Elevated risk
Seventeenth-century English bottled cider
A lightly sparkling cider bottled before it had finished fermenting, as Sir Paul Neile described it in 1664, with a measured modern method for safe bottle conditioning.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Elevated risk
British teaching-lab ginger beer with baker’s yeast
A one-liter teaching recipe ferments bruised ginger, lemon, sugar and cream of tartar with measured baker’s or ale yeast, then conditions the drink briefly in PET bottles before refrigeration.
Elevated risk
Siopao asado: water dough and pork filling
Filipino siopao pairs a soft steamed wheat bun with a sweet-savoury pork asado filling and a separate sauce made from its braising liquid.
Pan de muerto (Pati Jinich's orange-anise loaves)
Two enriched, orange-anise loaves shaped with crossed dough bones and a central round, baked for Día de Muertos and finished with butter and sugar.
Roti buaya mini: Hypeabis and Jessica Bakery version
Hypeabis’s mini version shapes a sweet yeast dough into one crocodile, fills its body and feet with chocolate sprinkles, and bakes it at 150°C.
Parsnip wine with brandy
A root wine made from boiled parsnip liquor and lump sugar, fermented with yeast and finished with brandy before bottling.
Zopf / Züpfe
Zopf, also called Züpfe, is an enriched Swiss yeast loaf with butter and milk, shaped as a two-strand braid and brushed with egg before baking.
Sangak (sourdough baking-sheet adaptation)
An Iranian whole-wheat sourdough flatbread adapted for a home oven and ordinary baking sheet. This method keeps the broad, dimpled hand-stretched shape but omits the traditional hot-pebble hearth and its imprint.
Simit
This Turkish street-food bread is shaped from twisted yeast dough into rings, dipped in a diluted molasses sauce and sesame, then baked. This home recipe makes seven rings and includes a clear sesame-allergen warning.
Elevated risk
Red wine
Red wine is grape must fermented with the skins and other solids, then separated from the pomace. Grape, cellar and regional choices shape its colour, structure and style.
Millet-flour mantou
A yeast-raised mantou made with millet flour and wheat flour, hand-shaped and steamed. This measured home method uses a first rise to double, a second proof, and a covered rest after steaming.
Gurasa (Northern Sudanese fermented wheat griddle bread)
A northern Sudanese wholemeal wheat batter bread, rested with instant yeast and poured in thick rounds onto a lightly oiled pan or saaj.
Vietnamese bánh mì bread
Six light baguettes with a thin crust and airy crumb, made from a Vietnamese home formula with bread flour, yeast, egg and butter.
Vánočka (Czech braided Christmas bread)
A Czech enriched yeast loaf with raisins, lemon zest and almonds, braided from six strands, proofed twice and baked in two oven stages.
Uyghur sesame-onion nan (home-oven formula)
Two round Uyghur sesame-onion flatbreads, made with a yogurt-enriched yeast dough and baked on a preheated stone.
Uruguayan tortas fritas (leavened, fried rounds)
A University of the Republic of Uruguay recipe for ten yeast-raised tortas fritas. The dough rests for an hour, is divided into ten rounds with a hole in each, then fried in fat at 160°C and drained.
Tin-steamed dombolo (South African steamed bread)
This tin-steamed South African dombolo uses yeast dough with bread flour and olive oil. It rises twice, steams for about an hour, and is checked with a clean skewer.
Tennis rolls
Guyanese tennis rolls are small, round, sweet yeasted breads flavoured with lemon and vanilla. They are often split and eaten with cheddar; this recipe is separate from Guyanese plait bread.
Taboon bread (Palestinian home method)
This Palestinian taboon method makes six small wheat flatbreads with a sticky yeast dough, fingertip dimples and a very hot domestic oven surface.
Surinamese puntjes
Pointed, yeast-raised Surinamese rolls with a light crumb and a thin crust, shaped with a pressed seam and baked with a semolina coating.
Sulppang (makgeolli bread)
A soft Korean steamed wheat bread leavened with dry yeast and raw makgeolli, with apple pieces and fresh beans folded through the surface.
Sticky-rice baguette for khao jee pâté (Saeng's Kitchen version)
This four-baguette sticky-rice dough is the bread component of Saeng Douangdara’s khao jee pâté recipe. She presents the sticky-rice addition as her own variation; it is not a universal or traditional Lao baguette formula.
Sfiha
A yeast-raised 8-inch flatbread topped with an evenly spread onion, tomato, pepper and spiced ground-beef mixture. This version follows a Palestinian family recipe shared with Amira Ibrahim and adapted for home baking.
Birote salado estilo Guadalajara (Cardamomo home method)
A measured, commercial-yeast home method for Guadalajara-style birote salado, with a six-hour preferment, shaped rolls and a two-temperature steam bake. This formula contains no egg.
