Baked Garlic Cheese Bread Food

GARLIC CHEESE BREAD

Steps:

• In a small bowl, combine the first six ingredients; spread over the cut sides of the bread. Sprinkle with mozzarella and cheddar cheeses.
• Place on an ungreased baking sheet. Broil 4-6 inches from the heat for 2-3 minutes or until lightly browned.
• Cut into slices. Serve.

EASY CHEESY GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Mix Parmesan cheese, butter, garlic powder, and parsley in a small bowl. Spread mixture between slices of bread and over the top of the loaf. Wrap loaf in aluminum foil, leaving the top partially uncovered.
• Bake in preheated oven until butter is melted and bread toasted, 15 to 20 minutes.

BAKED GARLIC CHEESE BREAD

Steps:

• Preheat oven to 400 degrees. If you have a pizza stone, put it in the oven while preheating.
• In a medium-size microwave-safe glass bowl, combine the garlic and olive oil. Cook on full power one minute.
• Stir in the onion. Cook for one minute. They will have softened somewhat but not look browned. Set aside to cool slightly while preparing the bread.
• Sllice the French bread (or rolls) in half lengthwise. Place on pizza stone, or directly on oven rack, cut side up. Bake 4-5 minutes to crisp before topping.
• Meanwhile, stir the mayonnaise and cheddar cheese into the bowl of onions and garlic.
• Remove bread halves from oven. Spread the cheese topping evenly over the cut sides of bread.
• Return the bread to the oven rack or stone, topping side up. Bake 3-5 minutes, until bubbly, melted, and golden brown in spots.
• Serves four for dinner, or eight servings as a side dish.
• For appetizer servings. slice the French bread horizontally and place slices on a baking tray. Skip the baking step before topping. Divide cheese topping evenly over slices; it will be thin.

CHEESY BAKED GARLIC BREAD SLICES

Steps:

• Set oven to 350°F.
• Prepare a 15 x 10-inch jelly-roll pan or baking sheet.
• Slice the bread into about 1/2-inch slices.
• In the microwave or stove top melt the butter with garlic powder.
• Mix in the dried parsley.
• Place the bread slices on the baking sheet.
• Using a pastry brush generously coat the tops of each slice with the melted butter/garlic mixture.
• Sprinkle tops of each slice lightly with Parmesan cheese.
• Bake for about 10 minutes or until lightly toasted.
• Remove from heat then sprinkle shredded mozzarella or cheddar cheese onto each slice.
• Return to oven and bake for another 3-5 minutes or until cheese has melted and the bread is lightly toasted.

GARLIC CHEESE BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.
• Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.
• Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.
• Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

CHEESY GARLIC BREAD

Steps:

• Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.

GARLIC AND CHEESE CRACK BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper.
• Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through.
• Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter.
• Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top.
• Bake until golden brown, 10 to 15 minutes.

KOREAN CREAM CHEESE GARLIC BREAD

Steps:

