Garlic Bread With Parsley Food

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.

PARMESAN GARLIC BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

HOMEMADE GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
• Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
• Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

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.

PARSLEYED GARLIC BREAD

Steps:

• In a small food processor or a blender puree the garlic with the salt, the butter, and the oil until the mixture is smooth, transfer the mixture to a small bowl, and stir in the parsley. Cut each baguette crosswise with a serrated knife into 1-inch sections without cutting all the way through to the bottom, spread some of the garlic mixture in each cut, and spread the remaining mixture on the tops of the baguettes. Wrap each baguette loosely in foil and bake the bread in a preheated 375°F. oven for 10 minutes. Open the foil to expose the tops of the baguettes and bake the bread for 5 minutes more, or until it is hot and crusty.

GARLIC BREAD WITH PARSLEY

Steps:

• Preheat oven to 350°F.
• With motor running, drop garlic cloves into food processor and run until garlic is finely chopped.
• Cook garlic in butter with 1/4 teaspoon each of salt and pepper in a small heavy saucepan over medium heat, stirring, until pale golden, about 2 minutes. Remove from heat.
• Pulse parsley in food processor until finely chopped, then stir into butter.
• Cut baguette crosswise at 1-inch intervals, not slicing all the way through. Put bread on a large sheet of foil, then spoon about 1 tsp butter into each cut. Wrap foil tightly around bread and bake until heated through, about 10 minutes.

NO-FUSS FANCY GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
• Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
• Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.

PARMESAN GARLIC BREAD

Steps:

• In a bowl or food processor, blend butter, oil and Parmesan cheese. Add garlic, parsley and lemon-pepper; mix or process until smooth. , Slice the bread on the diagonal but not all the way through, leaving slices attached at the bottom. Spread butter mixture on one side of each slice and over the top. Wrap in foil and bake at 400° for 15-20 minutes.

SNAPPY GARLIC BREAD

Steps:

• Cut loaf of bread in half lengthwise. Combine butter and garlic; spread over both halves of bread. Top with mozzarella cheese. Combine the Parmesan cheese, basil, parsley and pepper flakes; sprinkle over mozzarella., Place in a 15x10x1-in. baking pan. Bake at 350° until cheese is melted and edges are golden brown, 10-13 minutes. Slice and serve warm.

GARLIC-PARSLEY BREAD FOR BREAD MACHINE

Steps:

• Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.
• Let the loaf cool before slicing.
• Serve plain or toasted.
• Makes 1 1/2 pound loaf.

GARLIC AND PARSLEY HEARTHBREADS

Steps:

• Preheat oven to 375 degrees.
• Combine the Flour, Yeast, and Salt in a bowl; pour 1 1/3 cups Warm Water into a measuring cup and stir in the Olive Oil; Mix the liquid with the dry ingredient to make a soft but firm dough, adding more liquid as needed, and either turn this out onto a surface and knead by hand or keep in bowl and use a mixer fitted with a dough hook and knead until smooth, supple and full of elastic life; form into a ball, wash out and dry bowl, Oil it, and turn the dough in it so it's lightly oiled all over; Cover with plastic wrap and leave to rise for an hour or so or until doubled in size.
• Trim the tops off the Garlic heads, making sure they remain whole, sit them in some torn-off squares of foil, dribble over some oil and wrap them loosely; the packages should be baggy but the foil tightly sealed at the edges; cook for 45 minutes; they should not be mushy by this stage but still just holding their shape; remove from oven, unwrap and let cool; Turn oven up to 400 degrees.
• Tear the parsley leaves from their stems and add a good handful to the bowl of the food processor and chop; Squeeze the soft garlic cloves out of their skins and into the bowl and process again; pour in enough extra-virgin olive oil to make a runny paste down the funnel, while still processing, and leave this pungent emulsion where it is while you get back to the bread.
• When the dough has risen, punch it down and leave to rest for 10 minutes; divide the dough in half and get out 2 sheets of baking parchment. Sit a ball of dough on each, and roll out to form a curved rectangle or bulky oval; then, using your hands, press out a little more; transfer the breads on their papers to the baking sheets, cover with tea towels and leave to rise and get puffy for about 25 minutes.
• Poke your fingers all over the tops of the breads to dimple them, and then go back to the food processor and pulse once or twice to make sure the Parsley, Garlic and Oil are combined and pour this green mixture all over the corrugated flatbreads.
• Put the baking sheets into the oven and bake for 20 minutes or until the breads are cooked - becoming golden in parts, with the garlic flecks a darker brown and the rims puffing up around the oily topping.
• Whip out of the oven and drizzle over a generous amount of good extra-virgin olive oil; sprinkle some salt and set down on the table for people to tear greedily at with their bare hands.