1,444 bread flour recipes

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Slow cooker beef in walnut sauce, a warm-spiced Mediterranean-style stew with cinnamon, clove, allspice, and ground walnuts thickening a rich tomato gravy. Served over toasted bread.

Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.

A savory bread machine loaf loaded with fragrant rosemary, Parmesan, Monterey Jack, and oat bran. Whole wheat flour and olive oil give it a hearty, rustic crumb with a crispy, golden crust.

Vegetarian Creole bean casserole loaded with bell pepper, celery, garlic, and tomatoes, topped with crispy breadcrumbs. Serve over rice with salsa for a hearty meatless meal.

Bacon-wrapped fried oysters poached in oyster liquor with Worcestershire, then breaded and pan-fried until golden and crispy. A classic seafood appetizer with serious crunch.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.

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.

Soupe a l'oignon is the classic French onion soup with deeply caramelized onions, beef stock, vermouth, and cognac, topped with garlic-rubbed bread and broiled Swiss cheese. The bistro standard, done the long way.

Green lentil veggie burgers with grated carrots, breadcrumbs, garlic, and parsley, bound with egg and grilled. Served with a quick homemade tomato sauce over brown rice.

Dad's chicken fried steak, minute steaks pounded thin, breaded crisp and pan-fried, then smothered in a creamy milk gravy built right from the pan drippings. A down-home Southern supper.

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.

Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.

Curried eggs on toast with sliced hard-boiled eggs in a mild curry milk sauce, scattered with toasted almonds. A retro Anglo-Indian comfort lunch ready in 30 minutes.

Buttery homemade crust cradles juicy peaches under a crunchy almond streusel crown. Fresh lemon zest brightens the filling while nutmeg adds depth to this show-stopping summer dessert.

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.