• For the bread: Warm 1/4 cup of the milk in a small saucepan over medium-low heat to between 100 and 115 degrees F. Pour the warm milk into the bowl of a stand mixer fitted with a hook attachment. Add the sugar and yeast and let stand until foamy, about 5 minutes.
• Add the butter, salt, 1/2 cup milk and half of the flour to the bowl. Mix on medium-high speed just to incorporate. Add the egg and mix until fully incorporated. Add the remaining 1/4 cup milk and remaining flour. Knead with the hook on medium-high speed until the dough is smooth and pulls away from the sides, about 5 minutes (the dough will still be sticky).
• Lightly spray a large bowl with cooking spray, scrape the dough into the bowl and turn to coat it with the spray. Cover with plastic wrap and let stand in a slightly warm place until doubled in size, about 2 hours.
• Line a baking sheet with parchment and lightly coat with cooking spray. Turn the dough out onto a lightly floured surface. Cut the dough into 4 equal pieces with a bench scraper or chef's knife. Roll each piece of dough into a ball and arrange on the prepared baking sheet, leaving plenty of space between each. Loosely cover with plastic wrap and let stand again until puffy and doubled in size, about 45 minutes.
• Position an oven rack in the middle of the oven and preheat to 375 degrees F.
• For the egg wash: Lightly whisk the milk and egg in a small bowl. Brush the rounds with the egg wash. Bake, rotating the baking sheet halfway through, until golden brown, about 24 minutes. Transfer the breads to a rack to cool completely. Reserve the baking sheet with parchment, as it will be used again. Leave the oven on.
• Once cooled, use a sharp serrated knife to cut each bread into 6 equal wedges partly through, leaving at least 1/4 inch intact on the bottom of each.
• For the cream cheese filling: Meanwhile, beat the cream cheese in the bowl of a stand mixer fitted with a whisk attachment, scraping down the sides as necessary, until smooth, about 2 minutes. Add the sugar, gradually increase the mixer speed to medium high and beat until the sugar is incorporated and the filling is creamy and smooth, about 2 minutes.
• Transfer the filling to a large piping bag. Pipe the filling in between the wedges of each bread, working from the outside to the center while holding and separating each wedge with your fingers. Be careful not to break the wedges. Save some filling for the end; set aside.
• For the garlic butter custard: Whisk together the butter, heavy cream, garlic, parsley, sugar, honey, garlic powder, salt and eggs in a large bowl to combine.
• Dip the breads one at a time in the garlic butter custard, cut-side down. Separate the wedges while holding each bread down in the custard to coat the inside and outside of each wedge. With two hands, carefully flip each bread upside down and submerge entirely in the custard. Arrange the breads back on the reserved parchment-lined baking sheet. After all of them have been dipped completely in the custard, repeat once more to double dip. Make sure there's plenty of minced garlic and parsley on the breads. (There will be custard leftover at the end.)
• Bake until deep golden brown, glossy and crispy on the outside, 13 to 15 minutes (the garlic will start smelling fragrant and the custard drippings will start crisping/browning around the edges). Let cool for 10 minutes, then pipe some of the remaining cream cheese filling in the center of each bread. (The breads will open up slightly as you pipe in the center.) Serve immediately.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

BAKED GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
• Bake for 30 minutes, or until the garlic is soft.

CHEESE ONION GARLIC BREAD

Steps:

• Preheat the broiler.
• Slice the French baguettes diagonally into 3/4 inch slices.
• In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
• In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
• On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

ONION, GARLIC, CHEESE BREAD

Steps:

• Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
• When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
• Enjoy hot and fresh bread.

3 CHEESE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
• Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
• Slice, cool, then serve.
• Enjoy!

GARLIC CHEESE FLATBREAD

Steps:

• In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
• In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
• Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

GOAT CHEESE GARLIC BREAD

Steps:

• Adjust oven rack to middle position and heat oven to 500 degrees.
• Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, goat cheese, butter, cheese, and salt in small bowl until thoroughly combined.
• Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 10 to 12 minutes. Cut each half into 2-inch slices; serve immediately.

GARLIC BREAD

Steps:

• Slice loaf, LEAVING CRUST INTACT, into slices.
• It is important NOT to slice through the bottom.
• Set aside.
• Mix butter with other ingredients.
• Allow to sit on counter a while, so flavors travel all through the butter.
• Take a length of foil, and place loaf lengthwise on the foil.
• Very gently, spread slices apart, being careful not to break bottom, and spread with butter mixture.
• When all slices are spread, use any leftover butter to spread the top of the loaf.
• Wrap sides of foil up.
• Leave top UNCOVERED.
• Twist ends of foil.
• Bake on tray for about 20-30 minutes in a 350 degree oven.
• This is great with spaghetti or lasagna.
• When baking lasagna, just put it in with the lasagna for the last half hour of baking time.

THE BEST CHEESY GARLIC BREAD EVER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month).
• Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges.
• Slice, cool, and serve!
• Enjoy!

HOT CHEESY GARLIC BREAD

Steps:

• Heat oven to 425°F.
• Combine all ingredients except bread.
• Cut bread into 3/4-inch-thick slices, being carefully not to cut all the way through to bottom of loaf. Spread 1 side of each bread slice with cheese mixture. Wrap in foil.
• Bake 25 min. Serve warm.

CHEESY GARLIC BREAD

Steps:

• Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
• Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
• Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
• Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.