Recipezaar: Flat-shaped Breads,European recipes

Easy Focaccia

Tue, 30 Nov 2004 20:00:43 -0500

A quick, easy foccacia that doesn't use pizza bread. There are a number of good dipping oils that work well with this; my family like it with a spaghetti sauce (jar) or as a base for pizza. -- posted by Pa. Hiker

Bill's Focaccia Bread

Tue, 21 Dec 2004 20:01:08 -0500

This is Bill Hingley's recipe which we LOVE. Original recipe located at http://www.upword.com/bread/billfoca.html. I recently bought a breadmaker. Although I LOVE to knead bread, I haven't had the time for, ohh...10 or so years to do it regularly. My two growing teens adore this focaccia bread recipe that I adapted from various sources. -- posted by Gregg Schlau

Simple Pizza Dough

Thu, 17 Feb 2005 19:59:36 -0500

King Arthur's Flour recipe. Prep time includes rising time. -- posted by WaterMelon

Soda Farls (Irish)

Mon, 21 Feb 2005 20:00:44 -0500

Anyone who has ever visited Ireland and had any of their bread items, especially this little beauty, will confirm that Irish baked goods are unbelievably delicious. You can now find flour from Ireland in some of the larger supermarkets in the USA. Just look in the Irish foods section. It's quite expensive, but worth it to get that much closer to the taste experience of the Emerald Isle. -- posted by DeSouter

Scottish Oat Biscuits

Tue, 22 Feb 2005 20:00:13 -0500

This recipe appeared on the Quaker Oats box in 1908 and again from 1909 to 1913. It's hearty and grainy, delicious topped with cheese, cinnamon-sugar butter, or served with soup. Original directions didn't specify an oven temperature, so I selected 450. -- posted by fluffernutter

Treacle Bread

Fri, 25 Feb 2005 14:57:49 -0500

A traditional Irish bread. -- posted by DeSouter

Boxty (irish Potato Griddle Cakes)

Fri, 25 Feb 2005 14:57:50 -0500

An old poem about this fried bread says: Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread. Best fried in baking drippings. -- posted by DeSouter

Ligurian Farinata (Savory Italian Pancake or Flatbread)

Tue, 01 Mar 2005 19:59:42 -0500

Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce; Or it can be eaten plain, right out of the oven! Thanks to the Fabulous Food, Fun & Friends #1 Game for aiding in finding and bringing this fabulous recipe to light!!! Parchment paper will help keep this from sticking. -- posted by NcMysteryShopper

Flatbread With Grapes

Sat, 30 Apr 2005 20:17:31 -0400

From Italian Cooking & Living magazine -- posted by Mercy

Staffordshire Oatcake

Wed, 11 May 2005 12:49:20 -0400

My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire. -- posted by Heather Sullivan

French Vanilla Crepes

Wed, 25 May 2005 20:34:45 -0400

I had to make a fancy dessert for about 45 people so I made one up. I served these crepes filled with a sweet ricotta filling, froze them and drizzled them with raspberry and chocolate sauce and whipped cream. They were a huge hit and very simple. They work great at breakfast time with fruit or egg filling too. -- posted by startnover

Hungarian Dumplings Again

Tue, 31 May 2005 13:09:01 -0400

Secrets of Hungarian Cookery. For Godie Michael, a volunteer at Hope Lodge, a real sweety who let me see two of her really old cook books that she had adjusted a lot of the recipes for. I'm writing what is in them. I haven't had a chance to try this one yet but it looks like I get a chance to use the dumpling maker I've got (lol). -- posted by Dienia B.

