210 purpose flour recipes

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

Beef chuck stew braised with tequila, bacon, chickpeas, tomatoes, and fresh cilantro. A Southwestern-style one-pot stew with smoky depth and a tequila kick.

Honey Bunnies are sweet yeast rolls shaped like rabbits, brushed with a honey-butter glaze, and decorated with raisin eyes. A fun Easter or holiday baking project.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Cheesy cheddar quick bread with sharp aged cheese folded into a biscuit-like batter. No yeast, no rise time, just stir and bake for a savory loaf with cheese-pull in every slice.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

Lavender herb bread baked in the bread machine with cottage cheese, honey, thyme, and basil. A floral, savory loaf with tender crumb that slices beautifully for sandwiches or toast.

Sweet cinnamon-spiced pears topped with a buttery sharp cheddar biscuit crust. This easy fruit cobbler brings the classic cheese and pear pairing right to your dessert table.

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.

Cottage cheese dill bread, a soft yeast bread with dill seed, minced onion, and creamed cottage cheese baked into a tender, savory loaf. Brushed with butter and salt.