1,954 fleur recipes

Dairy-free overnight cinnamon rolls made with soy flour and mashed tofu in place of milk and butter. Pillowy yeast dough filled with brown sugar, raisins, and cinnamon.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.

An easy bread machine loaf with just four pantry staples: yeast, warm water, flour, and a spoonful of sugar. Add everything, press start, and walk away for a soft, lightly sweet homemade bread with no kneading by hand.

A basic pie crust that can easily be made with this simple recipe. Perfect for holidays like Thanksgiving and Christmas!

A dark, earthy bread machine rye with caraway seeds, molasses, and a touch of cocoa for deep color and flavor. Just load the machine and press start for a fragrant homemade loaf.

Finnish-style rye bread made in the bread machine with whole-wheat and rye flour, yeast, and a touch of sugar or honey. Dense, nutty, hands-off loaf on the white bread cycle.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Just 5 ingredients and 10 minutes of prep for fluffy, golden beer muffins with a hint of yeasty tang. Brush with butter, top with cheddar, and serve warm from the oven.

These banana fritters stay crispy thanks to a flour-dusted coating under a light egg-and-milk batter. Deep-fried golden in minutes and served hot for a crunchy, sweet snack or dessert.

Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.