Turkish Burgers

Sat, 11 Jun 2005 21:19:59 -0400

Lamb marinated in lemon, garlic and mint and served with Turkish bread, beetroot and yoghurt: a tasty alternative to more traditional burgers. These burgers could also be BBQed. Adapted from a recipe from the Simply Great Recipes Recipe Club website. -- posted by bluemoon downunder

Norwegian Flat Bread

Tue, 02 Aug 2005 23:27:37 -0400

From a Norwegian Recipes book of mine. -- posted by Bec

Italian Wafers

Wed, 10 Aug 2005 16:00:55 -0400

A welcome change from ordinary bread sticks. -- posted by b4uc1or2

Feta Herb Crust

Wed, 17 Aug 2005 22:20:24 -0400

Add this to your basic pie crust and you have a Greek pie crust to enhance your savory pie! -- posted by Sharon123

Bonnach (Celtic Bread) from Canada

Thu, 18 Aug 2005 20:36:49 -0400

From The Nova Scotia Inns and Restaurants Cookbook, Breads and Muffins section, this recipe is from the Inverary Inn. Nice at breakfast time! -- posted by Oolala

Swedish Knäckebröd

Fri, 26 Aug 2005 23:25:26 -0400

Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005 -- posted by mama's kitchen

Olive and Tomato Focaccia

Wed, 31 Aug 2005 16:50:28 -0400

A traditional Italian flatbread made easy with packet bread mix! Preparation time includes an estimated proving time. Posted for Zaar World Tour 2005. -- posted by Mrs B

Cheddar English Muffins

Tue, 06 Sep 2005 19:41:32 -0400

Uses less fat ,sugar or salt than traditional. -- posted by Bluenoser

Derbyshire Fruit Loaf

Fri, 23 Sep 2005 21:36:43 -0400

Similar to mandabears' Thisbe Fruit Loaf, this cake looks like it would be a welcome addition to a Sunday brunch. I have not tried this one yet but plan to soon. Submitted for the UK leg of the Zaar World Tour. -- posted by justcallmetoni

Swedish Hardtack - Knäckebröd

Mon, 07 Nov 2005 21:48:23 -0500

A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947. -- posted by Molly53

Bialys

Fri, 06 Jan 2006 14:16:34 -0500

I've seen shows on them and I want to try these one day. -- posted by Dienia B.

Crispy Beer Flat Bread

Tue, 31 Jan 2006 20:15:21 -0500

This is a very easy and fast to make snack or appetizer which can be served with your favorite dip, spread, salsa or sauce. But it is also delicious on its own. The beer in it adds a fantastic flavor and is the cause of the crispy bubbles which are formed during baking. The recipe is for one baking tray, but you can easily make it for a large number of guests. Men will (probably) like it with a glass of beer and a "hot" or "spicy" dip. And be prepared for a second or third serving, because this flat bread will gone fast. I have seen the making of this bread in a German TV show, but can't remember who make it. But whoever invented this bread, thank you for this fantastic flat bread. -- posted by Thorsten

Ramona's Tsiblach Kichel (Greeninger Reunion)

Mon, 27 Mar 2006 15:03:37 -0500

My cousin sent me this recipe for my family cookbook but it's a different version from the Onion Kichel I have received from other cousins so I am posting it here separately as an alternative recipe. -- posted by Oolala

Easy Grilled Focaccia

Sat, 20 May 2006 14:51:00 -0400

I found this recipe in a Pillsbury cookbook. It is perfect for a summer cook-out. -- posted by Chris from Kansas

Norwegian Flat Bread

Mon, 29 May 2006 20:04:53 -0400

Can be made by hand or in bread machine. Posted for 'Zaar World Tour II. -- posted by Charmie777

Stringy Garlic Bread

Tue, 30 May 2006 21:45:57 -0400

Hard to stop eating this. It's so stringy and cheesy and good! If you like tons of cheese you might want to make an extra 1/2 batch of this. -- posted by startnover

Potato Flatbread (Kartofluflatbrauth)

Mon, 05 Jun 2006 15:25:49 -0400

from The Complete Scandinavian Cookbook Posted for Zaar World Tour 2006 -- posted by Charlotte J

Lefse - Scandinavian Potato Cakes

Wed, 07 Jun 2006 12:25:54 -0400

These are a traditional potato cake of Scandinavia. Cook them on a dry griddle, no oil. Posted for ZWT'06. -- posted by nannie jo

