CRUSTY GARLIC AND HERB BREAD
Provided by Giada De Laurentiis
Time 13m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
- Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
- Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.
HERB GARLIC BREAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
- Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.
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.
HERBED GARLIC BREAD
I use either French or Vienna bread for this recipe. The Parmesan cheese complements the garlic nicely.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Slice bread, but not all the way through, leaving slices attached at the bottom. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.). Bake at 325° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
GARLIC BREAD WITH HERBS
No Italian meal is complete without bread. This garlic herb version comes from our home economists. If desired, top with shredded provolone cheese.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, Romano cheese, basil, parsley and garlic. Spread over cut sides of bread. Sprinkle with provolone cheese if desired. , Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until cheese is melted. Slice and serve warm.
Nutrition Facts : Calories 323 calories, Fat 18g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 638mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
HERBED GARLIC BREAD
Our recipe for Herbed Garlic Bread is the perfect addition to round out just about any meal. Use your favorite fresh or dried herbs to enhance the flavor of the garlic.
Provided by Country Crock®
Time 12m
Yield 6
Number Of Ingredients 4
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
- Broil until golden, about 2 minutes.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 32.3 g, Fat 1.1 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 368.6 mg, Sugar 1.5 g
GARLIC AND HERB BREAD
This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.
Provided by Sandy Speer
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 12
Steps:
- For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 4 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 3.2 g
HERB GARLIC BREAD - BELGIAN STYLE
Make and share this Herb Garlic Bread - Belgian Style recipe from Food.com.
Provided by Bev I Am
Categories Spreads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, mix together the butter, garlic, herbs, salt,a nd pepper well.
- Slice the bread 1" thick but do not cut all the way through the bottom of the loaf.
- Spread approximately 1 to 2 tsp of the garlic butter in between each cut.
- Wrap the bread in aluminum foil and bake about 10 minutes.
- Serve immediately.
GARLIC-AND-HERB STAR BREAD
This pillowy soft bread comes together quickly without any special equipment. It would work well with a variety of fillings, but the soft garlic cheese punched up with smoky chiles, fresh herbs and lemon is a bright combo against the buttery bread.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl.
- Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.
- When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside.
- Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.
- Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal.
- Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges.
- Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 400˚ F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
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.
HERB-HAPPY GARLIC BREAD
You'll love the fresh garlic and herbs in this recipe. The mild goat cheese that's sprinkled on top makes it extra rich and wonderful. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 5 ingredients until blended. Cut baguette crosswise in half; cut each piece lengthwise in half. Spread cut sides with butter mixture. Place on an ungreased baking sheet., Bake, uncovered, at 425° until lightly toasted, 7-9 minutes. Sprinkle with goat cheese; bake until goat cheese is softened, 1-2 minutes longer. Cut into slices.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 307mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
GARLIC HERB BREAD
Make and share this Garlic Herb Bread recipe from Food.com.
Provided by Audrey M
Categories Breads
Time 39m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Let bread thaw slightly, about 20 minutes at room temperature.
- Slice loaf in 12 pieces.
- Combine melted butter with remaining ingredients.
- Dip dough in butter mix and press back together to form loaf.
- Place in greased loaf pan and let rise till double.
- Bake at 325 degrees for 30 to 35 minutes or till golden brown.
- Remove from pan immediately.
Nutrition Facts : Calories 76.8, Fat 8.2, SaturatedFat 5.2, Cholesterol 21.8, Sodium 80.4, Carbohydrate 0.5, Protein 0.8
GARLIC HERB BREAD
This bread needs just 10 minutes of prep and the bread machine does the rest. You'll love the aroma that fills your house! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 12
Steps:
- Place all the ingredients in order suggested by manufacturer in bread machine pan. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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