GRILLED ROASTED GARLIC-ROSEMARY BREAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
- Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
- Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.
ROASTED GARLIC
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes.
GARLIC ROSEMARY PULL-APART BREAD
This recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. -Christina Trikoris, Clarksville, Tennessee
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the 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 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 55-70 minutes or until a thermometer inserted into bread reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 341 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 536mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
ARTISAN ROSEMARY GARLIC BREAD
Make and share this Artisan Rosemary Garlic Bread recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
- Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
- Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
- Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
- After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
- After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.
Nutrition Facts : Calories 1614.2, Fat 44.7, SaturatedFat 6.4, Sodium 3513.5, Carbohydrate 263.9, Fiber 12.5, Sugar 9.6, Protein 37.2
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