Pita Bread

Thu, 08 Jun 2006 22:15:46 -0400

Greek Pita Bread Recipe -- posted by AllForHim

Seeded Breadsticks

Sat, 17 Jun 2006 16:48:09 -0400

These taste great plain or with hummus. Use as much of as many different seeds to your taste. Recipe source: Sunset Magazine 2005. -- posted by Hey Jude

Ohrarieska (Finnish Barley Flatbread)

Fri, 07 Jul 2006 15:01:29 -0400

From "Great Whole Grain Breads" by Beatrice Ojakangas. This is really, really fast and tasty...I like it with butter or cream cheese. You can find barley flour in most natural food stores and many large supermarkets. -- posted by Aunt Cookie

Bell Pepper Focaccia

Mon, 07 Aug 2006 22:03:13 -0400

From Cooking Light, August 2006. -- posted by Vino Girl

Farinata (Ligurian Bread/Snack)

Mon, 28 Aug 2006 18:18:34 -0400

Adapted from Mark Bittmans recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them. -- posted by evelyn/athens

Ciabatta With Hints of Rosemary / Bread Machine

Wed, 20 Sep 2006 09:13:52 -0400

The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour -- posted by ~Rita~

Socca (Provencal Savory Chickpea Pancake) - Gluten-Free

Sun, 08 Oct 2006 21:09:02 -0400

Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer. -- posted by What's Cooking?

Parmesan Pita Chips

Sun, 15 Oct 2006 20:10:32 -0400

I think that MrsDash's Seasoning Blends are great, they pack a tasty wallop, without any of the unhealthy salt. Frankly, I don't miss it at all. There are enough blends(13 to be exact)to pick from, that you don't have to conform to any one in particular. Experiment with them! -- posted by Manami

Cheese-Onion Bannock

Mon, 06 Nov 2006 18:35:36 -0500

From Cooking Light September 2006 -- posted by Vino Girl

Baked Salty Sticks

Thu, 09 Nov 2006 17:29:56 -0500

Crispy, yummy and family loves it -- posted by Chef Giga

Unleavened Whole Wheat Bread

Sat, 13 Jan 2007 21:24:10 -0500

This is a whole wheat communion bread recipe that our kids used to love out of the freezer in the summer.This is also authentic to the early centuries, if you use olive oil in place of the veggie oil and goats milk, as the staple bread of the times. -- posted by Chef Shadows

Roasted Garlic Rosemary Focaccia

Thu, 18 Jan 2007 16:33:29 -0500

In this bread I used Recipe #205796 (made in a crockpot). This is very easy and oh so tasty!!!! Be sure to have help eating this or you'll eat the whole thing! -- posted by ~Rita~

Greek Cyprus Olive Rosemary Flatbread (Eliopita)

Thu, 08 Feb 2007 21:18:29 -0500

This bread is hand flattened after rising and needled with rosemary instead of the customary mint. This bread is thick and chewy, it calls out for a dunking in a saucer or pure and simple olive oil. -- posted by Olga Drozd

Greek Homemade Filo Dough With Four Variations

Tue, 20 Feb 2007 22:02:47 -0500

Homemade dough is more tender and has better flavor than the commercial type, no question. A bit thicker than machine rolled filo, homemade filo sheets encase the filling in a wrap that has more crunch and more density than the store bought sort. For those who would like to try their hand at it, here is a recipe for homemade filo dough, with four variations. Note that fewer sheets of doughonly two to four on bottom and topare layered together when making crusts from homemade dough. The recipe below is enough for one pie or a batch of little pitakia. Should you want more layers or more little pies, double the recipe. -- posted by Olga Drozd

Double Ginger Mango Shortbread

Thu, 08 Mar 2007 20:03:27 -0500

When throwing away an empty butter carton, I noticed this recipe on the side. Being a mango and ginger lover, it certainly caught my eye. -- posted by SusieQusie

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers

Thu, 08 Mar 2007 20:53:10 -0500

This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy. -- posted by What's Cooking?

