Our Guide to Different Types of Yeast Breads
Updated: Mar. 22, 2024
Yeast bread comes in so many different varieties. We break down the different types of yeast breads and how to make them your own.
From fluffy sandwich bread to sweet cinnamon rolls, yeast bread is incredibly versatile. And while you’ve almost definitely enjoyed these rolls, loaves and breadsticks, you might not know what really makes these yeast breads stand out from each other. We put together this guide to types of yeast breads to explain the differences and give tips on how to make (and enjoy!) each one.
For more bread know-how, don’t forget to check out our ultimate guide to bread baking.
What Is Yeast Bread?
As the name suggests, yeast breads are made with yeast (as opposed to quick breads, which are the other main type of bread and don’t contain yeast). Combining warm water and sugar with yeast causes the yeast to multiply and release carbon dioxide, which, when mixed with dry ingredients, creates a soft loaf of bread. We can show you how to proof yeast and how to use yeast the right way.
Breads made with yeast also require kneading. Working the dough helps develop gluten, a protein that gives bread structure and texture and keeps those yeast gas bubbles within the loaf. Since kneading can initially be a bit tough on the gas bubbles that have been built up, yeast breads need one or two rest periods as well.
If your yeast doesn’t work, your yeast bread won’t work, so that’s why you should always test yeast when baking.
Yeast Bread Loaves
Loaf yeast breads are baked in, you guessed it, a loaf pan! These pans are usually 9 x 5 inches, though they can run as small as 5-3/4 x 3-1/3 inches. (Here’s more on loaf pan sizes.) The baked loaves are usually cut into even slices and used for sandwiches, toast or French toast.
White Sandwich Bread
Grilled Cheese & Tomato Soup BakeThis casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. —Megan Kuns, Perrysburg, Ohio
Bread Pudding PieThis unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. — Kelly Barnes, Lexington, Indiana
Garlic Bread Pasta TorteMy kids love to stuff spiral pasta inside bread for a clever dinner torte. We save the bread crusts to make garlicky croutons for salad. —Melissa Birdsong, Waleska, Georgia
Creamy Strawberry French Toast BakeOn Sunday mornings I like to take it easy, but I also want my family to have a nice breakfast. This recipe allows me to sleep in but still feel as if I'm a fabulous mom. Win! —Alynn Hansen, Mona, Utah
Basil Vegetable StrataI've been cooking this strata for years, and my family just can't get enough! Fresh basil gives the healthy brunch dish an added flavor boost. —Jean Ecos, Hartland, Wisconsin.
Reuben Bread PuddingOur Aunt Renee always brought this casserole to family picnics in Chicago.
It became so popular that she started bringing two or three. I have also made
it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona
Mom’s Meat LoafMom made the best meat loaf, and now I do too. When I first met my husband, he wasn't a meat loaf guy, but this recipe won him over. —Michelle Beran, Claflin, Kansas
Southwestern Breakfast Slow-Cooker CasseroleI created this recipe for a breakfast-for-dinner meal one day, and now it’s become a favorite on chilly mornings. Such a wonderful aroma! Using extra-sharp cheddar cheese instead of the milder types allows you to use less, while giving you an extra boost of flavor. —Lisa Renshaw, Kansas City, Missouri
Company Stuffed Pork ChopsThese comforting pork chops bake to a perfect golden brown, and the stuffing is incredibly moist. It's one of my favorite dishes to serve to guests because I know they'll love it. —Lorraine Darocha, Mountain City, Tennessee
Stuffed PB&J French Toast KabobsI turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York
Baked Oysters with Tasso CreamI love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
Broccoli & Chicken Cheese StrataOn our dairy farm, chores often delay dinner. That's when this strata comes in handy. I'll prepare it beforehand and later pop it in the oven for a quick and easy meal. —Margery Moore, Richfield Springs, New York
Turkey a La KingThis is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin
Potato Stuffing CasseroleI adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania
Reuben Brunch BakeI created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
Blueberry-Cinnamon Campfire BreadA neighboring camper made a bread so tempting, I had to ask for the details. Here’s my version, best enjoyed with a steaming cup of coffee by the campfire. —Joan Hallford, North Richland Hills, Texas
Mom’s Meat LoafMom made the best meat loaf, and now I do too. When I first met my husband, he wasn't a meat loaf guy, but this recipe won him over. —Michelle Beran, Claflin, Kansas
PB&J French ToastMy grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as peanut butter and jelly sandwiches. —Lindsey Folsom, Dorsey, Illinois
Blue Plate Open-Faced Turkey SandwichTurkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. —Chris Schwester, Divide, Colorado
Ham 'n' Egg CasseroleI like to prepare this breakfast bake when I have ham leftovers and day-old bread on hand. It's a delicious brunch dish. I love that it's prepared the night before, which allows me to focus on making other dishes for the meal. —Elizabeth Hesse, Springville, New York
Hot Brown Turkey CasseroleIf you've ever tried the Hot Brown Sandwich at the Brown Hotel in Louisville, Kentucky, you'll love this version. It can be assembled ahead and refrigerated; just adjust baking time accordingly if cold. —Diane Halferty, Corpus Christi, Texas
Savory Zucchini Bread PuddingI have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
Cranberry Bread PuddingThis down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Veggie Sausage StrataAs a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole is a favorite in my family. —Dorothy Erickson, Blue Eye, Missouri
Lauren's BouillabaisseThis golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.— Lauren Covas, New Brunswick, New Jersey
Italian Apricot-Pancetta StrataFor me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida
The most basic of the loaf yeast breads, white sandwich bread is easy to make. And because these loaves are made with a standard bread flour or all-purpose flour and no additional flavors, white sandwich bread is incredibly versatile. After learning how to make basic yeast bread, try using the slices to make bread pudding, stuffing, meat loaf and much more. You can also experiment with swapping out some of the all-purpose flour for whole wheat flour to make whole wheat bread.
