Recipes with Keyword Yeast:

Cardamom and marzipan flavour

The basis for croissants and co.

A long cooking time leads to a sourdough taste despite the yeast.

A Swiss classic. Rustic bread with a huge and very moist crumb. Nothing for beginner bakers.

The Anglo-Saxon classic for Easter. Very good with Carinthian poppy seed butter.

Traditionally at Christmas time, but why not go for it for fika as well?

A potato bread with a small crumb that stays moist for a particularly long time. Originating from the Donau-Germans in Transylvania.

If you don't want to wait for days, this is a great alternative to the longer pizza recipe.

A loaf with a very brown and moist crumb.

A great versatile dough from burger buns to dessert.

The Swiss classic for January 6th to choose the wise man for the family.

Ideal for gyros or other food from the Middle East

The French classic

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

A slightly darker yeast bread.

A rustic "Ruch"-bread with an extremely inhomogeneous crumb. Known for its unclean ear. Ideal with soups.

A nice milk bread ideal for the Swiss national holiday.

The French classic completely homemade.

Almost as good as at an Italian restaurant with long fermentation for a deep dough flavour.

Simple, sweet and soft bread

A rustic "Füddliweggli" in a large version. Deeply browned curst.

Filled or not, this yeast dough dumpling warms the heart in winter.

The Swiss snack classic with chocolate sticks. Outside Basel also known simply as "Weggli".

A Swabian classic with a fine crumb and interesting crust.

A softer pretzel if the Swabian one is too crispy.

Ideal for enjoying Indian food.