yeast
Yeast is rich in B vitamins (especially thiamine, riboflavin, and niacin) and contains essential amino acids. Nutritional yeast in particular provides a concentrated source of protein and minerals including selenium and potassium.
About
Yeast refers to single-celled fungi of the genus Saccharomyces, primarily Saccharomyces cerevisiae, which ferment sugars into alcohol and carbon dioxide. Native to environments rich in sugars—particularly grape skins and fruit—yeast has been cultivated for millennia in bread-making and beverage production. The organisms are microscopic, unicellular, and reproduce through budding; when provided with sugars and appropriate conditions (warmth, moisture, and time), they metabolize rapidly, producing the gas and flavor compounds essential to fermentation.
In culinary applications, yeast is available in several forms: fresh (compressed cake), active dry, instant (rapid-rise), and nutritional yeast. Fresh yeast contains dormant cells suspended in starch and fat; active dry yeast consists of dead cells in a protective layer; instant yeast has smaller granules for faster hydration. Each variety differs subtly in moisture content, fermentation speed, and processing method, though they are biochemically equivalent when properly activated.
Culinary Uses
Yeast is the primary leavening agent in bread baking, where fermentation produces carbon dioxide that creates rise and airy structure. In brewing and winemaking, it converts sugars into ethanol and develops complex flavor compounds. Yeast is also used to inoculate dough for pizza, pastries, and enriched breads, imparting subtle tangy notes through long fermentation. Nutritional yeast—a deactivated strain—serves as a savory umami seasoning in vegan and plant-based cooking. Temperature, hydration, and fermentation duration critically influence final flavor and texture; cooler, slower fermentations produce more complex results than rapid rises.
Used In
Recipes Using yeast (94)
Nan
right|Nan
Nine grain bread
Nine grain bread from the Recidemia collection
Norwegian Rolls
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Oatmeal Soy Bread
Yield: 1½ pound loaf
Paczki
Paczki (Polish Donuts)
Pahlava
Pahlava from the Recidemia collection
Pandjar Tourshi
Pickled Swiss chard
Pani Popo
Pani Popo from the Recidemia collection
Pastrmajlija
Macedonian pizza Original recipe
Peksimeti
Peksimeti from the Recidemia collection
Pikelet
are small, thick pancakes, and are standards of the New Zealand kitchen. They are also made in Australia.
Pita
) is a yeast-made wheat bread originating from North-African, to Middle-Eastern and to Mediterranean cuisines. It is usually eaten with sauces, dips and fillings. Known dishes that use pita are kebab, gyros, and shwarma.
Pogaca
Nice, simple Turkish flat bread, Serbian-style. (Prep.
Potato dough bread/rolls
Potato dough bread/rolls from the Recidemia collection
Potato Doughnuts
In Romanian: Gogosi din cartofi
Power Waffles
.
Preparing Yeast
This technique is also known as 'blooming '. Though instant yeasts are now available which can be mixed directly with the dry ingredients in a recipe, many people find that this technique still improves the quality and rising times of bread.
Pueblo Oven Bread
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe Serves: 12
Pulla
Pulla Finnish cardamon coffee bread (for 2 pound breadmaker). This is a bread machine version of Finnish Pulla, which tastes just like my grandmother's Swedish cardamom bread. It's yummy.
Quetscheflued
Plum tart
Raised Potato Doughnuts
Raised Potato Doughnuts from the Recidemia collection
Raisin Bread
Raisin Bread from the Recidemia collection
Raisin Bread I
Raisin Bread I from the Recidemia collection
Refrigerator Bread Dough
Purchased from the Woods Estate in Canton, Texas in 1988. Dated 1944.
Regular Sweet Bread
In Romanian: Cozonaci obisnuiti
Rusks
A rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp and golden brown. Some breads used for this purpose are slightly sweetened. Rusks, plain or flavored, are available in most supermarkets.
Rye Bread Kvass
Rye Bread Kvass from the Recidemia collection
Seafood Pizza
Seafood Pizza from the Recidemia collection
Shirmoi Non
Chickpea and anise flat bread
Smørdejgssnitter
Butter rolls Makes 18 rolls Butter Rolls - Smørdejgssnitter
Sourdough Beer Bread
Not a dense bread. It's a rustic looking loaf that ought to be just the thing with stews or hearty soups. With only 2 cups of flour, this makes a small (14 oz) loaf with a crunchy crust and a light interior.
Strawberry Bread I
This bread has such nice texture. The fruit flavor is very mild. I got the recipe from another group and it was posted by John Ross. I used the dough cycle and then baked this bread in a 350°F oven for 30 to 35 minutes.
Stroopwafels
A nice type of waffle, can be eaten at any point during the day as a snack.
Suomalaisruisleipa
Finnish rye bread. Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order.
Sutli Non
Uzbek flat bread
Swedish Cardamom Braid
* Source: Holiday Cookbook, Wedman
Sweet Buns Pikkupullat
Sweet Buns Pikkupullat
Sweet Hembesha
Sweet Eritrean bread
Sweet Potato Buns
Sweet Potato Buns from the Recidemia collection
Sweet Potato Sandwich Loaf
Sweet Potato Sandwich Loaf from the Recidemia collection
Taka Challah
Taka Challah from the Recidemia collection
Tan-mosho
Tan-mosho is a Kyrgyz national dish. Tan- mosho looks like small plaits, sprinkled with powdered sugar and are served hot with tea.
Wild Sage Bread
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
Zalabiya -- Yemenite Chanuka Doughnuts
Zalabiya -- Yemenite Chanuka Doughnuts from the Recidemia collection