Baguette Garlic Bread Food

CHEESY GARLIC BAGUETTE

Steps:

• Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
• Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
• Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
• Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.

GARLIC BREAD

Steps:

• Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
• Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
• Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.

BETTER-THAN-DOMINOS GARLIC BREAD

Steps:

• Preheat oven to 200C/390F.
• Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5" thick slices.
• Mix together the butter, garlic, salt and parsley. Taste to see if it's salty / garlicky enough for your taste (Note 2).
• Smear garlic butter over cut side of bread (Note 2).
• Smear remaining butter on the top and sides of the bread.
• Wrap each bread in foil.
• Bake for 15 minutes until the crust is crispy (check through foil).
• Unwrap and serve!

CRUSTY GARLIC BREAD

Steps:

• Put the butter in a bowl, add the garlic and mix well. Spoon the butter out onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together.
• Remove the cling film from the butter and thinly slice on a chopping board. Press each butter slice between the slices of bread.
• Wrap the baguette in foil, place on a tray and bake for 5-6 mins, then peel back the foil. Cook for a further 4-5 mins to crisp up.

BAGUETTE GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.
• Slice baguette's (or French Bread) into 1/2" slices. (Cut on the diagonal).
• Heat olive oil in small skillet or pan. (Don't get smoking hot or it will burn the garlic.).
• Add the finely minced garlic cloves and cook very quickly. Not over 20 or 30 seconds, watching closely so you don't burn. (I strained out the garlic but Ina Garten didn't when she made her garlic bread).
• Brush baguette slices with the olive oil and put on a baking sheet.
• Sprinkle with parmesan cheese.
• Bake in oven for 8 - 12 minutes or just until they are lightly browned.
• To freeze: Prepare up to the point of brushing the bread with the garlic oil. Place on a baking sheet, put in freezer and freeze until firm. Remove from freezer, wrap well in plastic wrap and then foil. Label and return to freezer.
• To serve: Unwrap and place on baking sheet. Proceed with directions and bake at 375 degrees for 12 minutes or until hot through.
• NOTE: I used the smaller portions given for my baguettes but you may need more if using a loaf of French Bread.

GARLIC BREAD

Steps:

• In a bowl, mix butter, garlic, parsley and add pepper if you want.
• Cut the baguette in slices, put garlic butter on one side of each slice and put them back all together like it was not cut in foil paper.
• Put on the bbq 10 to 15 minutes (we did it at indirect heat), until butter is melted and the bread is very warm.
• You can also cook the garlic bread in the preheated oven at 375 F for 15 minutes.

GARLIC TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

HOMEMADE GARLIC BREAD

Steps:

• For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.
• Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.
• Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
• Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two.
• Knock back the dough and stretch and fold, and then roll the dough into shape.
• For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised.
• Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins.
• Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape.
• Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
• Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.
• Just before baking, slash the top of each baguette three times.
• Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.
• Remove the baguettes from the oven and leave to cool.
• Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly.

CHEESY GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
• Use a sharp knife and cut the top 1/4 of the head of garlic. You want to be able to expose the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Cover with aluminum foil. Bake for 40 minutes. Set aside to cool.
• Once the garlic is cool enough to handle, squeeze in a large mixing bowl. Add room temperature butter, parsley, parmesan cheese, salt and pepper. Mix until smooth.
• Make 1/2 inch wide cuts in your bread. Make sure to cut about 90% of the way down, leaving the bottom of the bread connected. Spread compound butter in between the slices, and across the top of the crust. Sprinkle the shredded mozzarella cheese on top of the bread and cover with aluminum foil.
• Set your oven to 400 degrees F and bake the loaf for 35-40 minutes.
• Remove from the oven and serve warm. You can cut through the bottom of the bread with a knife or pull off a slice with your hands!

RIPPED BAGUETTE WITH GARLIC-PARSLEY BUTTER

Steps:

• Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
• Preheat the oven to 400 degrees F.
• Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.