10,000 fleur recipes

Honey whole wheat bread recipe with vital wheat gluten for a lofty rise, plus a 50/50 blend of bread flour and whole-wheat flour. Soft sandwich crumb, gentle sweetness from honey, makes two loaves.

Ovenstad's bread: a hearty three-grain bread machine loaf with white, rye, and whole wheat flours plus softened wheat berries for chewy texture and earthy depth. A Scandinavian-style everyday bread with real bite.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Brown soda bread is the traditional Irish whole wheat bread that needs no yeast. Buttermilk and baking soda do the work, giving you a hearty, nutty loaf in just an hour from start to slice.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

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.

If you don't have a bread machine, there's no reason you can't make this sweet and scrumptious bread in that brand new crockpot you just received for Christmas.

This Colonial bread machine recipe features a rustic molasses, cornmeal, and bread flour blend. With a touch of butter and salt, it's perfect for breakfast or as a side for your meals.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Soft, spiced drop cookies loaded with fruity mincemeat filling. A holiday cookie jar staple that makes 3 dozen in 30 minutes. Old-fashioned flavor your grandmother would recognize.

Try this succulent pancakes, cornmeal and buck wheat are a delicious combination, blueberries add extra juicy bites.

City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.