10,000 flour recipes

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Italian biscotti with candied cherries, chopped nuts, and a hint of star anise. Twice-baked for that signature dry crackly snap, perfect for dunking in coffee, espresso, or vin santo.

Honey bacon bread made in a bread machine with whole wheat flour, honey, butter, and bacon bits. A savory-sweet loaf with smoky flavor in every slice.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

Grandma's mincemeat cookies are a Christmas tradition: spiced dried-fruit filling folded into a tender shortening dough, dropped by the spoonful and baked golden in about 12 minutes.

This is a great way to liven up a basic white sauce. Works great over veggies or even as a healthy topping for mashed potatoes.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

Honey wheat bread for the bread machine with whole-wheat flour, raw honey, and a small boost of vital wheat gluten for a tall, soft loaf. Six ingredients, dump-and-press easy.

A traditional British steamed pudding filled with beef shin, sausage meat balls, and onion rings in a Marmite-enriched gravy, all wrapped in a suet pastry crust. Proper comfort food, steamed low and slow.

Golden saffron bread made easy in a bread machine with whole wheat, oat flour, currants, and date sugar. A wholesome twist on Sweden's classic Lussekatter holiday loaf.

Classic American apple pie with a lattice crust, vanilla-scented filling, and half and half for extra richness. A from-scratch shortening crust that bakes up flaky and golden.

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.

Fritto misto: Italian mixed seafood fry with squid, sole, and shrimp in a light, egg-white-lifted batter. Crisp, golden, and ready for a squeeze of lemon.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Wespennester (wasp nests), a rare traditional German fried pastry from the Oberallgau region. Batter layers are built on wooden spoon handles and filled with honey.