1,954 fleur recipes

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

A light, crispy deep fry batter made with flour, cornstarch, and baking powder. Works for fish, vegetables, and more. No eggs needed, ready in minutes.

This bread machine recipe combines earthy beets with honey, oat bran, and warm spices for a hearty, golden-crusted loaf. Whole wheat flour, rolled oats, and golden raisins add fiber and subtle sweetness to every tender slice.

This recipe makes 4 loaves, great to help feed a crowd.

Irish soda farls made with flour, buttermilk, and baking soda, cooked on a hot griddle. A traditional Northern Irish no-yeast griddle bread ready in under 20 minutes, perfect for an Ulster fry-up.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Old-fashioned sour milk doughnuts with buttermilk, nutmeg, and ginger, fried in lard until golden. Cake-style heritage doughnuts rolled in sugar.

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.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Rustic rosemary whole wheat bread made in a bread machine with bran, honey, and mostly whole wheat flour. Fragrant, hearty, and effortless to make.

You can serve this delightful cholesterol-free, high-fiber bread on New Year's Eve instead of the traditional bowl of black-eyed peas believed to bring good fortune for the year ahead.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.