat, warm milk, water, sugar, and salt.  Remove from heat and mix in the eggs and yeast.  Measure flour into large bowl.  Make a well in the center and pour milk mixture into it.  Do not stir.  Cover and let stand 30 minutes.  Pour melted margarine (not hot) into flour and mix well.  Add more flour if too sticky.  Knead lightly.  Cover.  Let rise 20-30 minutes.  Shape into rolls.  Let rise 20-30 minutes.  Bake in a preheated 400° oven for 15 minutes.

90-Minute Rolls

2 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 package or 1 tablespoon yeast
1/2 cup milk
1/4 cup water
2 tablespoons margarine

Mix 3/4 cup flour, sugar, yeast, and salt.  Heat milk, water, and margarine until very warm.  Add to dry ingredients and briskly beat for 3 minutes.  Add 1/4 cup flour.  Beat 3 minutes more.  Stir in enough flour to make a stiff dough.  Knead 2-3 minutes.  Place in greased bowl turning once to coat.  Cover and let rise 15 minutes.  Divide dough into 12 pieces and shape into balls.  Place in an 8" round greased pan and let rise 15 minutes.  Bake at 375° for 20-25 minutes.

Battura - Fried Puffed Bread

2 cups flour
2 tablespoons yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoons plain yogurt
2 tablespoons oil
3/4 cup warm water

Dissolve yeast in water.  Let sit 10 minutes.  Add sugar and salt to flour and whisk together.  With a wooden spoon mix yeast into flour mixture.  Cover and let rise 3-4 hours.  Knead and divide into 8 pieces.  Roll into circles.  Heat 1 1/2" oil so that it is very, very hot.  Place 1 battura into oil and press with a skimmer.  It should puff up.  Turn and cook til creamy brown on both sides.  Drain on paper sacks or paper towels.

Angel Biscuits
Stores in fridge for 3 weeks

1 tablespoon butter, softened
5 cups flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened
1 tablespoon yeast
1/4 cup warm water
2 cups buttermilk
Flour for rolling
1/2 cup butter, melted and cooled

Preheat oven to 375°.  Grease a 13x9x2 baking dish with 1 tablespoon butter.  In a large bowl combine 5 cups flour, baking powder, sugar, baking soda, and salt.  Add butter, rubbing it in with fingers til mixture turns to coarse crumbs.  In a small bowl dissolve yeast in 1/4 cup lukewarm water and stir well.  Make a well in flour mixture, add buttermilk mixture, and yeast and stir with a fork til just moistened.  At this point you can refrigerate it, and it will keep for 3 weeks.  Pat dough on floured surface til it is 1/2" thick and rectangle shaped.  Cutting straight down (not dragging your knife) makes square biscuits.  Dip each in melted butter and place in pan about 1" apart.  Bake 12-15 minutes.  Serve warm.

A lot of work, but are worth it especially for Thanksgiving or Christmas

3 1/4 cups flour
3 tablespoons sugar
1 tablespoon yeast
1 1/2 teaspoons salt
2 tablespoons butter, cubed
1 cup milk
1/4 cup ice water
Butter block: 3 sticks of butter, 2 tablespoons flour

Whisk together flour, sugar, and yeast.  rub in 2 tablespoons butter.  Knead in milk and water til dough forms.  Should only be slightly sticky.  Refrigerate for 2 hours.  Place 2 sticks of butter side by side on parchment paper.  Pound with a rolling pin.  Sprinkle 2 tablespoons flour on the butter and top with more parchment.  Roll to a 9x11 rectangle.  Chill the whole thing.  While that is chilling remove your dough from the fridge and let it come to room temperature.  Roll dough into a 12"x15" rectangle.  Let dough relax more if it doesn't roll well.  Place butter block on dough.  Peel away parchment.  Fold top 1/3 dough over butter.  Fold bottom 1/3 dough over also (like folding a business letter).  Brush excess flour from dough.  Roll over dough with a rolling pin 2 or 3 times to reinforce seal.  Rotate so shortened end is towards you.  Roll to 12"x15".  Don't roll the edges out flattening them, just nice and even. Brush away excess flour and repeat business letter folding.  Cover with plastic; chill for 45 minutes.  Fold and chill again; and again.  Last time for 2 hours.  Roll dough to 11"x23" rectangle.  Cut into rectangles, then triangles and roll up.  Brush egg wash on and proof for 2 hours.  Freeze for 10 minutes.  Bake for 22 minutes at 400° rotating halfway through.

