Tomato Basil Garlic Bread Food

NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD

Steps:

• Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
• Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Dust a baking sheet with cornmeal.
• Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaf is golden brown, about 30 minutes.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

TOMATO-GARLIC BREAD

Steps:

• Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.

TOMATO-BASIL GARLIC BREAD

Steps:

• Drain, but do not rinse, the artichoke hearts (I use Polar brand). Roughly chop them into quarters.
• In a small mixing bowl, combine the artichokes, basil, and all seasonings. Set aside.
• Open the garlic bread and bake it on a sheet pan, (usually at 375-400 degrees F. in a pre-heated oven), until it is warm through but not browned. This should take about 10-12 minutes.
• Remove the garlic bread from the oven and spread on the artichoke/tomato/basil blend evenly on all parts of the bread. Then, sprinkle on the mozzarella cheese evenly over the top.
• Return the bread to the oven and allow it to continue to bake until the cheese melts and browns just slightly, (about 5-8 minutes).
• Remove the bread from the oven, cut into pieces, and serve hot.

PANERA TOMATO BASIL BREAD

Steps:

• Heat two teaspoons of olive oil in a small frying pan until shimmering, then add the minced garlic and cook until golden brown. Set aside.
• Sift the bread flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring each one in with your finger.
• Add the olive oil, sauteed garlic, basil, tomato powder, and sun dried tomatoes and stir with the paddle attachment on low speed to combine. Gradually trickle in the water and mix to form a slightly sticky dough.
• Switch attachments to the dough hook and knead for 5-7 minutes, or until it passes the windowpane test. This means that a piece of dough can be stretched until it's translucent in places without tearing.
• Shape the dough into a ball and place in a greased bowl. Cover and put in a warm place until it has at least doubled in size, about 1 hour.
• Punch down the dough and divide it into 2 equal pieces. Roll each piece into a log and place in a parchment-lined loaf pan.
• Cover and let the loaf rise until it is springy to the touch, about 45 minutes.
• Combine all the ingredients in a small bowl until it has the consistency of thick paint, then set aside.
• Bake the bread at 400°F for 25 minutes. Remove the loaf from the oven and quickly brush on the topping, then bake for another 5 minutes, or until the loaf has an internal temperature of 200°F on a meat thermometer.
• Transfer the loaf to a wire rack to cool completely (at least 1 hour) before slicing and serving.

NO-FUSS FANCY GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
• Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
• Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.

GARLIC BASIL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. 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).

SUN-DRIED TOMATO GARLIC BREAD

Steps:

• In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

BASIL GARLIC BREAD

Steps:

• In a microwave-safe bowl, combine the butter, parsley, basil and garlic. Cover and microwave until butter is melted. Stir in cheese., Cut the bread in half lengthwise; place cut side down on an uncovered grill over medium heat for 2 minutes or until lightly toasted. Brush cut side with the butter mixture. Grill or broil 1-2 minutes longer.

TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE

Steps:

• In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
• With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.