Irish Soda Bread

Sun, 11 Mar 2007 22:28:47 -0400

A favorite that my family always begs me to make... -- posted by Adirondacker

Three Cheese Focaccia

Thu, 29 Mar 2007 22:21:28 -0400

Focaccia is a flat bread similar to a thick pizza crust. Buy the bread from the bakery of your grocery store and top it with extra cheese and seasonings. Everyone will think you went all out! -- posted by Chris from Kansas

Cheesy Italian Flatbread

Thu, 05 Apr 2007 21:43:03 -0400

Carbs, cheese, and garlic...does it get any better? -- posted by Mims & Squims

Caucasian Thin Bread (Lavash)

Thu, 10 May 2007 15:37:08 -0400

In America and in Mexico, the tortilla is indispensable as a component of the Latino, Tex-Mex or South American meal. Lavash, like the tortilla graces many a Russian table. It is so thin it is mainly used for wrapping around pieces of cheese, grilled meats, or simply sprigs of fresh herbs and spices. This bread keeps extremely well in an airtight container. To freeze it, simply wrap it first in aluminum foil. Just re-heat in the oven before serving. -- posted by Witch Doctor

Parmesan Focaccia

Sat, 12 May 2007 23:57:51 -0400

This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the preparation time by more than an hour. If you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each. -- posted by Galley Wench

Focaccia Bread Topping Extravaganza!

Wed, 23 May 2007 09:43:58 -0400

You'll never eat boring focaccia bread when you have this recipe in your cookbook! Choose one topping from each category and you have 125 combinations! Use my Recipe #221678 #221678 for the base, and you're all set. -- posted by Debber

Lefse (Potato Flatbread)

Thu, 14 Jun 2007 16:12:40 -0400

From Bernard Clayton's Cooking Across America. This recipe comes from an Iowa cook with Norwegian ancestry. -- posted by pattikay in L.A.

Barley Skillet Bread

Thu, 14 Jun 2007 16:47:39 -0400

From Please to the Table. Posted for ZWT 3, Scandinavia -- posted by pattikay in L.A.

Scandinavian Crisp Bread

Fri, 15 Jun 2007 12:39:48 -0400

Found this in an old fund raising cookbook. Sounds interesting. -- posted by Maryland Jim

The Art of Making the Perfect Pizza Dough

Sun, 24 Jun 2007 23:11:18 -0400

Over the past few years there's been several public searches for the best pizza in America and believe it or not, Phoenix Chef Chris Bianco is the hands down winner! There's only five ingredients needed to make a basic pizza dough! So what does he do differently? According to Chef Bianco, it's all in how it's handled. The following recipe is ideal for most pizzas, even great for grilled pizzas! Read the directions carefully before beginning. If you're ever in Phoenix, Bianco's Pizza is a must! -- posted by Galley Wench

Crepes Made Easy

Mon, 09 Jul 2007 23:35:30 -0400

Truly a simple and easy way to make crepes. This is actually more of a technique than a recipe. Beat eggs, add enough flour to thicken to a thick cake batter consistency and then thin with milk, till the consistency of cream. Change the amount of eggs for more or less batter. Very easy and very versatile. And very yummy. Please note that ingredients are just estimates due to the technique. -- posted by C. Taylor

Barbecue Beer Bread

Thu, 12 Jul 2007 21:21:03 -0400

Yes - delicious beer bread made with scallions and cheese, baked on the BBQ!! Serve straight away whilst still warm. -- posted by English_Rose

Cheddar and Onion Flat Bread

Wed, 18 Jul 2007 14:33:03 -0400

This easy, cheesy bread makes a fabulous snack and a truly tasty accompaniment to all manner of meals. -- posted by English_Rose

Knackebrot (German Crispy Bread)

Sat, 11 Aug 2007 20:53:55 -0400

Knackebrot is a hard, cracker-like bread from Germany. Tastes GREAT with cream cheese and syrup or a slice of ham! After spending the summer in Germany, I came back missing this great treat, and decided to find out a way of making it myself. Here's a recipe I found on a German site: -- posted by Beckers99

Phthois - Honey-Feta Griddle Bread

Wed, 15 Aug 2007 17:08:44 -0400

Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan. -- posted by ThatSouthernBelle

Onion Focaccia.

