WARM BREAD WITH GARLIC-HERB BUTTER
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Using a mortar and pestle, crush together garlic and salt to form a paste. Transfer to a medium bowl. Add parsley, chives, lemon juice, and butter; stir with a wooden spoon until well combined.
- Place bread on a baking sheet. Warm bread in oven until crust is crisp, about 10 minutes. Serve with the butter.
GARLIC BREAD WITH HERB BUTTER RECIPE
Nothing like a Warm Garlic Bread spread with a Herb Butter Recipe that can be served along with a hot bowl of soup for the winters. Garlic bread goes great with pastas as well. Freshly minced garlic is the key to making the bread delicious. Herbed butter adds more flavour to the humble garlic bread which we all love. You can grate some cheese on this garlic bread and serve them as an after school snack to your kids as well. Homemade bread can be used to make garlic breads. If you are using store bought bread then use fresh French Baguette to make the garlic bread. It is a great recipe to have along with any gravy based dish or as an appetizer to a continental meal.Give this really simple Garlic Bread With Herb Butter a try, your family will simply love it. Serve the Garlic Bread With Herb Butter with Minestrone Soup during a weeknight dinner. Or serve with Grilled Vegetarian Moussaka Recipe With Soy Granules. Other soup recipes that you can try are: Roasted Cauliflower and Carrot Creamy Vegetable Soup Lemongrass Tomato Corn Soup Curried Butternut Squash Soup
Provided by Archana Doshi
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 3
Steps:
- To begin making the Garlic Bread With Herb Butter Recipe, first get herb butter ready.
- Preheat the oven to 200 C. Cut the french loaf into 2 inch size slices and place it on a baking sheet with the open side facing up.
- Soften the herbed butter and add the minced garlic to the butter. Spread generous portion of butter on the bread slices and toast it in the oven for a few minutes until you notice the bread getting crusty.
- Once the bread is crusty remove from the oven and serve.
- Serve the Garlic Bread With Herb Butter with Minestrone Soup during a weeknight dinner. Or serve with Grilled Vegetarian Moussaka Recipe With Soy Granules.
HERBED GARLIC BREAD
Our recipe for Herbed Garlic Bread is the perfect addition to round out just about any meal. Use your favorite fresh or dried herbs to enhance the flavor of the garlic.
Provided by Country Crock®
Time 12m
Yield 6
Number Of Ingredients 4
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
- Broil until golden, about 2 minutes.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 32.3 g, Fat 1.1 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 368.6 mg, Sugar 1.5 g
GARLIC BREAD WITH HERBS
No Italian meal is complete without bread. This garlic herb version comes from our home economists. If desired, top with shredded provolone cheese.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, Romano cheese, basil, parsley and garlic. Spread over cut sides of bread. Sprinkle with provolone cheese if desired. , Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until cheese is melted. Slice and serve warm.
Nutrition Facts : Calories 323 calories, Fat 18g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 638mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
- Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
- Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
- Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
- Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
- While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.
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.
TOASTED GARLIC-BUTTER-AND-HERB BREAD
These quick herby toasts are a must make. They're just what you need to soak up broth in a dish like Saffron-and-Orange-Scented Seafood Stew. Be sure not to skimp on the stick of butter, or the garlic.
Provided by Greg Lofts
Categories Bread Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat broiler, with rack 6 to 8 inches below element. In a bowl, stir together butter, garlic, herbs, and red pepper flakes; season with salt and pepper. Broil bread on a rimmed baking sheet lined with a wire rack, split side up, until lightly toasted, 2 to 3 minutes.
- Divide butter mixture among toasts, spreading evenly to edges. Broil until crisp and golden brown in places and butter is sizzling, 3 to 5 minutes. Serve warm.
GARLIC-HERB BUTTER
This herb butter is gloriously speckled with green herbs and garlic with a pinch of sea salt. Spread it on a nice crusty bread, finish a juicy steak with it or slather it on fresh-cooked corn on the cob. This recipe is a bit different from others due to the addition of scallions. It's also very versatile, and other herbs may be added or substituted. Simple and delicious--it can't get any better than that.
Provided by MarthaStewartWanabe
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place softened butter in a small mixing bowl.
- Mince garlic and add to butter.
- Finely chop herbs and add to butter as well as salt and pepper.
- With the back of a spoon, mash herbs into softened butter and stir thoroughly to combine.
- If you wish to serve it soft, do not refrigerate. Otherwise, it may be refrigerated until ready to use.
Nutrition Facts : Calories 138.5, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 232.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.3
GARLIC AND HERB BREAD
This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.
Provided by Sandy Speer
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 12
Steps:
- For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 4 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 3.2 g
ROASTED GARLIC HERB BUTTER
My favorite way to serve this spread is to smear it on lightly toasted bakery-fresh sourdough bread, however, any bread would be delightful. I have not tried using in place of a typical garlic bread spread, but I bet it would be fantastic. I also have not tried it with other herbs, but there's a lot of room for creativity here. All measurements are approximations, and are always adjusted for taste and consistency. This simply made concoction will have everyone thinking you are a culinary genius!
Provided by Sitka Sound
Categories Low Protein
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Seperate garlic into individual cloves.
- Place cloves on sheet of tinfoil and drizzle with olive oil.
- Wrap cloves tightly in foil and bake for 45 minutes.
- While garlic is roasting, mince fresh herbs.
- Unwrap tinfoil and let cloves cool.
- Squeeze cloves out of paper casing into bowl.
- Mash together with fork or whisk butter, roasted garlic and herbs.
- Store covered in refrigerator for up to three days, bringing to room temperature before serving.
GARLIC HERB BREAD
Make and share this Garlic Herb Bread recipe from Food.com.
Provided by januarybride
Categories < 15 Mins
Time 10m
Yield 1 slice, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut bread diagonally, but not all the way through, into 1.5 inch slices.
- Combine last 5 ingredients in a food processor until mixed.
- Slather the butter spread in between each sice and bake at 500 degrees for 5-7 minutes.
Nutrition Facts : Calories 52.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 51.9, Carbohydrate 0.4, Fiber 0.1, Protein 0.2
HERB-HAPPY GARLIC BREAD
You'll love the fresh garlic and herbs in this recipe. The mild goat cheese that's sprinkled on top makes it extra rich and wonderful. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 5 ingredients until blended. Cut baguette crosswise in half; cut each piece lengthwise in half. Spread cut sides with butter mixture. Place on an ungreased baking sheet., Bake, uncovered, at 425° until lightly toasted, 7-9 minutes. Sprinkle with goat cheese; bake until goat cheese is softened, 1-2 minutes longer. Cut into slices.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 307mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
GARLIC AND HERB BREAD (FRANCE)
Make and share this Garlic and Herb Bread (France) recipe from Food.com.
Provided by Sydney Mike
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Slice bread down to BUT NOT THROUGH the bottom crust.
- In a bowl, combine garlic, oregano, parsley, softened butter & parmesan cheese, mixing well.
- Spread butter mixture on each side of bread without breaking the loaf.
- Wrap the loaf in aluminum foil & bake 20 minutes.
- Unwrap, slice completely & serve hot.
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