HERB BUTTER FOR FRENCH BREAD
Make and share this Herb Butter for French Bread recipe from Food.com.
Provided by gailanng
Categories Breads
Time 25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cream ingredients (except bread). You can do this by hand.
- Cut 2" verticle slices into bread; not slicing through to the bottom.
- Spread butter mixture in slits.
- Wrap in foil; bake 15-20 minutes at 350 degrees.
- Can cook on grill.
Nutrition Facts : Calories 188.3, Fat 17.5, SaturatedFat 11, Cholesterol 45.8, Sodium 214, Carbohydrate 7, Fiber 0.3, Sugar 0.3, Protein 1.6
SAVORY HERB FRENCH BREAD
This is a great appetizer for a party or the perfect complete for a steak dinner. It is the creamy blend of herbs and cheese that make it fantastic! This wonderful combination is spread on french bread and then brought to golden perfection in the oven.Yummy, Yummy!
Provided by jewelz4jesus
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven 350.
- Mix all ingredients (except bread and paprika)in a food processor until smooth.
- Split French bread length wise.
- Spread cheese mixture evenly onto both halves of the french bread and sprinkle with paprika.
- Bake uncovered on a cookie sheet 15-20 minutes until golen brown and bubbly.
- Remove and let cool for 5 minutes.
- Slice into 2-3" sections and serve!
Nutrition Facts : Calories 403.1, Fat 17.8, SaturatedFat 3.9, Cholesterol 17.5, Sodium 876.8, Carbohydrate 50.7, Fiber 2.6, Sugar 3.4, Protein 10.4
FRENCH HERB BREAD
My mom used to make this bread 40 or so years ago, shortly after Hidden Valley Ranch Dressing hit the markets. It's simple and easy to make, and it tastes wonderful served hot with cold butter. Prep-time includes 1 hour inactive rising time.
Provided by Toby Jermain
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
- Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture.
- Add egg, and beat at medium speed for 3 minutes.
- Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
- Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
- Punch down, and divide into 2 equal parts.
- On a lightly floured board, pat each one into a 7-12" rectangle.
- Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
- Place seam side down on a grease baking sheet that has been dusted with cornmeal.
- Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
- Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer).
- While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
- Cool on a wire rack before wrapping.
Nutrition Facts : Calories 154.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 12.8, Sodium 28, Carbohydrate 25, Fiber 1, Sugar 1, Protein 4.4
FRENCH HERB BREAD
I found this recipe on another website, tried it and loved it! It was submitted by Aronna Palmer and she says it is an authentic French recipe. Either way, it is FABULOUS!! I hope you love it as much as we did!
Provided by Dine Dish
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
- In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
- Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
- Punch down dough and roll into a rectangle shape about 16x8 inches.
- In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
- Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
- Preheat oven to 400 degrees F).
- Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
FRENCH HERB SWIRL BREAD
I've had this recipe since I was a pre-teen. It's on a yellowed sheet of paper that is worn thin. The heading reads "Old World Breads Made Easy" - (Pillsbury, Around the World with Easy Recipes). I remember making it when I was a young teen (12 or 13) and though I hadn't mastered breads by any means, I remember it being very good. It was one of the first breads I made from scratch all by myself. I've been searching for this recipe for so, so many years and I just found it. I'm soooo happy! I plan to make it again!
Provided by ForeverMama
Categories Yeast Breads
Time 3h10m
Yield 1-2 loaves
Number Of Ingredients 12
Steps:
- In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.
- To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt).
- Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough.
- Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes).
- Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour.
- FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside.
- Once dough has doubled in size, punch it down.
- Knead several times to remove air bubbles.
- For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides.
- Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal.
- For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf.
- Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size.
- Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven.
- If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 2710, Fat 77.3, SaturatedFat 46, Cholesterol 192.9, Sodium 4378.5, Carbohydrate 433.1, Fiber 18.9, Sugar 41.7, Protein 67.4
HERBED GARLIC BREAD
Steps:
- Preheat oven to 350 degrees F.
- For the bread, stir together the butter, mashed garlic, and herbs in a small
- bowl and season with salt and pepper. Tear open the loaf of bread
- lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.
GARLIC AND HERB BREAD (FRANCE)
Make and share this Garlic and Herb Bread (France) recipe from Food.com.
Provided by Sydney Mike
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Slice bread down to BUT NOT THROUGH the bottom crust.
- In a bowl, combine garlic, oregano, parsley, softened butter & parmesan cheese, mixing well.
- Spread butter mixture on each side of bread without breaking the loaf.
- Wrap the loaf in aluminum foil & bake 20 minutes.
- Unwrap, slice completely & serve hot.
ONION BREAD
Wonderful "Old World" onion bread reminiscent of a Jewish delicatessen. A little bit of work, but worth it! You won't find bread like this in any store.
Provided by Donna M.
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Pour scalded milk over 2 Tbsp.
- of the butter, the sugar, and the salt.
- Stir until butter is dissolved.
- Sauté the onions in the rest of the butter until golden, about 10 minutes over med-low heat.
- Dissolve the yeast in the warm water.
- Add to the cooled milk mixture.
- Add the herbs to 2 cups of the flour and mix well.
- Add herb and flour mixture to the milk/yeast mixture and mix well.
- Add the onions and the remaining flour and mix thoroughly.
- Turn out onto a floured surface and knead until elastic.
- Place in a buttered bowl, cover and let rise until doubled.
- Punch down and let rise again for 30 minutes.
- Shape into loaves and place in two buttered loaf pans.
- Let rise again until doubled and bake in a 400 degree oven for 10 minutes, then bake at 350 degrees until browned and done, about 30 to 35 minutes more.
- Turn out of pans and cool on rack.
- Brush crust with butter while hot for a soft crust.
- NOTE: Also makes excellent rolls and breadsticks.
Nutrition Facts : Calories 1956.2, Fat 35.3, SaturatedFat 20.2, Cholesterol 91, Sodium 1448.6, Carbohydrate 351.5, Fiber 14.8, Sugar 20.6, Protein 53.4
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