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.
GARLIC BREAD
You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.
Provided by Ali Slagle
Categories dinner, weekday, breads, side dish
Time 30m
Yield 1 loaf
Number Of Ingredients 8
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
Recipe video above. Nothing beats homemade garlic bread!! Takeout will never taste as good because the garlic is not fresh so the preservatives give it a sour flavour. For the ultimate Garlic Bread experience, skip the fancy artisan bread and use an economical French stick / baguette with a softish thin crust instead.
Provided by Nagi
Categories Sides
Time 25m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 287 kcal, Carbohydrate 25 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 44 mg, Sodium 502 mg, Fiber 1 g, ServingSize 1 serving
OUTRAGEOUS GARLIC BREAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
- Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
- Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
- Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.
FRENCH BREAD BAGUETTES
Provided by Food Network
Yield Makes 1-1/2 pounds dough, 2 baguettes
Number Of Ingredients 6
Steps:
- Place all ingredients except for the cornmeal, in the order listed into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
- When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes.
- Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425 degrees F.
- Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely.
FRENCH BAGUETTES
Great eaten fresh from oven. Used to make sub sandwiches, etc.
Provided by Judy Taubert
Categories Bread 100+ Bread Machine Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
- When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 22 g, Cholesterol 17.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 195.9 mg, Sugar 1.1 g
GARLIC CHEESY BREAD
Try this delicious Garlic Cheesy Bread alongside pizza or pasta! This Garlic Cheesy Bread recipe is full of cheesy flavor.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Use serrated knife to make 24 diagonal cuts in top of baguette, being careful to not cut through to bottom of baguette. Place, cut sides up, on baking sheet.
- Mix butter, garlic, herbs and pepper until blended; spread onto cut sides of baguette. Fill with cheese. Spread top of baguette with any remaining butter mixture.
- Bake 7 to 8 min. or until cheese is melted.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 1 g, Protein 5 g
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Ratings 10Category Side DishCuisine American, BritishTotal Time 20 mins
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- spread each layer of the baguette slices with garlic parsley butter. spread the remaining garlic butter over the bread. Wrap it in a foil, transfer to a baking sheet and bake in the oven for 15 minutes or until crispy to preference. Serve immediately
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