Wed, 12 Sep 2007 22:00:34 -0400

This delicious multipurpose light bread can be eaten alone or used to make a very yummy Italian Panini! I make it all the time for get togethers or just a great appetizer. Yum! -- posted by Brian B

Cottage Cheese Pie

Sun, 04 Nov 2007 02:08:59 -0500

This is an eastern Mediterranean version. The influence of this type of dough manipulation reaches as far as the popular Austrian "Apfel strudel". The dough is used in this way all over middle east with slight differences and also Balkans and Central Europe. -- posted by skviki

Basil and Olive Oil Focaccia

Thu, 03 Jan 2008 02:32:21 -0500

Lovely bread -- posted by joiekc

Polenta Crackers

Tue, 04 Mar 2008 00:48:52 -0500

I love these crackers. They're nutty, flavorful, and are a perfect accompaniment to dips and spreads. Also, by simply changing the spices, you can make these to suit your tastes. I really enjoy Mrs. Dashes no salt seasoning blends. -- posted by Thedeath458

Best Crepes

Sat, 19 Apr 2008 17:03:42 -0400

From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch. -- posted by evelyn/athens

The Lost Art of Lefse Making (Step-By-Step)

Tue, 22 Apr 2008 01:01:24 -0400

This is a very traditional (and labor intensive) Lefse recipe from my town's "Lefse Lady" who made her famous Lefse in our small Norwegian town in ND. It is by Mrs. Marcus Schmidt from our town's Centennial cookbook. This is the lefse everyone in town would covet around Holiday season. I have dragged out my lefse skillet and tried it a couple times before, but never got it quite as good as hers (and it is quite a production!). I am sure it takes decades of learning to perfect. I have rewritten and reorganized it to be easier to follow with her special tips. This makes about 25-30 Lefse rounds. -- posted by Izzblizz

Irish Potato Bread

Mon, 28 Apr 2008 01:40:28 -0400

This is made every year for a local Irish festival. Simple and easy, it's traditionally served as part as the Traditional Ulster Fry with bacon, eggs, sausages, etc., but is great warmed and sprinkled with salt or smothered in butter, cheese, or jam. It's also great with savoury stews. -- posted by DiLo

Estonian Barley Skillet Bread

Wed, 04 Jun 2008 19:21:28 -0400

A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me! -- posted by Sarah_Jayne

Pita Bread

Sat, 07 Jun 2008 18:54:28 -0400

These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise. -- posted by Scarlett516

Whole Wheat Pita for Bread Maker

Mon, 16 Jun 2008 18:24:26 -0400

Making pita at home is simple and very tasty. I like that I could make the pitas smaller than the ones at the grocery. Watching them bake and puff up was really amazing. I found this recipe at www.bread-maker.net. -- posted by slb2008

Lefse

Tue, 17 Jun 2008 01:50:29 -0400

Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian! -- posted by Viking Knitter

Chicken Florentine Crepe (Ihop's Copycat)

Tue, 01 Jul 2008 00:16:26 -0400

I just love this dish! I never knew how yummy spinach can be till I tried this entree in IHOP. It was a limited time only dish and when they took it out, I searched through the internet for the recipe but couldn't find one so I decided to take the matters into my own hands! This recipe is really easy and the ingredients may already be in your fridge! Serve it alone or with garlic bread or steamed veggies on the side. Notes: You can substitute chicken with leftover turkey or chicken rotisserie, lets face it, nobody ever eats those leftover turkey and rotisserie! You can also serve this as an appetizer. Just cook smaller proportions of crepes. And for those on protein diet, substitute the crepe with omelet! -- posted by Lyreen

Toasted Pizza Crust

Tue, 15 Jul 2008 19:14:14 -0400

An italian flavour, made at home anywhere . Simmering the garlic in butter adds a unique flavour. Someone gave me this recipe years ago. Its a great appetizer. -- posted by Chef at Heart

Lefse- Norwegian Flat Bread

Tue, 29 Jul 2008 19:06:53 -0400

This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time. -- posted by mama's kitchen

Piadina - Italian Flat Bread for Everything!