Rye Bread
Caraway Seed Rye BreadMy parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Old-World Rye BreadRye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. —Perlene Hoekema, Lynden, Washington
Thanks to rye flour, rye bread has a rich, almost earthy flavor to it. Rye flour comes in light or dark versions, creating a light tan or deep brown bread, or a marble of the two types. The deeper color will lead to a stronger rye flavor in your bread. While Reubens, pastrami and other sandwiches are among the most popular way to eat rye bread, it can also be enjoyed in a baked strata.
Potato Bread
Dense and hardy, potato bread is made by replacing some of the flour of a white loaf with mashed potato or potato flakes. Since these loaves tend to be heavy and moist, they work well served alongside a bowl of creamy soup or toasted with a hefty pad of butter.
Sourdough Bread
Sourdough bread gets its distinctive flavor from the sourdough starter that is used in place of a package of active dry yeast. This starter naturally develops yeast over time, with a sharp sour taste. The strong flavor of sourdough bread lends itself well to a savory bread pudding, bread bowl for dips and breakfast sandwiches. Check out our answers to the most common sourdough questions.
Shaped Yeast Breads
Rather than being placed in a loaf pan, shaped yeast breads are twisted, rolled or pressed onto a baking sheet, allowing for a wide range of shapes and uses. These breads can be almost any flavor and do well with mix-ins like cheese chunks, fresh herbs or dried fruit.
Braided Bread
Whether they’re twisted into a ring or are left straight, breaded breads are always a showstopper. Depending on what flavor you go with, braided breads can be sliced and served with a cup of coffee for an easy breakfast, or baked for a special occasion like challah for Shabbat or ricotta Easter bread.
Breadsticks
A favorite for appetizers and accompaniments to a big bowl of pasta, breadsticks are long, individually sized breads that can be soft or crunchy. Breadsticks can be baked plain or topped with parmesan and garlic. By the way, here’s how to make copycat Olive Garden breadsticks.
Rolls
Crescent Dinner RollsThese light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri
Oatmeal RollsMost people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
Honey Whole Wheat RollsMost of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
Flaky Butterhorn RollsThe recipe for these dinner rolls, slightly sweet and so very flaky, was my mother’s. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them "Grandma’s croissants"! —Bernice Smith, Sturgeon Lake, Minnesota
Butternut Squash Dinner RollsThese wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio
Blue-Ribbon Herb RollsThese rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida
Oatmeal Dinner RollsThese fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Potluck Pan RollsThe appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico
Rolls are also individually sized breads, but their shape and flavor vary much more than breadsticks. They can be spiral, folded, twisted or any of these other ways to shape rolls. While dinner rolls are often plain, they can also be flavored with honey, herbs, butternut squash and many more options.
Buns
Hot dog and hamburger buns are fluffy round or oblong pieces of bread that are made specifically for holding a burger or hot dog. Buns are most commonly white bread, but wheat, whole grain and onion are also popular varieties.
Pretzels
Soft Giant PretzelsMy husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado
Cayenne PretzelsThese spicy pretzels were a huge hit at my daughter's graduation party. The longer they sit, the spicier they get! —Gayle Zebo, Warren, Pennsylvania
Mother Lode PretzelsI brought these savory-sweet pretzels to a family gathering, and they disappeared from the dessert tray before dessert was even served! My family raves about how awesome they are. —Carrie Bennett, Madison, Wisconsin
Chocolate Pretzel RingsIf you like chocolate-covered pretzels, you'll love these simple snacks. They're fun to make any time of year because you can color-coordinate the M&M's to each holiday. —Kim Scurio, Carol Stream, Illinois
Pretzel Gelatin DessertThis is one of my mother's absolute favorite desserts. The salty pretzel crust is the perfect complement to the sweet cream cheese filling. —Erin Frakes, Moline, Illinois
Party PretzelsNot only are these a perfect mid-morning or afternoon snack at work, they're perfect for hungry kids just home from school. Plus, they make for fantastic party food! —Carrie Shaub, Mount Joy, Pennsylvania
Pretzel-Topped Sweet PotatoesEveryone I've shared this recipe with says it's the tastiest way to serve sweet potatoes. I like to make it for special dinners and even for brunch as a colorful go-with dish. The mingled sweet, tart and salty flavors are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania
Easy Peanut Butter & Pretzel PieMy crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. — Gina Nistico, Taste of Home Food Editor
White Chocolate Party MixYou won't be able to stop eating this irresistible white chocolate party mix. The light, sweet coating is great over cereal, peanuts, pretzels and M&M's. —Norene Wright, Manilla, Indiana
Pecan Caramel CandiesSalty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. —Julie Wemhoff, Angola, Indiana
Pretzels are a traditional German bread that involves boiling shaped bread in water and baking soda. The twists are then baked to a glossy brown crust and pale fluffy inside. Soft pretzels served with mustard or cheese sauce make a great appetizer, and small, crunchy pretzels are a go-to snack.
