Flour School

Flour. Now that you’ve bought it, what do you do with it? Let our head bakers and research experts help via our curated recipes, how-tos and extensive guides.

Cranberry-Orange Hazelnut Bread

The very embodiment of Holiday quick-bread can be found in this addictive loaf. The texture is light with a thin even crust, and an abundance of toasted nuts to mingle with the tart cranberries.

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Summer Coconut Sheet Cake

This luscious and moist coconut sheet cake is the perfect addition to your table loaded with rich coconut flavor using coconut milk in the batter as well as the icing.

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Sourdough Pumpernickel Bread

This bread is traditional in the Westphalia region of Germany. Made from coarsely ground Rye flour and a small portion of wheat flour, traditional Pumpernickel is a heavy, course-textured dense bread that is very dark brown, almost black at times.

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