GARLIC AND HERB PULL APART BREAD
This was fantastic with spaghetti, my family loved it... in fact my husband tried to eat the whole thing. Keep in mind though, we love garlic at our house. If you are not a fan of strong garlic, streamline the amount until you are comfortable with it.
Provided by ekuntz
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
- In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
- Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 25.2 g, Cholesterol 25 mg, Fat 16.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 7.8 g, Sodium 625.8 mg, Sugar 4.2 g
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.
PULL-APART GARLIC BREAD WITH ASIAGO CHEESE
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
- Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
- Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
- Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.
GARLIC AND FRESH HERB PULL-APART BREAD
Make and share this Garlic and Fresh Herb Pull-apart Bread recipe from Food.com.
Provided by Mary Jenny
Categories Breads
Time P1DT7h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For infused oil: Combine oil, herbs, garlic and salt in a small bowl and set aside.
- Combine flour, undissolved yeast, sugar and salt in mixing bowl. Heat. Add milk to flour mixture and mix on low speed for 1 minute.
- Stir in egg and oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
- Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball, and transfer to a lightly oiled bowl; turning once to coat.
- Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
- Punch dough down and spread onto a lightly floured work surface. Using hands, pat dough into a 25x30 cm rectangle, approximately 3 cm thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls. Dip dough balls into oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 25 cm tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake at 350ºF/180ºC for 25 to 30 minutes or until done. Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.
Nutrition Facts : Calories 1005, Fat 47.2, SaturatedFat 7.9, Cholesterol 57.9, Sodium 1229.9, Carbohydrate 122.5, Fiber 6.8, Sugar 6.7, Protein 23.2
HERB GARLIC OIL
This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.
Provided by Mikey Tarts
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 8h6m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 0.5 g, Fat 41 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 5.7 g, Sodium 0.8 mg
OLIVE OIL, GARLIC AND FRESH HERB PULL-APART BREAD
Number Of Ingredients 1
Steps:
- http://www.breadworld.com/recipes/Olive-Oil-Garlic-and-Fresh-Herb-PullApart-Bread
VEGAN PULL-APART GARLIC BREAD
I've seen garlic bread like this in restaurants before and loved it, so I had to make my own. This goes great with any kind of Italian dish, especially ones with lots of sauce so you can use the sticks to scoop some up.
Provided by tendollarwine
Categories Lactose Free
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F.
- Cut the bun in half, then cut each side in half again, crosswise. Lay cut-side-up and score the bread lengthwise two times, forming 3 attached strips. Be sure not to cut all the way to the bottom, but close enough so the bread can easily be pulled apart. (see pictures for visuals).
- Put the garlic and olive oil in a small dish and heat in the microwave for about 30 seconds or until fragrant. Use a spoon to evenly distribute the olive oil and garlic over each slice of bread. Sprinkle each piece with dried oregano. Place on a baking sheet and put in the oven for 5-10 minutes, until the bread starts to dry. Once most of the bread is dry, turn on the broiler to lightly brown the top. Remove and serve!
Nutrition Facts : Calories 328.9, Fat 28.2, SaturatedFat 3.9, Sodium 156.3, Carbohydrate 16.5, Fiber 0.8, Sugar 0.6, Protein 3.1
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GARLIC & HERB VEGAN PULL APART BREAD RECIPE
From plantperks.com
Cuisine VeganCategory AppretizerServings 4-6Total Time 25 mins
- Preheat your oven to 350F degrees. Use a sharp knife to make vertical cuts in a grid across the top of the bread. Be careful not to poke all the way through to the bottom.
- Mix the olive oil or vegan butter, garlic, and fresh herbs in a small bowl. Drizzle the garlic & herb butter in the bread crevices and over the top.
- Bake for 10 to 15 minutes, until heated through. Remove the Garlic & Herb Pull Apart Bread from the oven and transfer to a cutting board.
HERB AND GARLIC PULL APART FOCACCIA BREAD
From seasonsandsuppers.ca
5/5 (2)Category BreadCuisine American, CanadianCalories 211 per serving
- Make the Herb and Garlic Infused Olive Oil by combining all the ingredients in a small bowl. Stir to combine, cover with plastic wrap, then set aside at room temperature while you make the dough.
- To make the dough, add the lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and sugar and stir to combine. Let stand 5 minutes. Add the salt and 2 Tbsp of the Garlic Herb Infused Olive Oil. *Be sure to spoon out the required amount, along with some of the herbs, but leave behind any pieces of garlic. Set aside the rest of the infused oil aside to use later to brush the pan and brush on top before baking). Add 1 cup of the all-purpose flour and mix to combine. Add another 1 cup of flour and mix in. Begin adding more flour, in smaller increments, mixing between additions, until the dough comes together into a fairly moist, but not sticky dough. the dough should wrap around the kneading hook and clean the bowl in spots. Use as much flour as you need to get to that point.
- Remove dough to a lightly floured surface and knead 1 minute, adding additional flour only if the dough is sticking to your hands or the work surface. Form dough into a ball and place into a greased bowl. Cover and let rise until doubled, about 45 minutes.
- Remove dough to a lightly floured work surface and gently deflate. Divide dough into 7 equal pieces (I like to weigh the dough to try and get exactly equal-sized pieces). Form each piece into a ball.
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