Herb Seasoned French Bread Food

HERBED FRENCH BREAD

Steps:

• Heat coals or gas grill for direct heat.
• Stir together all ingredients except bread.
• Cut bread into 1-inch slices. Spread herb mixture on cut sides of bread. Reassemble loaf. Wrap in piece of heavy-duty aluminum foil; seal securely.
• Grill uncovered about 4 inches from medium heat 15 to 20 minutes or until hot. Baking Directions: Heat oven to 350°F. Prepare bread and wrap in foil as directed. Bake about 20 minutes or until hot.

SAVORY HERB FRENCH BREAD

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!

HERB-SEASONED FRENCH BREAD

Steps:

• Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices.
• Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.

SPICED BRAIDED FRENCH BREAD

Steps:

• In a saucepan, heat water and shortening to 120-130 F.
• Sprinkle yeast on top and wait 5-10 minutes until it turns foamy.
• In the large bowl of an electric mixerl, combine 3 1/2 cups of the flour with the sugar and salt and mix to combine. Add the warm water and mix until all the flour is well moistened.
• Add anise, cumin, cilantro and mint.
• Add another 1 cup of flour and knead for 10 minutes until dough is soft and elastic, adding up to another 3/4 cup of flour as necessary.
• Turn onto a floured surface and knead in an additional 1/4 - 1/2 cup of flour until the dough is smooth and elastic.
• Place in an oiled bowl. Cover loosely with plastic wrap and a kitchen towel and let rise for 1 hour, until doubled in size.
• Turn dough onto a lightly floured surface. Sprinkle a little flour on top and knead for a few times.
• Divide dough into 7 equal sized balls, about 1.8 oz. each.
• Take one portion and roll into a rope by first squeezing the ball while pulling at both ends to get a short rope. Then turn the dough against the work surface as if you were turning a jump rope while pulling apart at each end, until you have a rope about 13-14"
• Repeat with the other 6 portions of dough.
• At one end squeeze all the ends together.
• Starting at one end, take one rope and go over one and then under two ropes so that the rope you started with at the end is now in the middle.
• Repeat at the opposite end.
• Continue going back and forth from one side to the other until all the dough has been braided.
• Carefully transfer to a baking sheet sprinkled with cornmeal.
• Cover with a kitchen towel and leave to rise for 45 minutes.
• Preheat oven to 375 F.
• Meanwhile, crush the coriander and peppercorns with a rolling pin. Do not use a spice grinder as you want them only coarsely crushed.
• Bake for 30 minutes.
• In a small bowl, combine egg white with 1 tablespoon water. Brush on top of the loaves. Top with the coriander seed and peppercorns.
• Bake for an additional 15 minutes, until the loaves sound hollow, when tapped.
• Cool completely before slicing

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.

HERB LOAF

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.

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

HERB BUTTER FOR FRENCH BREAD

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.

HERB SPREAD FOR FRENCH BREAD

Steps:

• In a bowl, combine the first six ingredients. Cut bread in half lengthwise; spread herb spread on cut sides. , Place on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned.

FRENCH GARLIC AND HERB BREAD (QUICK AND EASY)

Steps:

• Cut loaf into 1/2 inch to 1 inch thick circles.
• Melt butter and mix in all the herbs.
• Brush butter mixture unto the bread liberally.
• Rub a little garlic on each circle and sprinkle with cheese.
• Toast under broiler until crispy. (about 1 to 2 minutes).
• Serve right away.

FRENCH HERB BREAD

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.