6 Delicious Yeast Bread Recipes to Bake at Home

Last updated on September 25th, 2025

Nothing beats the smell of fresh bread baking in your oven – it’s pure magic. These six amazing yeast bread recipes turn your kitchen into a bakery with foolproof methods that work every single time. You’ll nail everything from classic white bread and fluffy dinner rolls to rich brioche and savory herb loaves. Each recipe teaches you the basics like proper kneading, perfect rise times, and hitting that sweet spot of 190°F internal temp. Get ready to create incredible homemade bread that’ll have everyone begging for your recipe.

Table of Contents

• Classic White Yeast Bread
• Whole Wheat Yeast Bread
• Cinnamon Raisin Yeast Bread
• Garlic & Herb Yeast Bread
• Brioche (Rich Yeast Bread)
• Dinner Rolls (Soft Yeast Rolls)
• Epic Yeast Breads That'll Make You Ditch Store-Bought
• FAQs – 6 Delicious Yeast Bread Recipes

Classic White Yeast Bread

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 2 tablespoons vegetable oil

Recipe:

1. Check that the water temperature is between 105-110°F using an instant-read thermometer. Too hot will kill the yeast, too cold won’t activate it properly.
2. Dissolve yeast and sugar in warm water, stirring gently. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly on top – this proves your yeast is alive and active.
3. In a large mixing bowl, whisk together flour and salt to distribute evenly throughout.
4. Create a well in the flour mixture and pour in the foamy yeast mixture and vegetable oil.
5. Using a wooden spoon or dough whisk, mix until a shaggy, rough dough forms with no dry flour remaining.
6. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked gently.
7. Place in an oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel.
8. Let rise in a warm, draft-free place for 1 hour until doubled in size.
9. Punch down the dough to release air bubbles, then shape it into a loaf by flattening it into a rectangle and rolling it tightly.
10. Place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise 45 minutes until dough crowns 1 inch above pan edges.
11. Preheat oven to 375°F during the final 15 minutes of rising.
12. Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F, or sounds hollow when tapped.
13. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing for the best texture.

Whole Wheat Yeast Bread

Ingredients:

• 3 cups whole wheat flour
• 1 packet (2¼ tsp) active dry yeast
• 2 tablespoons honey
• 1 teaspoon salt
• 1 cup warm milk (110°F)
• 2 tablespoons olive oil

Recipe:

1. Warm milk to 110°F – it should feel comfortably warm but not hot when tested on your wrist.
2. In a small bowl, combine warm milk with honey, stirring until honey dissolves completely.
3. Sprinkle active dry yeast over the milk mixture and stir gently. Let proof for 10 minutes until mixture becomes foamy and bubbly.
4. In a large mixing bowl, whisk together whole wheat flour and salt, ensuring even distribution.
5. Make a well in the center of the flour mixture and pour in the proofed yeast mixture and olive oil.
6. Using a wooden spoon, mix until a rough, shaggy dough forms with no dry flour pockets remaining.
7. Turn the dough onto a lightly floured surface and begin kneading. Whole wheat flour requires longer kneading – work for 10-12 minutes until the dough becomes smooth and elastic.
8. If the dough feels tough or tears easily, let it rest for 20 minutes to allow the flour to hydrate, then continue kneading.
9. Place kneaded dough in an oiled bowl, turning to coat all surfaces. Cover with plastic wrap or a damp towel.
10. Let rise in a warm place for 1-1.5 hours until doubled in size – whole wheat takes longer than white bread.
11. Punch down risen dough and shape into a loaf, placing seam-side down in a greased 9×5-inch loaf pan.
12. Cover and let rise for 45-60 minutes until dough crowns above pan edges.
13. Preheat oven to 375°F and bake for 35-40 minutes until deep golden brown and internal temperature reaches 190°F.
14. Cool completely on a wire rack before slicing to achieve the best texture and prevent crumbling.

