True Garlic Bread Food

GARLIC BREAD

Steps:

• Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
• Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

GARLIC BREAD

Steps:

• In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

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.

GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

CRUSTY GARLIC BREAD

Steps:

• Put the butter in a bowl, add the garlic and mix well. Spoon the butter out onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together.
• Remove the cling film from the butter and thinly slice on a chopping board. Press each butter slice between the slices of bread.
• Wrap the baguette in foil, place on a tray and bake for 5-6 mins, then peel back the foil. Cook for a further 4-5 mins to crisp up.

TRUE GARLIC BREAD

Steps:

• Cream together the garlic puree and butter.
• (This may be done days in advance and refrigerated. Bring to room temperature before using).
• Combine the yeast with 1/2 cup warm water in large bowl.
• Stir with a fork or small whisk.
• Add an additional 2 1/2 cups water.
• Add salt.
• Stir in the flour, 1 c at a time, beginning with the whole wheat.
• Use a whisk until the dough becomes stiff, then switch to a wooden spoon.
• Turn the dough onto a well floured work surface.
• Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic.
• Add more flour as you knead if necessary.
• The dough is ready if you can poke to fingers into it and the resulting indentations spring back.
• Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl.
• Knead the dough a few more turns, then form it into a ball and place it in the bowl.
• Turn it to coat with butter.
• Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
• It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down.
• Knead it a few times and then let it rest.
• Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal.
• Divide the dough into 3 equal parts.
• While you work with 1 piece, keep the other 2 covered.
• Flour your work surface.
• With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide.
• Spread it with softened garlic butter.
• Roll the long edge toward the opposite long edge, as if you were rolling up a rug.
• Pinch ends closed.
• Place loaves on the baking sheets.
• With a sharp knife or razor blade, slash the loaves lightly at 2-inch intervals.
• Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
• Meanwhile preheat oven to 400 degrees F.
• Bake for 35 to 40 minutes with a pan of boiling water on the oven floor.
• Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles.
• The loaf should sound hollow.
• Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.