Gooeymozzarellagarlicbread Recipes

PERFECT GOOEY MOZZARELLA GARLIC BREAD RECIPE

Steps:

• To begin making the Perfect Gooey Mozzarella Garlic Bread, preheat the oven to 200 degrees C.
• Stir together the butter, oil, garlic and parsley in a small bowl.
• Cut the buns into half horizontally and place the top side of the bun facing down on a baking tray.
• Using a pastry brush, butter them with the garlic mixture. Top each pav with generous amount of cheese and a sprinkle of black pepper and Italian seasoning.
• Bake at 200 degree C for 5 to 6 minutes until bubbly with some golden spots - note to check them often. The cheese will also melt. You don't need to toast these buns.
• Garnish with coriander and some melted butter. Serve Perfect Gooey Mozzarella Garlic Bread along with Desi Style Masala Pasta or or along with Roasted Vegetable Pizza Recipe With Oat Flour Crust for a perfect weekend dinner.

GOTTA-HAVE-IT GARLIC BREAD

Steps:

• Preheat the broiler.
• In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.

GO-GO GARLIC BREAD

Steps:

• In a small bowl, beat butter and mayonnaise until smooth. Beat in the Parmesan cheese, garlic, Italian seasoning and seasoned salt. Stir in Monterey Jack cheese. Spread over cut sides of bread. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until cheese is melted. Slice and serve warm.

HOMEMADE GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
• Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
• Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

GOOEY MOZZARELLA-GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F.
• Brush olive oil all over inside of bread.
• Sprinkle garlic over oil.
• Top with cheese and close bread, as if making a sandwich.
• Wrap bread in foil and bake 10 to 15 minutes, until cheese melts.

OOOEY GOOEY GARLIC CHEESE BREAD

Steps:

• Mix all together and spread on a sourdough baguette. Broil for 5 minutes, or until topping turn a light to medium golden brown. Depending on your oven, you may not want to put this on the highest rack to broil.

MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD

Steps:

• In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
• Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
• Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
• Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
• Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.