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any easy recipes using flour?

by a twist of fate, there was a miscommunication with a friend i ended up with 2 kilos of plain flour. now the big problem is, i have absolutely no idea how to bake and throwing it away would be a waste. do you know any easy recipes using flour? any easy recipes?

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9 Responses to “any easy recipes using flour?”

  1. Graybeard said :

    Below is a link to a French bread recipe in extreme detail.

    Nothing tastes as good as fresh warm bread with butter.

  2. 1- more-opinion-to -consider said :


    2 eggs
    2 cups all-purpose flour
    2 3/4 cups milk
    1/4 cup vegetable oil
    2 tablespoons melted butter
    3 tablespoons sugar
    1 1/2 tablespoons baking powder
    1 teaspoon salt

    Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle.
    Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.

    Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form).

    Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn’t always the best one.


    1 cup butter
    1 cup sugar
    1/4 teaspoon salt
    1 1/2 teaspoons vanilla
    1 egg, unbeaten
    2 2/3 cups flour

    Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.
    Stir in flour and mix only until flour is incorporated – do not over mix.



    1 lb 6oz Flour
    1 ½ tsp Salt
    1 tblsp Sugar
    1 tblsp Yeast
    1 tblsp Shortening
    1¾ cups Water

    Mix together the flour and yeast
    Dissolve sugar and salt in the water
    Add water mixture and shortening to the flour
    Mix and knead dough properly
    Let stand for 30 minutes
    Make into 16 buns and place them on baking trays 3 inches apart from each other
    Let it sit for one hour
    Bake at 375° for 20 to 25 minutes.


    4 cups flour
    4 teaspoons baking powder
    1 teaspoon salt
    1 ½ cups water


    Mix dry ingredients together in a bowl.
    Add water gradually, mixing until soft and pliable into a smooth dough.
    Knead well and place on floured board.
    Cover with damp cloth and leave for ½ hour.
    Divide dough into four pieces and shape into round balls.
    Roll ball of dough on floured board into a flat round shape, ½ inch thick.
    Place on tawa, pulling outer edges.
    Cook on moderately hot tawa until dough becomes brown and rises.
    Turn to other side and cook.

    Just to name a few

  3. xxEmzyWemzyxx said :


  4. Jimmytop said :

    luckily flour last quite a long time if its stored somewhere dry.

    Theres lots of reciepies for flour if you gte yeast you can make your own bread;

    you can make some cakes and sponges but they usually call for self raising.

    crepes are quite easy too;

    you dont have to make the sauce but its really good if you do, but crepes are also good with all sorts like chocolate spread, fresh fruit or even just a bit of butter.

  5. Mia said :
  6. MJT said :

    Cranberry orange quick bread

    2 cups all-purpose flour
    3/4 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    1/4 cup butter (shortening)
    3/4 cup orange juice
    1 tablespoon grated orange rind
    2 eggs, well beaten
    1 cup coarsely chopped cranberries, leave a few whole
    1/2 cup chopped (optional)
    1Stir flour, sugar, baking powder, baking soda and salt together.
    2Cut in butter until mixture resembles coarse cornmeal.
    3Combine orange juice and grated rind with well beaten eggs.
    4Pour all at once into dry ingredients, mixing just enough to dampen.
    5Dust chopped cranberries and cherries with a tablespoon of flour, carefully fold into batter Spoon into a well buttered 1 1/2 quart casserole.
    6Sprinkle a few floured whole cranberries over top of batter.
    7Bake in a moderate oven,350 degrees about 1 hour or until toothpick inserted in centre comes out clean.
    8Cool in casserole 10 minutes, then remove.
    9Store overnight for easy slicing.
    10Frost with confectioner’s frosting, (sift 2 cups icing sugar, very slowly add boiling water, a tablespoon at a time, until right spreading consistency, spread on slightly cooled bread).

    Flour tortillas

    3 cups all-purpose flour
    5 tablespoons lard or vegetable shortening
    1 teaspoon salt
    1 cup very warm tap water
    1In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
    2Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
    3Dissolve the salt in 2/3 cup of the warm water.
    4With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
    5Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
    6If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
    7Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
    8Cover with plastic wrap and allow dough to rest for at least 30 minutes.
    9On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
    10Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
    11Place the tortilla on a plate and cover with plastic wrap.
    12Repeat the rolling out process for the remaining 11 balls of dough.
    13Heat a flat cast iron griddle over moderately high heat.
    14Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
    15Flip the tortilla and cook it for another 30 to 45 seconds.
    16The tortilla should be lightly browned but still soft and flexible.
    17Transfer the cooked tortilla to a heavy towel and wrap it up.
    18Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
    19Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
    20To reheat the tortillas, tuck them in an”envelope” made out of aluminum foil and heat in a 325 degree oven for 10 to 15 minutes.

    Pizza Dough – Bread Machine

    1 1/3 cups water
    2 tablespoons olive oil
    3/4 teaspoon salt
    4 cups all-purpose flour
    2 teaspoons yeast
    1Add ingredients in the order given into the bread machine pan.
    2Start dough cycle. (On my machine this takes 2 hours).
    3Once the dough is done remove it from the pan onto a floured work surface.
    4Roll dough to fit the shape of your pan. This recipe makes two 14 inch round pizzas.
    5Brush lightly with olive oil and add toppings. You can hold this dough, with just the olive oil, for a couple of hours in the fridge covered in plastic wrap.
    6Bake in a preheated 450 degree oven for 10-12 minutes.
    7This recipe is the large sized recipe. It also comes in small and medium.