Related: The Home Baker’s Guide to Perfect Yeast Bread

Cinnamon Raisin Yeast Bread

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• ¼ cup sugar
• 1 teaspoon salt
• ¾ cup warm milk (110°F)
• 1 large egg
• 3 tablespoons butter, melted
• ½ cup raisins
• 2 tablespoons ground cinnamon
• ¼ cup brown sugar

Recipe:

1. Place raisins in a bowl and cover with hot water. Let them plump for 15 minutes to prevent them from absorbing moisture from the bread, then drain thoroughly and pat dry.
2. Warm milk to 110°F and dissolve 1 tablespoon of the sugar into it.
3. Sprinkle yeast over the sweetened warm milk, stir gently, and let it proof for 10 minutes until foamy and active.
4. In a large mixing bowl, whisk together flour, remaining sugar, and salt until evenly distributed.
5. Beat the egg in a small bowl, then add it to the flour mixture along with the proofed yeast mixture and melted butter.
6. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
7. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
8. Meanwhile, combine cinnamon and brown sugar in a small bowl for the filling.
9. Punch down risen dough and roll into a 14×8-inch rectangle on a lightly floured surface.
10. Beat one egg and brush it over the entire surface of the dough – this prevents swirl separation during baking.
11. Sprinkle cinnamon-sugar mixture evenly over egg-brushed surface, leaving a ½-inch border on one long edge.
12. Distribute drained raisins evenly over the cinnamon sugar.
13. Starting from the long edge opposite the border, roll the dough tightly like a jelly roll, pinching the seam firmly to seal.
14. Place seam-side down in a greased 9×5-inch loaf pan, cover, and rise for 45 minutes until puffy.
15. Bake at 350°F for 30-35 minutes until golden brown and internal temperature reaches 190°F. Cool completely before slicing to maintain swirl integrity.

Garlic & Herb Yeast Bread

Ingredients:

• 3 cups bread flour
• 1 packet (2¼ tsp) active dry yeast
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 3 tablespoons olive oil
• 1 large head of garlic
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves

Recipe:

1. Preheat oven to 400°F. Cut the top off the garlic head to expose cloves, drizzle with 1 tablespoon olive oil, and wrap in foil.
2. Roast garlic for 30-45 minutes until cloves are soft and golden. Let cool, then squeeze out roasted cloves and mash into a paste.
3. Check that the water temperature is 110°F, then sprinkle the yeast over the warm water and let it proof for 10 minutes until foamy.
4. In a large mixing bowl, whisk together bread flour and salt until evenly combined.
5. Create a well in the flour mixture and add the proofed yeast mixture, remaining olive oil, and mashed roasted garlic.
6. Add finely chopped fresh rosemary and thyme leaves to the mixture.
7. Using a wooden spoon, mix until a shaggy dough forms, ensuring herbs are evenly distributed throughout.
8. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and aromatic. The olive oil will create a tender crumb while herbs release their essential oils.
9. Place kneaded dough in an oiled bowl, turning to coat all surfaces. Cover with plastic wrap or a damp towel.
10. Let rise in a warm place for 1 hour until doubled in size.
11. Punch down the dough and shape it into a round boule or oval loaf.
12. Place shaped dough on a parchment-lined baking sheet and cover. Let rise for 45 minutes until noticeably puffy.
13. Using a sharp knife or razor blade, score the top of the loaf with decorative slashes about ¼-inch deep.
14. Preheat oven to 425°F and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
15. Cool on a wire rack for at least 30 minutes before serving. Best enjoyed warm, torn into rustic pieces for dipping in olive oil and balsamic vinegar.

Brioche (Rich Yeast Bread)

Ingredients:

• 3 cups bread flour
• 1 packet (2¼ tsp) active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• ¼ cup warm milk (110°F)
• 3 large eggs, room temperature
• 6 tablespoons unsalted butter, softened to room temperature

Recipe:

