GARLIC HERB BREAD
This bread needs just 10 minutes of prep and the bread machine does the rest. You'll love the aroma that fills your house! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 12
Steps:
- Place all the ingredients in order suggested by manufacturer in bread machine pan. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CRUSTY GARLIC AND HERB BREAD
Provided by Giada De Laurentiis
Time 13m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
- Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
- Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.
GARLIC-AND-HERB STAR BREAD
This pillowy soft bread comes together quickly without any special equipment. It would work well with a variety of fillings, but the soft garlic cheese punched up with smoky chiles, fresh herbs and lemon is a bright combo against the buttery bread.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl.
- Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.
- When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside.
- Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.
- Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal.
- Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges.
- Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 400˚ F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.
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.
RUSTIC GARLIC AND HERB BREAD ABM
A wholesome, rustic bread to serve with pasta, soup or for making sandwiches. From Jennie Shapter's Bread Machine Cookbook (one of my favorites).
Provided by carole in orlando
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Add ingredients to the bread machine, according to the manufacturer's directions.
- I mix all my flours, gluten and grains together, well, before adding to the bread machine.
- Add the salt in one corner of the pan and the sugar in another.
- Make a well in the flour and add the yeast in the middle.
- Set on basic setting with normal crust and check at the end of 5 minutes to see if more liquid or flour is needed.
- This makes a one pound loaf.
Nutrition Facts : Calories 162.8, Fat 5.3, SaturatedFat 0.8, Cholesterol 0.9, Sodium 198.9, Carbohydrate 25.4, Fiber 3.3, Sugar 0.6, Protein 5
ITALIAN GARLIC AND HERB SEASONED PANINI - FOCACCIA BREAD (ABM)
This is an adaptation from a recipe posted on hungrybrowser.com in the Uncle Phaedrus section. I used my breadmaker to put the dough together and then hand shaped the loaves for baking. To use for a panini sandwich, slice each loaf in eighths (rendering 4 sandwiches per loaf), fill with your favorite ingredients and use your panini maker or grill with press to prepare a delicious sandwich. Mangia!
Provided by CobraLimes
Categories Yeast Breads
Time 40m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Prior to placing ingredients in breadmaker, fill the container with water.
- It needs to accomodate at least 11 cups of water.
- If it has that capacity, you can dump the water out and proceed.
- The dough makes a large amount and does rise to the top of the container.
- Place all ingredients in bread machine in order suggested by the manufacturer.
- If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
- Set machine to dough cycle.
- When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
- Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
- Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
- After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
- Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
- Brush with olive oil.
- If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
- Sprinkle with salt.
- Bake about 20-30 minutes or until a light golden.
- Serve warm or slice to use for a panini sandwich and grill.
- *Notethat preparation time doesn't include about 3 hours of rising time.
Nutrition Facts : Calories 1225.3, Fat 10.3, SaturatedFat 1.5, Sodium 1761.5, Carbohydrate 243.2, Fiber 10.3, Sugar 0.9, Protein 34.8
HARVEST HERB BREAD
The classic combination of these herbs bring flavor and life to this delicious bread. (This recipe is from the cookbook "How It All Vegan.")
Provided by mielhollinger
Categories Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together the flour, salt, baking powder, and baking soda.
- Add the marjoram, oregano, basil, thyme, raisins, nuts, egg replacer, sweetener, oil, vinegar and milk.
- Mix together gently until just mixed.
- Spoon into lightly oiled loaf pan and bake for 20-30 minutes.
- Test with a knife to see if done.
Nutrition Facts : Calories 1482.5, Fat 60.1, SaturatedFat 7.8, Sodium 2449.9, Carbohydrate 211.8, Fiber 10.5, Sugar 44.4, Protein 29.9
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