Tue, 19 Aug 2008 01:49:23 -0400

Recipe Origin: Republic of San Marino, Italy. This makes tremendously great pizza crust for pizza rustica or any of your favorite toppings. You can also use this bread like a focaccia. This bread is very versatile for sandwiches, Indian style tacos, salad toppings or just about anything else you can think of. Simply grill them up and top with your imagination. -- posted by Humble Bee

The Only Pizza Crust - Have It Now or Later!

Mon, 25 Aug 2008 21:41:10 -0400

I use my bread machine on the dough cycle- adding wet first, then dry ingredients. I make a double batch of the dough; divide it into 4 crusts; bake and freeze it for later use. This crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later if kept in the fridge or up to 6 weeks in the freezer. -- posted by Humble Bee

Mchadi

Wed, 10 Sep 2008 00:09:38 -0400

This is a Georgian recipe (country, not the state). Use coarse ground cornmeal, look for stone-ground. -- posted by schmme

Pesto Pizza Bread

Mon, 10 Nov 2008 23:29:29 -0500

I have a friend who specifically requests this every time she's asked me to bring an appetizer to a gathering- it's delicious! It's originally from a May 1981 issue of Bon Appetit that featured recipes for an antipasto buffet titled "Antipasto Supreme". The pesto sauce is also excellent over boiled hot linguine or fettuccini.Prep time does not include rising time. -- posted by Leslie in Texas

Lavender and Honey Shortbread

Thu, 27 Nov 2008 00:38:46 -0500

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat! -- posted by Manami

Debbie's Focaccia

Wed, 14 Jan 2009 22:08:22 -0500

This is one of my most requested recipes to bring to any get together. All of my grandkids love making this with me.....I usually double the recipe and use any leftovers for paninis. This is also great with my Bread Dipping Sauce. -- posted by gardencookgma

The Dude's Pizza

Fri, 16 Jan 2009 01:17:54 -0500

From pizza dough to plate this recipe includes techniques to making a great crispy yet chewy pizza. -- posted by Thebowlerchef

Gluten Free Piadina -- Italian Flat Bread

Sun, 18 Jan 2009 01:08:13 -0500

This is an adaptation of recipe #320392. I'm still in the search for a great pizza (I can't eat wheat or yeast) and this recipe appealed to me. I've scaled it down and used it tonight for a pizza -- it was pretty good -- still not quite the same. I can't wait to use it for sandwiches. -- posted by LARavenscroft

Simple Potato and Rosemary Focaccia

Wed, 28 Jan 2009 16:03:28 -0500

This was my first attempt at focaccia, several years ago, and it worked out well. I've made it several times since then. Having come across it again whilst browsing my cookbooks, I thought that you might like to try it! After it is baked , although it's great just as it is, try topping it with some fresh baby spinach or rocket (arugula) leaves. and shavings of Parmesan cheese. Be sure to slice the potatoes for the topping very thinly, they will cook on top of the focaccia. From : The Vegetarian Kitchen: Susan Gardner -- posted by Karen Elizabeth

Easy Flatbread (Chapatis)

Fri, 20 Feb 2009 11:18:12 -0500

This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Great with tzatziki or hummus. Each flatbread counts as 1 WW point. Enjoy! -- posted by Nif

Pita Pizza

Wed, 04 Mar 2009 15:54:34 -0500

A quick way to make a pizza-like snack that is a bit healthier and quite tasty. -- posted by Cypriot Cook

Pan Bread (Tiganopsoma)

Mon, 09 Mar 2009 16:26:59 -0400

From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney. This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make. Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near. ********* this contains no eggs, milk, dairy, meat -- posted by Chef1MOM~Connie

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Leek and Pancetta Tray Bread

Sun, 12 Apr 2009 19:54:47 -0400

This French-inspired recipe is not a bread at all but more like a pizza. It is delicious served as a light meal with a tomato-based soup or a salad. From "The Complete Book of Bread and Bread Machines" by Christine Ingram and Jennie Shapter. -- posted by Irmgard