  7. said :

    Cinnamon Bread

    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup vegetable oil
    1 1/4 cups sugar, divided1 cup buttermilk
    1 egg
    1 1/2 teaspoons ground cinnamon
    In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill a greased 8-in. x 4-in. x 2-in. loaf pans about one-third full.

    Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.

    Cinnamon Scones

    2 cups white flour
    1/3 cup sugar
    1 tbs baking powder
    1 tsp cinnamon
    1/4 tsp salt
    1/2 cup butter
    2/3 cup milk
    1 egg, slightly beaten
    1 tsp vanilla

    Preheat oven to 400F. Blend together flour, sugar, baking powder, cinnamon and salt. Cut in butter. Mix milk, egg and vanilla in another mixing bowl. Add to the flour mixture, and stir until just moist. Shape dough into an 8-inch round loaf. cut into 8 wedges and separate slightly. Bake for 15-20 minutes.

    Cinnamon Apple Muffins
    1 1/2 cups all-purpose flour
    3/4 cup sugar
    1 1/2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1/2 cup milk
    1/3 cup butter, melted
    1 egg, slightly beaten
    1 cup finely chopped apple

    Heat oven to 375°F. Combine, flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened.

    Spoon batter into greased 12-cup muffin pan. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes; remove from pan.

    Cinnamon Bun Coffee Cake

    2 cups flour
    1 1/4 cups sugar (add in more for a sweeter taste)
    1 1/4 cups milk or half-and-half
    1-2 teaspoon vanilla extract
    3 teaspoons baking powder
    1 pinch salt
    1 large egg

    1/2 cup brown sugar, more if desired
    1-2 teaspoons cinnamon
    1/4 cup melted butter

    Preheat oven to 350 degrees F.
    Prepare a greased 13 x 9-inch baking dish, or TWO 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
    In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla extract, baking powder, pinch of salt and egg until just combined careful not to overmix. Pour into prepared baking pan/s.
    Generously spread brown sugar and cinnamon on top.
    Drizzle melted butter over top.
    Bake for 20-25 minutes

    Notting Hill Brownies

    2 cups unsalted butter, melted and cooled
    2 cups granulated sugar
    1 1/2 cups packed brown sugar
    1 1/2 teaspoons vanilla extract
    6 eggs
    1 1/3 cups unsweetened cocoa powder
    2 cups all purpose flour
    3/8 teaspoon baking soda
    1/2 teaspoon salt
    2 cups chopped walnuts or pecans (optional)
    Powdered sugar for dusting (optional)

    Preheat the oven to 350. Spray a 9×13 inch baking pan lightly with non stick cooking spray Line the bottom with parchment paper. Line a baking sheet with parchment paper. Set aside.

    In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, granulated and brown sugars, vanilla, and eggs. Beat well on the lowest speed. In a medium bowl, hand whisk the cocoa, flour, baking soda, and salt together. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom of the bowl. Fold in the nuts. Pour into the prepare pan. Smooth the top with a wet knife or metal spatula.

    Place the pan onto the prepared baking sheet and bake for 35 to 45 minutes, or until set and slightly firm, but not dry. Let cool completely on a wire rack, then freeze for 1 hour. Unmold and peel off the parchment paper. Cut into squares, roughly 2 1/2×2 1/2 inches. Wrap each in waxed paper and keep frozen or refrigerated. To serve for a party, piles the brownies onto a platter and dust with powdered sugar.

    Variation: Skip the powdered sugar and drizzle the brownies with melted chocolate.

    French Bread

    6 cups all-purpose flour
    2 1/2 (.25 ounce) packages active dry yeast
    1 1/2 teaspoons salt
    2 cups warm water (110 degrees F/45 degrees C)
    1 tablespoon cornmeal
    1 egg white
    1 tablespoon water

    In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
    On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
    Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
    Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
    With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

    French Herb Bread

    1 tablespoon active dry yeast
    2 tablespoons white sugar
    1 teaspoon salt
    3 1/2 cups all-purpose flour
    1 cup milk
    1 tablespoon distilled white vinegar
    1/4 cup water
    1/4 cup margarine
    1/2 cup minced onion
    1 clove garlic, minced
    1/2 teaspoon salt
    1 tablespoon minced parsley
    2 tablespoons margarine

    In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
    In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
    Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
    Punch down dough and roll into a rectangle shape about 16×8 inches.
    In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
    Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
    Preheat oven to 400 degrees F (205 degrees C).
    Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

    Maple Walnut Muffins

    2 cups all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt
    1/2 cup butter, softened
    1/2 cup packed brown sugar
    1/2 cup maple syrup
    2 eggs
    3/4 cup milk
    1/2 cup chopped walnuts

    Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
    Sift the flour, baking powder, and salt together and set aside.
    Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
    Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

  8. rb101182 said :

    Apple pancake recipe from Prevention Magazine contains flour:

  9. any easy recipes using flour? | pan pizza said :

    […] Pizza Dough – Bread Machine. 1 1/3 cups water 2 tablespoons olive oil 3/4 teaspoon salt 4 cups all-purpose flour 2 teaspoons yeast. Directions 1Add ingredients in the order given into the bread machine pan. 2Start dough cycle. … See the original post here: […]


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