4,498 flour recipes

Eggnog bread machine recipe yeasts a holiday loaf with creamy eggnog and a touch of nutmeg. Hands-off ABM yeast bread with festive flavor for Christmas mornings.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Sugar-free apple pie sweetened entirely with concentrated frozen apple juice instead of added sugar. A diabetic-friendly double-crust classic spiced with cinnamon and nutmeg, baked golden in under an hour.

Raisin oatmeal bread is a soft, lightly sweet bread machine loaf made with rolled oats, molasses, and plump raisins. Set it and walk away.

Light sandwich rye for the bread machine with caraway seeds, bread flour, and rye flour. A mellow deli-style loaf with tight crumb and a soft crust, ideal for reubens and grilled cheese.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Dak's Mint Zucchini Oat Bran Bread (Bread Machine) recipe

Bread machine recipe. Cooking and preparation times depend on the bread machine used.

Bread machine Swedish limpa rye with anise extract, molasses, orange zest, fennel seeds, and applesauce for moisture. A fragrant, slightly sweet Scandinavian rye loaf with zero hands-on effort. Just press start.

Finska Pinnar are classic Finnish butter cookies rolled in pearl sugar - crisp, buttery shortbread fingers made in 30 minutes that yield 4 dozen cookies.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.