Flatbread
From tortillas to pita and naan, flatbreads include a wide range of round, flat breads that are typically cooked on a skillet or grill. Because of their shape, these breads are perfect for turning into a pizza, folding into a taco or gyro or using to sop up tikka masala sauce.
Focaccia
Usually baked round or in a rectangle, focaccia is a thin bread with a tender crumb. Though they can be left plain, most focaccia is topped with bright ingredients like tomatoes, garlic, olives or herbs. Take a look at how one home baker turns her focaccia into a work of art.
Sweet Breads
Yeasted sweet breads are a wonderful way to treat yourself! Sweetened with ingredients like chocolate, cinnamon, caramel or other goodies, sweet breads can double as dessert and breakfast goodie.
Monkey Bread
Caramel-Pecan Monkey BreadThe kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
Surprise Monkey BreadWhen my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida
Sesame Herb Pull-Apart BreadThe beauty of this bread is that all the prep work is done a day ahead. The savory herbs make it irresistible. —Mary Shivers, Ada, Oklahoma
S'mores Monkey Bread MuffinsWhen it comes to mini versions of anything, I'm sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows. They couldn't be easier to make, and kids just love them. —Tina Butler, Royse City, Texas
Chocolate Monkey BreadWe enjoy this chocolate monkey bread as we open gifts on Christmas. It's impossible to resist. —Heather Deterding, Odenton, Maryland
Orange-Fig Pull-ApartsFor breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it!—Shelly Bevington, Hermiston, Oregon
Bacon Pull-Apart BreadI made this tender and tasty bread for my husband, and he just loved it! When I'm out of bacon, I substitute bacon bits. —Terri Christensen, Montague, Michigan
Monkey bread is made of small balls of dough that are mixed with a buttery sauce, added to a bundt pan and baked until bubbling. Most monkey bread recipes also call for chocolate or nuts, which are mixed with the dough balls.
Cinnamon Rolls
Caramel-Pecan Cinnamon RollsThese irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin
Overnight Cinnamon RollsI like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas
Pretty Pumpkin Cinnamon BunsI make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania
Toffee Apple Cinnamon BunsThis recipe was my dad’s favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear. —Jeanne Holt, Mendota Heights, Minnesota
Sweet and Spicy Chocolate Chip Cinnamon RollsThe addition of spicy chocolate cinnamon cane sugar adds a little bit of heat and an extra punch of cinnamon and chocolate to the filling of these cinnamon rolls originally shared by Patty Wynn of Pardeeville, Wisconsin. —Taste of Home Test Kitchen
Cinnamon Roll Cherry CobblerRed Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
Gooey Lemon RollsMy mother made these hard-to-resist rolls when I was young. I always warm up after having one, and so will your family. —Cora Patterson, Lewiston, Idaho
Caramel-Pecan Sticky BunsMy mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho
Cranberry-White Chocolate Cinnamon RollsA basket of warm cinnamon rolls is a sure way to impress family and friends. Add cranberries and chocolate to the ingredient mix, and these treats are irresistible.—Meg Marriott, Tacoma, Washington
Cinnamon Chocolate Chip RollsI started adding chocolate chips to my cinnamon rolls because several children didn't like the raisins in them. The chocolate and cinnamon are a fun flavor combination. My family loves them, and so does my Sunday school class. —Patty Wynn, Pardeevlle, Wisconsin
Favorite Frosted Cinnamon RollsI serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle. —Julie Sterchi, Jackson, Missouri
Slow-Cooker Cinnamon Roll PuddingA slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. —Edna Hoffman, Hebron, Indiana
Brunch Cinnamon RollsA biscuit-textured cinnamon bun with the ease of food processor preparation. This family-friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts.—Rita Vogel, Malcom, Iowa
There’s no better way to wake up than with a fresh, warm-from-the-oven cinnamon roll. They’re made by rolling out a basic bread dough thinly, smearing it liberally with butter, cinnamon and sugar, cutting it into individual servings and baking until golden brown. Check our tips for making the best cinnamon rolls every time.
Now that you know all about yeast breads, read up on these gorgeous quick bread recipes.
Originally Published: March 18, 2021
