Grilled Peasant Bread With Olive Butter Recipes

GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT

Steps:

• Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.

GRILLED FETA AND OLIVE BREAD

Steps:

• Heat gas or charcoal grill. In small bowl, mix butter and cheese; set aside.
• Place bread on grill rack over medium heat. Cover grill; cook 3 to 5 minutes or until lightly toasted.
• Spread butter mixture over toasted sides of bread; sprinkle with olives. Cover grill; cook with olive sides up 3 to 5 minutes or until cheese is melted.

PEASANT BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

GRILLED CORN WITH OLIVE BUTTER

Steps:

• For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
• For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
• Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
• Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.

GRILLED OLIVE BREAD

Steps:

• Place all ingredients, except bread stick, into your food processor or blender. Process until smooth.
• Cut bread stick into slices.
• Spread an even amount of paste over the top of each slice.
• Place under grill or broiler until lightly browned.

GRILLED CHEESY OLIVE BREAD

Steps:

• Prepare a medium-high grill or preheat the broiler.
• Combine the pepper Jack cheese, olives, butter, cream cheese, and garlic powder in a food processor and pulse until smooth. Slather the cheese mixture over the cut halves of bread and sandwich the halves together.
• Wrap the loaf in aluminum foil and place on the grill or, if broiling, under the broiler. Grill or broil, 4 inches from the heat, turning once, for 10 to 15 minutes total, or until the edges of the bread are crisp and golden and the cheese mixture is melted. Slice the bread and serve hot.

PEASANT BREAD

Steps:

• Place the yeast and cumin in a large bowl. Stir in 1/3 cup of the water until the yeast is dissolved. Stir in the remaining 1 1/3 cups water. Stir in 2 cups of the flour and the salt. Gradually stir in the remaining flour.
• Turn the dough out onto a floured surface and knead for 10 minutes. Place the dough in a large, clean, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
• Punch down the dough, knead for 5 minutes and divide in half. Sprinkle a large baking sheet lightly with cornmeal. Shape the dough into 2 round balls, flatten them slightly and place on the baking sheet.
• Cover with a towel and let rise until doubled, about 40 minutes. Preheat the oven to 425 degrees. Bake until the loaves are nicely browned and make a hollow sound when tapped on the bottom, about 40 minutes. Place on a rack to cool.

GRILLED SALT AND PEPPER BREAD

Steps:

• Preheat grill to medium.
• Slice loaf lengthwise without cutting completely through the bread. Spread half of the butter on inside surfaces; season with salt and pepper. Coat the outside of the bread with remaining butter; season with salt and pepper.
• Place loaf cut-side down on the grill; toast until browned, checking often, 3 to 5 minutes. Close loaf using tongs. Grill surface until crispy, checking often, 3 to 5 minutes per side.
• Transfer loaf to a cutting board using tongs; slice into 10 diagonal slices.

GRILLED BREAD WITH OLIVE OIL

Steps:

• Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

HERBED PEASANT BREAD

Steps:

• In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes. , Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.

KITTENCAL'S EASY GRILLED BREAD

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.