296 bread flour recipes

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

A savory-sweet bread machine loaf infused with tomato paste, Italian seasoning, garlic, and a hint of nutmeg. Just load the ingredients, press start, and let the machine do the work.

Nothing can beat a freshly baked loaf of bread. It's freshly delicious.

Greek Isle bread machine loaf with feta, black olives, cucumber, yogurt, basil, and dill. A Mediterranean-inspired yeast bread that bakes itself in the bread machine.

Bread machine multigrain bread with Grape Nuts cereal, seven grain mix, honey, and applesauce. Crunchy, nutty, and naturally sweetened with real texture.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.

Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Pumpernickel bread for the bread machine with rye and whole wheat flour, molasses, cocoa powder, caraway seeds, and golden raisins. Dark, dense, and deeply flavored.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Oat wheat bread for the bread machine. Half whole-wheat flour, rolled oats, and a touch of sugar make a nutty, hearty loaf with a tender crumb. Dump, push start, walk away.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Bread machine herb bread with mint, basil, parsley, Parmesan, and applesauce for subtle moisture. A fragrant, savory loaf with an unexpected herbal twist from the mint.