Oven Roasted Garlic Bread Food

ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the top third off the head of garlic, exposing the tops of the garlic cloves. Put on a piece of aluminum foil, drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes; cool slightly.
• Unwrap the garlic and pour any garlic-flavored oil from the foil into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 2 tablespoons oil and mash with a fork until smooth; season with additional salt and pepper.
• Put the bread halves on a baking sheet and evenly spread with the roasted garlic mixture. Top with the Parmesan and a few grinds of pepper. Bake until the bread is toasted and the cheese is melted, about 10 minutes. Sprinkle with parsley and cut into pieces.

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.

THE WORLD'S BEST ROASTED GARLIC BREAD

Steps:

• In a large bowl or in the bowl of your stand mixer, stir together the water, yeast, and sugar. Set aside for about ten minutes, or until foamy.
• Add the salt, garlic powder, and 1 tablespoon olive oil to the yeast mixture and stir to combine.
• If using a mixer, use the dough hook attachment and add the flour about 1/2 cup at a time. Continuing adding flour until the dough pulls away from the edge of the bowl and is just a little sticky to touch. Knead with the dough hook on low speed for about five minutes. To knead by hand, stir in flour 1/2 cup at a time until it becomes to difficult to stir. Turn the dough onto a well-floured surface and continue to knead in the flour a bit at a time, until barely sticky to the touch.
• Oil a large bowl with a little olive oil. Add the dough to the bowl and turn to coat. Cover with plastic wrap and leave in a warm place to rise until doubled, about an hour to an hour and a half.
• While the dough is rising, roast the garlic. Preheat oven to 400°F (200°C). Arrange the garlic cloves on a piece of foil large enough to wrap around them. Pour 2 tablespoons olive oil over the cloves and wrap the foil tightly around them. Bake for 15-20 minutes, or until cloves are just soft. Roughly dice the cloves.
• After dough has risen, punch it down. Move one oven rack to the bottom of the oven, another to the middle. Preheat oven to 425°F (218°C). Lightly oil and flour a baking sheet.
• On a lightly floured surface, knead the garlic cloves into the dough. Form the dough into a loaf on the baking sheet. Cover and let rise until almost doubled, about 45 minutes to an hour.
• Once risen, lightly sprinkle the top with flour. Using a sharp knife, make three diagonal slits in the loaf.
• Place an empty rimmed baking sheet on the bottom rack in the oven. Place the baking sheet with the shaped dough on the middle rack. Before closing the oven door, pour 1/2 cup water onto the empty sheet pan on the bottom rack. Close the oven door quickly to trap the steam. Bake for 15-20 minutes, or until golden brown.

ROASTED GARLIC BREAD

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a small saucepan over the indirect-heat side of the grill, add the garlic cloves and olive oil. Close the lid of the grill and gently simmer until the garlic cloves are roasted and soft, 12 to 15 minutes. Remove from the heat and, using a fork, mash the cloves to form a coarse paste. Add the butter, garlic powder, salt and pepper. Mix well to combine.
• Lay the bread out on a sheet tray, cut-side up, and spoon all but 2 tablespoons of the garlic mixture over the bread. Add 1/2 cup grated Parmesan to each half. Place the sheet tray on the indirect-heat side of the grill, then close the lid and bake until crisp and the cheese has set, 3 to 5 minutes.
• Remove from the heat, then put the 2 halves of the bread together on a piece of foil. Spoon or brush the remaining garlic butter over the top. Wrap in the foil, then place on the indirect-heat side of the grill. Close the grill and bake until golden brown and the garlic butter has soaked into the bread, another 3 to 5 minutes. To serve, open the foil, cut into smaller pieces and place on a board or platter.

ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil bread until toasted, about 5 minutes.

OVEN ROASTED GARLIC BREAD

Steps:

• Preheat oven to 425 degrees F.
• Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 - 40 minutes; cool.
• Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, parsley salt and pepper, stirring to combine.
• Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.

ROASTED-GARLIC BREAD

Steps:

• Preheat oven to 400 degrees. In a small bowl, mash Roasted Garlic and Roasted Garlic cooking oil to a coarse paste with a fork. Split bread horizontally and spread garlic paste evenly on cut sides. Season generously with salt and pepper. Place bread on a rimmed baking sheet and bake until garlic is golden and edges of bread are crisp, 20 to 25 minutes. Cut into wedges for serving.

GREAT GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.
• Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
• Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

TOASTED GARLIC BREAD

Steps:

• Preheat the broiler.
• Cut the bread into slices 1 to 2 inches thick.
• In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
• On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
• Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.