Buttery Herb Loaves Food

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EASY BUTTERY GARLIC BREAD



Easy Buttery Garlic Bread image

For the best garlic bread, use softened butter and a generous amount of fresh garlic. We bake the bread wrapped in foil and turn the bread once during baking so that the bottom crust of the loaf does become too hard.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 30m

Yield Makes approximately 16 pieces

Number Of Ingredients 8

1 loaf French or Italian bread (1 pound)
1/2 cup unsalted butter, softened, see notes for using salted butter
1 tablespoon minced fresh garlic (3 to 4 cloves)
1/4 cup finely chopped parsley or basil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 cup shredded mozzarella cheese, optional
1/4 cup shredded parmesan cheese, optional

Steps:

  • Set the oven rack to the center position. Heat the oven to 400 degrees Fahrenheit.
  • Combine the softened butter, garlic, herbs, salt, and pepper in a small bowl. Use a fork to mix the ingredients together.
  • Slice the loaf of bread in half, lengthwise. Face the bread halves cut-side-up, and then divide the garlic butter mixture between each half. Spread into an even layer all the way to the edges. Put the bread halves back together and wrap with foil.
  • Place the wrapped garlic bread onto a baking sheet and bake for 10 minutes. Flip the bread and bake another 5 to 10 minutes or until the butter has melted into the middle of the loaf.
  • Unwrap the foil then position the bread halves so that the cut-side is facing up. Scatter cheese over the bread then bake, uncovered, until the cheese melts and the edges of the bread crisp up a little, about 5 minutes.
  • Slice the bread and serve warm. Keep garlic bread warm by wrapping in foil. Or wrap in foil and keep in a warm oven (170 to 200 degrees F).

Nutrition Facts : ServingSize 1 slice, Calories 163, Fat 7.9g, SaturatedFat 4.7g, Cholesterol 22mg, Sodium 362.7mg, Carbohydrate 15.5g, Fiber 0.8g, Sugar 1.5g, Protein 7.6g

HERB-INFUSED LEMON-STRAWBERRY LOAF



Herb-Infused Lemon-Strawberry Loaf image

Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.

Provided by Samantha Seneviratne

Categories     Mother's Day     Brunch     Dessert     Bake     Cake     Butter     Thyme     Rosemary     Herb     Milk/Cream     Lemon     Egg     Jam or Jelly     Spring     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 8 servings

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary
3/4 cup plus 1 Tbsp. whole milk
1 Tbsp. plus 1 tsp. finely grated lemon zest
1/4 cup fresh lemon juice
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
2 large eggs, room temperature
3/4 cup granulated sugar
6 Tbsp. strawberry jam, divided
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
  • Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
  • Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
  • Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
  • Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
  • Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
  • Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
  • Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
  • Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

HERB LOAF



Herb Loaf image

"This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs," says Nancy Zimmerman of Cape May Court House, New Jersey.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons sugar
2 tablespoons butter, melted
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
2-1/2 to 3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 2g protein.

GARLIC AND HERB PULL APART BREAD



Garlic and Herb Pull Apart Bread image

Provided by Katie Lee Biegel

Categories     appetizer

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons warm water
1 1/4 teaspoons instant yeast
1/2 cup plus 1 teaspoon sugar
1 large egg, lightly beaten
2 tablespoons olive oil, plus more for greasing
1 teaspoon kosher salt
1/4 cup cold water
1/4 cup boiling water
2 cups all-purpose flour, plus 1/2 cup or more as needed
4 cloves garlic, grated
1/4 cup chopped parsley
2 tablespoons chopped chives
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons grated Parmesan
1 1/2 cups jarred marinara sauce
1/2 cup half-and-half

Steps:

  • In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
  • Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
  • Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
  • Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
  • Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
  • While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

SAVORY HERB BUTTER



Savory Herb Butter image

We love to use this savory butter on fresh corn on the cob, but it is also yummy on many fresh vegetables.

Provided by Taste of Home

Time 5m

Yield 2/3 cup.

Number Of Ingredients 9

1/2 cup butter, softened
1 tablespoon minced chives
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
Dash garlic powder
Dash cayenne pepper
Hot cooked corn on the cob

Steps:

  • In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers up to 1 week or freeze up to 3 months.

Nutrition Facts : Calories 203 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

BUTTER AND HERB LOAF



Butter and Herb Loaf image

This is one of my family's favorite bread recipes. They love it with a warm bowl of soup during autumn.- Lillian Hatcher, Plainfield, Illinois

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 15

4 to 5 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1/4 cup sugar
1 teaspoon salt
1-1/4 cups 2% milk
1/3 cup butter, cubed
2 large eggs, room temperature
FILLING:
1/2 cup butter, softened
1 garlic clove, minced
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/2 teaspoon caraway seeds
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. , Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

HERBY FLAVOURED BUTTERS



Herby flavoured butters image

Try these different flavoured butters melted over new potatoes, grilled fish, chicken or steak

Provided by Maxine Clark

Time 10m

Number Of Ingredients 19

100g softened butter
2-3 tbsp chopped fresh mixed herbs ( parsley , chervil, dill, marjoram, basil)
salt and freshly ground black pepper to taste
1 tsp chopped fresh tarragon (remember this is very strong)
1-2 tbsp wholegrain mustard
salt and freshly ground black pepper to taste
1 tbsp cider vinegar
2 tbsp chopped fresh mint
salt and freshly ground black pepper to taste
1 tbsp finely chopped shallots
2 tbsp chopped fresh chives
salt and freshly ground black pepper to taste
3 tbsp chopped fresh parsley
2 tsp finely grated lemon zest
salt to taste
½ tsp crushed, dried chilli flakes
2 tbsp finely chopped pickled dill cucumber or gherkins
3 tbsp chopped fresh dill
salt and freshly ground black pepper to taste

Steps:

  • Take100g/4oz softened butter and beat until creamy, then for...
  • Herby butter: stir in 2-3 tbsp chopped fresh mixed herbs (parsley, chervil, dill, marjoram, basil) and salt and freshly ground black pepper to taste.
  • Tarragon and wholegrain mustard butter: stir in 1 tsp chopped fresh tarragon (remember this is very strong) and 1-2 tbsp wholegrain mustard, plus salt and freshly ground black pepper to taste.
  • Mint and cider butter: gradually beat in 1 tbsp cider vinegar, then 2 tbsp chopped fresh mint and salt and freshly ground black pepper to taste.
  • Chive and shallot butter: stir in 1 tbsp finely chopped shallots and 2 tbsp chopped fresh chives, plus salt and freshly ground black pepper to taste.
  • Parsley, lemon and chilli butter: stir in 3 tbsp chopped fresh parsley, 2 tsp finely grated lemon zest, salt to taste and ½ tsp crushed, dried chilli flakes.
  • Dill butter: stir in 2 tbsp finely chopped pickled dill cucumber or gherkins and 3 tbsp chopped fresh dill, plus salt and freshly ground black pepper to taste.
  • After mixing, have the flavoured butters handy in the fridge or freezer ready for slicing. Roll them into logs in wet greaseproof paper and chill until firm. Rewrap in cling film and twist each end to seal. Will keep in the fridge for 4-5 days or in the freezer for up to 3 months.

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