Stay Home and Bake: A Recipe Resource!

I'm eating WAY more baked goods that ever before as it turns out that both my girl and I stress bake.

I don't think we are alone and I'd love to share a few recipes with you that we are using that require yeast. I know yeast is in short supply in some places, but I was able to get 2 lbs from our local restaurant food supplier!

(While supplies last these are shipping with all kit orders)

We've also been baking a lot with sourdough, but I feel like those recipes should be in a separate post to keep things from getting too confusing! That will be for next week when we run out of yeast cause I share it all with you!

So, share your favorite yeasted recipes in the comments, please? I'm sure we are going to need inspiration soon, I will add yours to the list and we can create a resource of tried and true recipes together!!!


  1. Sally Lunn for a bread making machine: simple, sweet, unsophisticated, great for toast
    1/3 C softened butter
    2 eggs plus enough water to equal 1 1/3 C
    2 T sugar (I use brown sugar)
    1 1/2 t salt
    4 C flour (I use all-purpose)
    1 packet rapid rise yeast
    Add all ingredients to pan in the order listed. Set breadmaker to dough setting. Transfer to floured surface when dough is complete and gently shape into two loaves or rolls or whatever. Allow to rise in a warm spot for another 30 to 60 minutes. Brush with egg wash and bake for 20 to 25 minutes at 400 degrees.

    1. Yum! I bet I could do this in my stand mixer too!!! I love me some sweet and unsophisticated carbs!!! xo

  2. My Favorite yeast recipe right now is this one from It's for Soft 100% Whole Wheat Dinner Rolls. They are so delicious that we are addicted to them!

    1. Soft 100% Whole Wheat Dinner Rolls
      The softest 100% whole wheat dinner rolls you've ever had! Plus, easy to make and to make-ahead. These are so good – with or without butter!
      Prep Time
      2 hrs 30 mins
      Cook Time
      25 mins
      Total Time
      2 hrs 55 mins
      Course: BreadCuisine: American Servings: 24 rolls Calories: 135kcal Author: Jami Boys
      2 tablespoons active dry yeast instant works, too
      1/2 cup warm water
      1/2 cup butter softened
      1/4 cup honey
      3 eggs
      1 cup lukewarm buttermilk or milk
      4½ to 5 cups whole wheat flour
      1 ½ teaspoons salt
      Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
      Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
      Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
      Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
      Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
      Let rise, covered for 1 hour.
      Preheat oven to 350 degrees.
      Bake for 20-25 minutes until golden brown.
      *Make Ahead:
      You can make these up to a month in advance, let the cool in the pan, remove them as one piece, separate into 2 sections of 12 rolls and place each section of rolls into a gallon sized freezer baggie.
      Freeze until needed.
      When ready to serve, take them out in the morning to thaw, then wrap the 12-roll section in tin foil and heat in a 300-350 degree oven for 15-20 minutes or until warm.
      Serving: 1roll | Calories: 135kcal | Carbohydrates: 19.7g | Protein: 3.6g | Fat: 4.7g | Saturated Fat: 2.7g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 0.8g | Sugar: 3.5g

    2. One more thing, if you go to the web site, she has a video up showing how she does it and that's what I followed on my first time using this recipe. Excellent results!!

  3. Is the BEST fast foccacia EVERrrrr

  4. I bake all of my breads, bagels, crusts, cakes, etc. I am a long-time fan and patron of King Arthur Flour. ANY of their recipes are worth trying.

    You can create a free account and save your faves in a virtual recipe box, too.

    My go-to rolls are their Chewy Italian Rolls, Easy and delicious. The recipe is here:

    (Note that, like most good bread recipes, it makes use of a ‘biga’ or starter, but it is not the same as a sourdough starter —simply a portion of the dough that is made up the day before and left overnight to develop flavor. Don’t be put off by this — it really enhances flavor!)

    Happy baking!

    1. Those look AMAZING! I'll make the starter for them tonight! Fresh Rolls tomorrow!

  5. For anyone who is avoiding gluten out there, this is a great recipe for English muffins!

    I did find that they were a bit too wet and gummy with the original recipe, so here are my modifications:
    I used 1/2 cup Potato Starch and 1/2 cup tapioca
    A bit less than 1 cup of water (my recipe says 15/16, lol)
    1/4 cup olive oil
    Just one egg
    Also, if you eat dairy, the milk can just be cow's milk or buttermilk is good too!
    I haven't made these in a few years- now I want to!

  6. thank you for the yeast with my beadkerloop kit!!!

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