More Recipes Like Finnish-American Flatbread

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Garlic Cheese Flatbread

Submitted by: Gina S.

Home Town: Virginia Beach, Virginia, USA

Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.

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Biga

Submitted by: THYCOOK

A biga, or 'starter', adds flavor and extra leavening power to bread dough.

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Olive and Tomato Bread

Submitted by: Kristin Arnett

This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. --Kristin Arnett

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Uncle Bob's Soybean Bread

Submitted by: Bob Tankersley

Chopped dried soybeans give a healthy crunch to this protein-rich white bread topped with quinoa, another nutritious component easily found in health food stores.

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This tasty flatbread- flavored with sun-dried tomato pesto -is about as far from a traditional recipe as you can get. One evening I had the urge to bake something, so I improvised with the ingredients at hand. My family and I have been hooked ever since. As well as tasting great, this recipe is incredibly quick and easy, because it's heated on a stovetop, rather than in the oven.

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Italian Pinwheel Rolls

Submitted by: Patricia FitzGerald

An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. 'The aroma that wafts through the house while they are baking is incredible,' writes Patricia FitzGerald from Candor, New York.

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Focaccia Alla Genovese

Submitted by: THYCOOK

This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor.

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Crusty French Rolls

Submitted by: Donna Washburn, Heather Butt

Save time by letting your bread machine knead the dough for these hearty, chewy rolls with a wonderful golden crust. 'They're the best eaten the day they're baked or frozen for later,' Donna adds.

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French Bread

Submitted by: Janet Vink

'My husband game me a bread machine for Christmas the year we were married, and I use it about once a week,' notes Janet Vink from Geneseo, Illinois. 'We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast.'

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