1. Ensure milk is at exactly 110°F using an instant-read thermometer – too hot will kill the yeast.
2. Dissolve 1 tablespoon of sugar in warm milk, then sprinkle yeast over the surface. Let the proof rise for 10 minutes until foamy and active.
3. In the bowl of a stand mixer, whisk together bread flour, remaining sugar, and salt until evenly distributed.
4. Add proofed yeast mixture and room temperature eggs to the flour mixture.
5. Using the dough hook attachment, mix on low speed until a shaggy, sticky dough forms with no dry flour remaining.
6. Increase the speed to medium and knead for 5 minutes until the dough becomes somewhat smooth but will still be very sticky.
7. With the mixer running on low speed, add softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. This process requires patience and takes about 8-10 minutes.
8. Continue kneading for an additional 5-8 minutes until the dough becomes smooth, elastic, and pulls away from the bowl sides. The dough will seem impossibly sticky initially, but it will transform into silky perfection.
9. Transfer dough to a buttered bowl, cover tightly with plastic wrap, and let rise for 2 hours until doubled in size.
10. Punch down gently and either use immediately or refrigerate overnight for easier handling.
11. Shape into a loaf and place in a greased 9×5-inch pan, or divide into portions for rolls.
12. Cover and let rise for 1 hour until noticeably puffy and increased in size.
13. Beat one egg with 1 tablespoon of water and brush over the surface for a beautiful golden shine.
14. Bake at 350°F for 35-40 minutes until deep golden brown and internal temperature reaches 190°F.
15. Cool in the pan for 10 minutes before turning out onto a wire rack. The enriched dough creates an incredibly tender, buttery crumb perfect for French toast or enjoyed with jam.

Related: Replacing Yeast With Sourdough Starter – Your How-To Guide

Dinner Rolls (Soft Yeast Rolls)

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• ¾ cup warm milk (110°F)
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted and slightly cooled

Recipe:

1. Warm milk to 110°F using an instant-read thermometer – it should feel comfortably warm but not hot.
2. In a small bowl, dissolve sugar in warm milk, then sprinkle yeast over the surface. Stir gently and let it proof for 10 minutes until the mixture becomes foamy and bubbly.
3. In a large mixing bowl, whisk together flour and salt until evenly distributed.
4. Beat the egg lightly in a small bowl, then add it to the flour mixture along with the proofed yeast mixture and melted butter.
5. Using a wooden spoon, mix until a soft, somewhat sticky dough forms with no dry flour remaining.
6. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth, elastic, and slightly tacky but not sticky.
7. Place kneaded dough in a buttered bowl, turning once to coat all surfaces. Cover with plastic wrap or a damp kitchen towel.
8. Let rise in a warm, draft-free place for 1 hour until doubled in size.
9. Punch down risen dough gently to release air bubbles, then turn it onto a lightly floured surface.
10. Divide the dough into 12 equal pieces using a kitchen scale for uniformity, or eyeball into equal portions.
11. Shape each piece into a smooth ball by cupping your palm and rolling each portion against the counter in a circular motion until the surface becomes taut and smooth.
12. Arrange shaped rolls on a buttered 9×13-inch baking pan, placing them so they just barely touch when fully risen – this creates those characteristic soft, pull-apart sides.
13. Cover with a clean kitchen towel and let rise for 30-45 minutes until rolls are puffy and nearly doubled in size.
14. Preheat oven to 375°F during the final 15 minutes of rising time.
15. Brush the tops of risen rolls with melted butter before baking for a beautiful golden color.
16. Bake for 15-18 minutes until tops are golden brown and rolls sound hollow when lightly tapped.
17. Immediately brush hot rolls with additional melted butter and sprinkle with coarse salt if desired.
18. Serve warm while still soft and tender. The proximity during rising and butter brushing creates that signature soft, pull-apart texture that makes every meal feel special.

Epic Yeast Breads That’ll Make You Ditch Store-Bought

You now have six proven recipes that transform your kitchen into an artisan bakery, building confidence from classic white bread to luxurious brioche.

The key to success? Respect the fundamentals – maintain that crucial 110°F for yeast activation, allow proper rise times, and trust the process.

Each recipe builds essential skills you’ll use forever, from proper kneading techniques to achieving that perfect 190°F internal temperature. Start today and master homemade bread that’ll have everyone asking for your secret.

FAQs – 6 Delicious Yeast Bread Recipes