Rustic Italian Ciabatta (King Arthur two-loaf method)
A wet, yeast-raised ciabatta made with an overnight biga, folded dough and two long proofs, then baked as two loaves at staged oven temperatures.
Rhubarb wine
S. O. Beeton’s 1861 household book records rhubarb wine made with rhubarb pulp, water, loaf sugar, lemon rind and isinglass; its historical directions do not establish a safe modern fermentation endpoint.
Pan de yema (Oaxacan egg-yolk bread)
This Oaxacan yeast bread enriches wheat dough with eggs, extra yolks and butter, then shapes it into sesame-coated rounds for a long rise and a hot bake.
Ramazan pidesi
This Ramadan pide is a large Turkish yeast bread patterned with a shallow lattice, brushed with egg and yogurt, and topped with sesame and nigella. This home method makes one 28–30 cm loaf and bakes it in a hot oven.
Pita
A yeast-raised wheat pocket bread; this measured oven version bakes eight soft rounds on a preheated stone or steel.
Piadina romagnola (Barbara Farinelli's home recipe)
Eight soft Romagna-style flatbreads made from type 00 wheat flour, lard, honey, baker's yeast, milk and salt. Rest the dough for an hour, roll 3–4 mm rounds and cook them quickly on a hot griddle or heavy pan.
Poee (Goan bran rolls)
Goan wheat rounds coated in bran and baked hot until they puff. This measured home method uses commercial yeast and makes six poee.
Pão alentejano (yeast-preferment loaf)
A rounded Alentejo wheat loaf with a raised folded head. This home adaptation uses a fresh-yeast preferment, then proofs the shaped loaf and bakes it with steam.
High risk
Parakari
A source-bounded account of Wapishana Parakari in Aishalton, Guyana. It preserves observations of a Rhizopus stage followed by yeast fermentation; it is not a household recipe or cassava detoxification guide.
Pane carasau (Natasha Syanova’s home method)
Eight thin Sardinian sheets from a yeast dough of semolina, all-purpose flour, salt and water. Bake each round until it inflates, split it while hot, then bake the sheets again until crisp.
Elevated risk
Pan de jamón
Pan de jamón is a Venezuelan Christmas bread: soft yeast dough rolled around ham, olives and raisins, then baked as a filled loaf.
Pan de Cea (home adaptation)
This home sourdough adaptation borrows Pan de Cea’s wheat-forward loaf and central fenda while using a domestic oven and a separately documented modern formula.
Pan chuta de Oropesa
Pan chuta is a broad, lightly sweet wheat loaf associated with Oropesa in Cusco; this home-scale version uses chamomile, brown sugar and butter.
Pan amasado (Chilean Country Bread)
Small, fork-docked wheat rolls made with yeast, water, sugar and butter, a modern home version of Chilean pan amasado.
Pampushky (Ukrainian garlic rolls)
Soft Ukrainian wheat rolls are baked close together and brushed with fresh garlic, dill and oil. This savory garlic-topped baked form is separate from sweet fried pampushky.
Nihonshu / seishu (Japanese rice sake)
Nihonshu (日本酒), or seishu, is Japanese rice sake: steamed rice, rice koji, water and a yeast starter ferment together in one mash, which is then pressed and finished.
New York-style bagels with an overnight cold rest
A firm bread-flour dough with barley malt is shaped into rings, refrigerated for 8–14 hours, poached below a boil, then baked hot with steam.
Naan
Naan is a South Asian wheat flatbread; this eight-piece home version uses a yogurt-enriched yeasted dough cooked on a hot skillet or griddle.
High risk
Molasses rum
Mauritian molasses rum is a commercial distilled spirit made from fermented sugar-industry molasses. An official ruling describes one 40% ABV Lazy Dodo bottling; the sources do not define a single recipe for the wider product family.
Msemen
A square Moroccan layered griddle bread made from lightly yeasted wheat dough, stretched thin, folded with semolina and butter, and cooked until crisp and golden.
Mkate wa sinia (Mombasa rice and coconut cake)
Fauzia’s Mombasa mkate wa sinia blends soaked rice with coconut milk, sugar, cardamom and yeast, then sets it covered on the hob and browns the top under a grill.
Mieliebrood (yeasted sweetcorn loaf)
A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.
Matlouk (Claudia Roden's dairy-free oven method)
A dairy-free Algerian semolina bread made with yeast, shaped as one round loaf, brushed with egg yolk and baked in a 400°F oven.
Marraqueta paceña
A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.
Malted wheat and seeded loaf
Two soft, savoury-sweet wheat loaves with malted flour, mixed seeds, butter and honey.
Lihing
A 2024 Ranau account describes Kadazan-Dusun Lihing as glutinous rice fermented with sasad for two to three months or longer. Starter quantity and a validated safety endpoint are not established.