66 bread flour recipes

Crispy golden seafood croquettes with a creamy, nutmeg-spiced filling rolled in bread crumbs and fried until crunchy. Freezer-friendly and served with tomato mayonnaise.

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.

Ham egg and cheese breakfast casserole with croutons, cheddar, and a custard of eggs, milk, dry mustard, and flour. A crowd-feeding brunch bake that cuts into clean squares.

Chicken cordon bleu with sweet-sour pineapple sauce wraps ham and Swiss in pounded chicken breasts, breaded and baked, then drizzled with a brown-sugar pineapple-sherry sauce.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Overnight ham souffle (strata) layered with French bread, cheddar, mushrooms, and olives in an egg custard. Assemble the night before and bake in the morning.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Turkey cutlets Milanese with homemade Parmesan breadcrumbs, oven-baked instead of fried for a lighter take on the Italian classic. Crispy, golden, and ready in 25 minutes.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Breaded paprika pork tenderloin sandwiches pounded thin, pan-fried crispy, and served on onion rolls. A homemade take on the Midwest pork tenderloin sandwich with a golden, crunchy crust.

Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Crispy toasted mushroom rolls with a creamy duxelles filling of sauteed mushrooms, cream, chives, and marjoram wrapped in flattened white bread. A freezer-friendly party appetizer.