Stuffed Cheesy Bread

2 teaspoons sugar
1 yeast packet
2 tablespoons oil
2 cups flour
3/4 teaspoon salt
2 tablespoons cornmeal

Filling and Topping:
3 cups cheese such as mozzarella, Parmesan, and/or Romano
1 teaspoon garlic salt
1 teaspoon granulated garlic
1/2 teaspoon dried parsley

Whisk the sugar and 3/4 cups warm water in a bowl.  Sprinkle yeast on top and set aside til foamy, about 10 minutes.  Stir in oil.  Whisk flour and salt in a large bowl.  Make a well in the center, pout in the yeast mixture and stir with a wooden spoon to make a shaggy and elastic dough, about 5 minutes, dusting with more flour as needed.  Form into a ball.  Brush bowl with vegetable oil, add the dough turning to coat.  Set aside covered until doubled, about 1 1/2 hours.  Toss cheeses, garlic, and parsley.  Preheat oven to 450°.  Put an inverted baking sheet in oven; preheat 10 minutes.  Line another sheet with parchment paper and sprinkle with the cornmeal.  Cut dough in half with a knife.  Transfer 1 piece to parchment-lined sheet and stretch to 8" square.  Sprinkle 1 side of the square with 1/2 the cheese then fold the dough in half to enclose the cheese, pressing to seal.  Slice dough crosswise at 1" intervals.  Sprinkle with half the cheese-garlic mixture.  Move dough to one side of the baking sheet.  Repeat.  Slide bread on the parchment onto hot baking sheet in oven.  Bake about 12-14 minutes.  Let cool slightly and pull apart.

Soft Pretzels

1 cup milk
1 package yeast
3 tablespoons brown sugar
2 1/4 cups flour + more for kneading
10 tablespoons butter
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons Kosher salt
Dipping Sauce:
1/4 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons brown sugar
1/2 teaspoon apple cider vinegar

Warm the milk in a saucepan; pour into a medium bowl and sprinkle in the yeast.  Let the yeast soften, about 2 minutes.  Stir in the brown sugar and 1 cup flour.  Dice 2 tablespoons butter and soften, then stir into mix.  Add remaining 1 1/4 cups flour and the fine salt to make a sticky dough.  Knead adding flour as needed til smooth, but slightly tacky, about 5 minutes.  Shape into a ball and let rise til doubled, about 1 hour.  Preheat oven to 450° and grease cookie sheet.  Deflate dough and turn out onto lightly floured surface.  (If dough seems tight, let rest til it relaxes.)  Divide into 6 pieces.  Roll and stretch each into 30" ropes holding the ends and slapping middle on counter as you stretch.  For into pretzel shapes.  Dissolve baking soda in 3 cups warm water in a shallow baking dish.  Gently dip pretzel in soda solution, then arrange on prepared baking sheet and sprinkle with Kosher salt.  Bake until golden, about 10-12 minutes.  Prepare the sauce and refrigerate.  Melt the remaining 8 tablespoons butter, turning to coat and cool on wire racks letting excess butter drip off.


3 cups flour
1 cups sugar
1 cup hot mashed potatoes
1/2 cup milk
3 egg yolks
1 tablespoon butter
1 tablespoon baking powder
1 tablespoon vanilla
1 teaspoon salt

Add sugar, egg yolks, and butter to hot potatoes; beat until light and smooth.  Add rest of ingredients.  It should be soft as can be handled.  Cut into strips and twist.  Fry in deep fat.  Drain on brown paper.

Cinnamon Bread

3 cups flour
1 teaspoon salt
1 tablespoon butter
1 tablespoon sugar
2 1/4 teaspoons yeast
1 1/4 cups lukewarm water
1 tablespoon vegetable oil
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
Extra flour for kneading
1 teaspoon softened butter

In a large mixing bowl, sift together flour and salt.  Melt butter at low heat.  Add sugar and whisk to combine.  Cool to lukewarm.  Sprinkle yeast into bowl and add water.  Whisk to combine.  Let sit 5 minutes.  Pour yeast on top of butter/sugar and stir til combined.  Make a well in flour mixture.  Add yeast mixture, stir til combined.  Knead 5 minutes.  Coat a large bowl with oil and place dough turning once to coat.  Let rise, covered, for 1 hour.  Punch down dough.  Roll into 8x10 rectangle.  In a small bowl mix together sugar, cinnamon, and allspice.  Sprinkle onto dough then tightly roll jellyroll-style into loaf.  Butter a bread pan and place dough seam-side down.  Butter top of loaf with the 1 teaspoon soft butter.  Let rise 1 hour.  Preheat oven to 350°.  Bake for 50 minutes until light golden brown.  Knock out onto rack.  Cool for 45 minutes before cutting.  Serve with butter.

