178 purpose flour recipes

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.

Mystery bread made with three flours, fruit juices instead of sugar, crushed aniseed, orange zest, and cinnamon. A fragrant yeast bread with a crispy golden crust and a subtly sweet, complex crumb.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Fig square is a sweet yeast bread rolled around an allspice-scented fig filling, coiled jelly-roll style into a square pan, and baked golden. Slice into squares for breakfast or tea.

Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Grandma's apple cake loaded with 4 cups of chopped apples and nuts in a moist, cinnamon-spiced oil batter. No mixer needed, baked in a tube pan and dusted with powdered sugar.

Honey macaroonies with oats, coconut, walnuts, brown sugar, and honey pressed into mini muffin cups and topped with candied cherries. No-egg, no-fuss bite-sized cookies.

Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.

Fudgy chocolate raspberry brownies with a hidden layer of raspberry preserves sandwiched between rich unsweetened chocolate batter loaded with toasted walnuts.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.