Shanachie Wheaten Bread

Wed, 29 Apr 2009 11:53:05 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread with Honey Butter (recipe rz.28074) with its soups. This is the restaurant version, designed to make 8 loaves. To get the amount for a single loaf, divide by 8 (use 1 egg instead of 7/8; 1 TBS butter). -- posted by Gandalf The White

Basil & Garlic Pizza Dough (Abm)

Wed, 29 Apr 2009 11:55:07 -0400

A flavourful pizza dough that I often make ahead and refrigerate (can be frozen as well). Using the bread machine makes homemade pizza crust extremely easy! I use this dough for flatbread for bruschetta, as well. This recipe makes two 12" thin crust pizzas, one 14" thick crust pizza, or one 15x10" thin crust "party" pizza. You can make this a wheat crust by using half whole wheat and half white flour. (Prep time does not include bread machine processing time.) -- posted by Katzen

Shean Trubhais Oatcakes

Sat, 16 May 2009 10:49:21 -0400

A great dance and a great recipe! From Sara MacLeod-Walker's "Highland Fling Cookbook" -- posted by SoupCookie

Savory Italian Rounds

Wed, 20 May 2009 01:54:18 -0400

These tasty bread rounds are very good. They were served with a spaghetti dinner, which was perfect. The whole family enjoyed these. They are a snap to make. This recipe is published in "Winning Recipes from Taste of home." -- posted by Happy Hippie

Olive Fougasse (Rustic Bread) -- Abm

Sat, 23 May 2009 18:16:37 -0400

This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts -- posted by Katzen

Toaster Garlic Bread

Fri, 11 Sep 2009 10:35:27 -0400

Very easy to make garlic bread, fast and can make you look like a kitchen godess in an emerbency -- posted by andream

Potato Farl

Mon, 21 Sep 2009 12:27:47 -0400

Also known as potato cake or potato bread, this is very much a Northern Ireland dish. The recipe is from " A Little Irish Cookbook" According to Irelandseye.com, it is considered an essential part of the traditional "Ulster Fry," which also includes bacon, eggs, and sausages.This recipe was posted for the Virtual Culinary Cruise: British Isles & Ireland, 2009. -- posted by bakedapple42

Pita Bread

Mon, 05 Oct 2009 17:15:06 -0400

I learned to make pita bread using this recipe from my friend's copy of Nita Mehta's Lebanese cookbook. When I moved, I had to beg her for the recipe because other recipes that I found online were not so tasty or easy. Not only is the stovetop/griddle method of cooking pitas easy, but it is so fun and satisfying to see them balloon up to make pita pockets! -- posted by stealmystapler

Zucchini Pizza Crust

Mon, 12 Oct 2009 16:53:46 -0400

Just ran across this solution to the gf pizza crust dilemma and am SO excited to try this! Not exactly "traditional" in terms of flavor, but if you're ok with that and are with me- pizza's all about the toppings (esp veggies), it's worth a try :-) I've lightened it up a bit, but am sure that any gf cheese would work well. Courtesy The Gluten Free Vegetarian Kitchen. -- posted by VNess

Focaccia Flat Bread Homemade (Bread Machine)

Mon, 19 Oct 2009 15:19:14 -0400

An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, galic salt and grated Italian Seasoning makes this bread heavenly. A good friend of mine brought this over for Sunday Night football. We cut it into squares and topped with Prosciutto Panino rolled in Mozzarella cheese and toasted under the broiler for 5 min.... oh my, this is dangerously good! It is so easy to make. Can't wait to have this with a bowl of soup or top with Pizza topping, or to just dip in garlic olive oil. This comes from a bread machine cookbook with instructions to layer ingredients liquid first. Yummers! :) Family Favorite! (Cooking time does not include dough cycle or rising) -- posted by Vseward (Chef~V)

Fried Garbanzo Polenta - Panelle

Sat, 21 Nov 2009 20:15:22 -0500

This is great on it's own, but also great served much like you would grilled bread slices to go with robust stews and pasta sauces. Very light tasting. I love these much better than regular cornmeal polenta. -- posted by Rinshinomori