Baking bread at home is very easy and both children and adults enjoy eating fresh warm bread. Yeast is a vital ingredient in making bread. It helps the bread to rise by fermenting the dough. Its quantity in the dough is very important, as less yeast will make the bread less fluffy after baking, whereas too much of it will make the dough light and runny in consistency, causing it to collapse in the oven while baking. Following are a few yeast bread recipes, which are sure to pull your family to the dining table at every meal. Buttermilk Honey Wheat Bread Ingredients

• All-purpose flour, 2 cups
• Whole wheat flour, 1 cup
• Active dry yeast, 2½ tsp.
• Buttermilk, 1½ cups
• Honey, 3 tbsp.
• Vegetable oil, 1½ tsp.
• Baking soda, ½ tsp.
• Salt, 1 tsp.

Combine the all-purpose flour, wheat flour, yeast, buttermilk, honey, oil, and baking soda in a large bowl and knead well. Place the dough in a greased loaf baking dish. Cover it with a light cloth and let it rise until it doubles in size. Bake in a 350 °F preheated oven until golden brown. Oatmeal Molasses Bread Ingredients

• All-purpose flour, 5 cups
• Quick cooking rolled oats, 2 cups
• Active dry yeast, 2 packages
• Milk (scalded), 1½ cups
• Molasses, ½ cup
• Shortening, ⅓ cup
• Butter (softened), 2 tbsp.
• Warm water, ½ cup
• Salt, 2 tsp.

In a bowl, dissolve the yeast with the warm water, and set aside. In another bowl, add the molasses, shortening, and salt. Pour the scalded milk over this and stir until the shortening dissolves. Cool and stir in 1 cup of the all-purpose flour, yeast mix, and oats. Then, add the remaining flour to make a soft dough. Take the dough out onto a lightly floured surface, and knead until smooth and elastic. Place it in a bowl and turn it over to grease all sides. Cover with a light cloth, and let it rise in a warm place until doubled in size. After it doubles, punch the dough down, cover, and let it rest for 10 minutes more. Shape the dough into 2 loaves, and place them in a greased 9x5x3'' loaf pans. Brush the tops with melted butter, cover with a light cloth, and let them rise for about 1 hour, until double in size. Now bake in a 375 °F preheated oven until done. Then, remove them from the loaf pans, and cool on wire racks. Brush the tops of the loaves with some more melted butter. Potato Yeast Bread Ingredients

• All-purpose flour, 3 cups
• Whole wheat flour, 4 cups
• Lukewarm mashed potatoes, 1 cup
• Active dry yeast, 1 package
• Eggs, 2
• Shortening, ⅔ cup
• Warm water, 1½ cups
• Sugar, ⅔ tbsp.
• Salt, 1½ tsp.

In a large bowl, dissolve the yeast in warm water, and stir the potatoes, shortening, eggs, salt, sugar, and white flour into the bowl. Beat until smooth and add the whole wheat flour, a little at a time. Blend well. Knead the dough until smooth and elastic. Then, place it in a greased bowl and turn the bowl to coat it on all sides. Cover tightly with a light cloth or foil sheet, and refrigerate for minimum 8 hours. After refrigeration, punch the dough down and shape it to form 1-inch balls. Place 3 dough balls into each muffin tin and let them rise for one hour. Bake in 400 °F preheated oven until golden brown. Serve warm. Basic White Bread Ingredients

• Bread flour, 3 cups
• Active dry yeast, 0.25 oz.
• Dry milk powder, 2 tbsp.
• Warm water, 1¼ cups
• Butter (softened), 1 tbsp.
• White sugar, 1 tbsp.
• Salt, 1 tsp.

Combine all the ingredients in a large bowl and blend well. Knead the dough until smooth and elastic. Place it in a greased bowl, turning to coat it on all sides. Cover it with a light cloth, and let it rise for about 1 hour, until double in size. Once it doubles, punch the dough down, cover it, and let it rest for 10 minutes more. Shape the dough in a loaf shape and place it in a pan. Bake in a 350 °F preheated oven until done. Serve warm.