Get the latest Yeasty recipes from Group Recipes. http://www.grouprecipes.com/tag/yeasty Use your bread machine to prepare the sweet roll dough and bake in your oven http://www.grouprecipes.com/106758/hawaiian-bread-rolls.html Need a new yeast bread to have for your morning toast? This devilishly decadent loaf is a star - moist and tender from a milk, honey and banana - yes banana! - base, and riddled with toffee bits for bites of sweet surprise! A wholesome, protein and fibre filled dough with soy flour, oats and bran mean you'll be able to keep going well into lunch! http://www.grouprecipes.com/105426/bite-of-heaven-bread.html This is my attempt at encapsulating my favourite scents of the Thanksgiving holiday season using flour and yeast. Baking these in a 9x13 rectangular pan eliminates the need for precise portion and shaping control, and keeps the edges soft and moist. Makes 8 large (sandwich size) or 12 dinner rolls http://www.grouprecipes.com/103102/thanksgiving-dinner-rolls.html Adapted from Hannah's recipe at BitterSweet, this is a new and unique way to make "Zucchini Bread". You'll be dying to get your next giant out of the garden! Original recipe here: http://bittersweetblog.wordpress.com/2009/08/25/growing-like-weeds/ http://www.grouprecipes.com/102763/almond---zucchini-babka.html I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds. http://www.grouprecipes.com/92902/seed---filled-crostini-bread.html Giving my mom a break from bagels this week! These soft, sweet rolls are made with a rich, thick Greek-style vanilla yogurt and sumptuous honey. Shaped into spirals, they rise and bake up beautifully - you'd never guess they were full of fibre! These would be great on the brunch table this Mother's Day. http://www.grouprecipes.com/92901/greek-yogurt-honey-buns.html The bagel-making will never stop around here! It's like a small Montreal bakery in our kitchen at least once a week, and I'm only limited by my imagination! I still have a good 10 or so flavour combos to try out on my mom, and with luck I'll gain more inspiration as the time goes on... otherwise I'll be repeating! http://www.grouprecipes.com/91916/cherry-walnut-bagels.html Every Easter these spicy, fruit-studded rolls crop up in various incarnations. Some say they actually have pagan roots in Spring Equinox rituals, and that the monks simply added the cross to convert people to Christians! This is my version, a fluffy and not-too sweet type with a flour-paste cross. http://www.grouprecipes.com/91452/faeries-hot-cross-buns.html A sweeter version of bread #1, this one uses brown rice, sorghum, potato and corn flours along with some sweetener, spice and flavouring for a breakfast treat. 1 slice (pretty thick, too!) is only 1 WW point! http://www.grouprecipes.com/86371/gluten---free-breakfast-loaf.html You will NEVER believe the vibrancy of this bread - both before and after baking! Slightly sweet and earthy from beets and maple syrup, and packed full of vitamins and fibre too! http://www.grouprecipes.com/74810/ruby-red-bread.html