Olive Oil Herb And Garlic Bread Food

OLIVE OIL, HERB AND GARLIC BREAD

Steps:

• Pre heat oven to 200 degrees Celsius.
• Cut bread into 1.5 cm thick slices but do not cut all the way through.
• Place oil, lemon rind, garlic, herbs, salt and pepper into a bowl.
• Mix well, brush over both sides of each slice of bread.
• Wrap bread tightly in foil.
• Place on baking tray.
• Bake 20 - 25 minutes or till hot.
• Slice all the way through and serve.

OLIVE OIL AND PARMESAN GARLIC BREAD "LOW FAT"

Steps:

• Split loaf lengthwise with a serrated knife AND PREHEAT OVEN to 425 degrees.
• Brush both halves with olive oil till well coated.
• Sprinkle with salt.
• Sprinkle with garlic powder.
• Sprinkle with the rest of the seasonings.
• Spread 1 tsp of minced garlic per half of loaf.
• Finally sprinkle both halves with Parmesan and bake for 10-15 minutes until bread is fragrant and the edges are starting to lightly brown.
• Cool slightly, Cut and serve! Bon Appetito.

TEX'S BBQ HERB AND GARLIC BREAD

Steps:

• If using the oven, preheat to 375f.
• Spread the pizza dough on a veggie sprayed cookie sheet, as thin or as thick as you prefer.
• If using the oven, bake the dough for 4 or 5 minutes, until golden and raised, remove from oven.
• Brush pizza dough with half of the olive oil.
• Sprinkle the herbs and garlic over to cover the surface.
• Grind the pepper over all and drizzle the other half of the olive oil over.
• Return the bread to the oven and bake for a further 6 to 8 minutes or until golden and cooked through, slice and enjoy!.
• Alternately:.
• Do not precook the dough, spread it out and cover it as above and place on a medium hot BBQ rack, close the lid and cook until cooked through with grill marks and golden.

PARMESAN GARLIC HERB BREAD

Steps:

• In a bowl or large measuring cup combine the water, sugar and yeast. Stir to mix. Set aside for about 10 minutes.
• In a large mixing bowl, combine the flour, sugar, herbs, salt, pepper and Parmesan. Stir to mix.
• Add the oil and the garlic to the yeast-water mix. Stir to mix.
• Add the liquids to the dry ingredients. Stir to mix thoroughly. A dough ball will form.
• Knead dough in bowl or lightly floured surface for about 8 minutes.
• When finished kneading, coat all sides of the ball of dough with the 1T extra olive oil. Let rest in a draft free place (inside the oven will work) for about 1 1/2 to 2 hours -- until the dough has doubled in volume.
• After that, 'punch down' the dough and knead briefly.
• Form into loaf, place in baking pan (I line the pan with parchment paper so it doesn't stick to the pan) and let rest again for about 40 - 50 minutes.
• Pre-heat oven to 350 degrees Fahrenheit.
• Combine egg and water by whisking with fork. This is your 'egg wash'.
• Using a soft basting brush or pastry brush, paint loaf with egg wash. If you are using the sesame seeds, sprinkle them on top now. Make 1 long superficial slice down the middle of the loaf or 4 diagonal slices.
• Bake for about 33 - 35 minutes. Bread is done when it sounds hollow when tapped.
• Enjoy with Italian foods, as toast or later on, dry and use as croutons.

BREAD DIPPING OIL - GARLIC & HERBS

Steps:

• Mix all ingredients (except oil) and mince with a food chopper. If you do not have a food chopper, mince together with a knife to make an herb mixture.
• Use 1 teaspoon of herb mixture for every 1/2 cup of olive oil when serving.

HERB GARLIC OIL

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.