Cinnamon Rolls With Vanilla Frosting

Heat 1 1/4 cups milk, 1/2 cup shortening, 1/4 cup brown sugar.  Whisk in 2 1/4 teaspoons yeast.  Soak 1 cup oatmeal in 1/2 cup water til water is absorbed.  Add to yeast mixture 4 cups flour, 2 eggs, and 1 1/2 teaspoons salt.  Once dough pulls away from sides of bowl, knead for 15 minutes.  Let rise in greased bowl, covered, for 2 hours til doubled.  For filling combine and beat 1 1/2 sticks of butter, 1 cup brown sugar, 2 tablespoons cinnamon, and 1 teaspoon salt.  Coat pan with butter.  Roll out dough, spread filling on top, roll up jellyroll-style, cut into cinnamon rolls.  Bake in a preheated 375° oven til brown, 30-35 minutes.  Frosting:  Beat 4 tablespoons butter, 2 cups powdered sugar, 2 tablespoons milk, 1 1/2 teaspoons vanilla, and 1/4 teaspoon salt.  Cool in pan 10 minutes, then top with frosting.


2 packages yeast
1 1/4 cups warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups flour, divided
1 quart vegetable oil

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 tablespoons or so hot water
Or you can just roll in powdered sugar or a cinnamon/sugar mixture

Dissolve yeast in water; let stand 5 minutes until frothy.  Mix together yeast mixture, milk, sugar, eggs, salt, shortening, and 2 cups flour.  Mix a few minutes on low speed.  Beat in remaining flour 1/2 cup at a time til dough no longer sticks to bowl.  Knead about 5 minutes.  Rise to double in size.  Turn onto floured surface and gently roll out to 1/2" thickness.  Cut into shapes.  Cover with a damp cloth and let rice til double.  Melt butter in saucepan.  Stir in powdered sugar and vanilla til smooth.  Remove from heat and stir in hot water 1 tablespoon at a time til somewhat thin but not watery.  Set aside.  Fry doughnuts in oil at 350° til golden brown.  Drain on wire racks.  Dip into glaze while hot and set back on racks over a cookie sheet.

Hot Cross Buns

1/4 cup apple juice
1/2 cup mixed dried fruit
1/2 cup raisins
1 1/4 cups milk, room temperature
3 large eggs, 1 separated
6 tablespoons butter, room temperature
2 teaspoons yeast
1/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/4 teaspoon ground nutmeg
1 3/4 teaspoon salt
1 tablespoon baking powder
4 1/2 cups flour
1 tablespoon milk

1 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla
Pinch of salt
About 4 teaspoons milk

Tip: dough will be very sticky and hard to work with.

Mix apple juice with dried fruit and raisins.  Cover and heat briefly just til fruit and juice are very warm.  Set aside to cool to room temperature.  When cool, mix all of the dough ingredient except 1 egg white, 1 tablespoon milk, and the fruit.  Knead til soft and elastic.  Mix in the fruit and apple juice.  Let the dough rise for 1 hour, covered.  It may not double, but should be puffy.  Double dough to billiard ball size pieces making 12-14 buns.  Arrange in a greased 10" pan.  Cover pan and let buns rise for 1 hour.  They should puff up and be touching each other.  Preheat oven to 375°.  Whisk together egg white and 1 tablespoon milk, and brush it over the buns.  Bake for 20 minutes or so until they are golden brown.  Remove and transfer pan to rack to cool.  Mix icing ingredients.  When cool, pipe icing onto buns making a cross.

1 comment:

  1. I made your recipe for white bread today! It is still cooling, but rose so high and smells wonderful! One less thing I have to buy at the store while my husband is laid off! Thank you for sharing!