Herb And Garlic Rye Breadcrumbs Recipes

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HERB-AND-GARLIC RYE BREADCRUMBS



Herb-and-Garlic Rye Breadcrumbs image

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Provided by Rich Torrisi and Mario Carbone, Carbone, NYC

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

1/2 loaf country-style rye bread, cut into 1-inch pieces (about 1 cup)
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
4 sprigs rosemary
4 sprigs thyme
4 cloves garlic crushed
Kosher salt

Steps:

  • Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1-2 days.
  • Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
  • Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
  • Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.

CRUSTY GARLIC AND HERB BREAD



Crusty Garlic and Herb Bread image

Provided by Giada De Laurentiis

Time 13m

Yield 4 servings

Number Of Ingredients 7

1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf sourdough country white bread

Steps:

  • Preheat oven to 450 degrees F.
  • Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
  • Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
  • Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

BUTTERY HERB BREADCRUMBS



Buttery Herb Breadcrumbs image

Provided by Marcela Valladolid

Time 15m

Yield 4 cups

Number Of Ingredients 5

About 8 cups cubed stale or leftover Italian bread
6 tablespoons unsalted butter
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/4 cup grated Parmesan

Steps:

  • Place the cubed bread in a food processor and pulse until coarse in texture.
  • Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
  • Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.

HERB BREADCRUMBS



Herb Breadcrumbs image

Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 6 1/2 cups

Number Of Ingredients 9

1 (8-ounce) fresh French baguette, torn into 2-inch pieces
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon zest
1/2 teaspoon finely chopped garlic
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, melted

Steps:

  • Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.

GARLIC AND HERB BREAD



Garlic and Herb Bread image

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

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons nonfat dry milk powder
2 tablespoons vegetable oil
2 tablespoons white sugar
1 ½ teaspoons garlic salt
1 ½ teaspoons onion powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried dill weed
1 ½ teaspoons celery seed
1 ½ tablespoons dried parsley
3 cups bread flour
2 ¼ teaspoons active dry yeast

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

HERB LIGHT RYE BREAD (BREAD MACHINE)



Herb Light Rye Bread (Bread Machine) image

Make and share this Herb Light Rye Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 teaspoon dill seed
1/2 teaspoon poppy seed
1/2 teaspoon celery seed
7/8 cup water
1 large egg
1 1/2 tablespoons minced shallots
1 tablespoon molasses
2 1/4 cups bread flour
3/4 cup medium rye flour or 3/4 cup dark rye flour
1 tablespoon gluten
1 1/2 teaspoons caraway seeds
1 3/4 teaspoons salt
2 teaspoons rapid rise yeast (or 2 1/2 t. bread machine yeast)

Steps:

  • Using a mortar and pestle, combine the dill seeds, poppy seeds, and celery seeds; crush them together coarsely (or place the seeds between 2 sheets of waxed paper and crush them with a rolling pin).
  • Add all the ingredients in the pan according to the order in the manufacturer's directions, adding the crushed seeds with the dry ingredients.
  • Set crust on dark and program for the Basic cycle; press Start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 185.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 26.4, Sodium 520.9, Carbohydrate 37.2, Fiber 2.8, Sugar 1.7, Protein 5.9

HERBED GARLIC BREAD



Herbed Garlic Bread image

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

1/4 cup Country Crock® Spread
1 teaspoon mixed herbs, dry
½ teaspoon garlic powder
1 (12 ounce) loaf French or Italian bread

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 HERB BUBBLE LOAF



Garlic Herb Bubble Loaf image

I adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. -Katie Crill, Priest River, Idaho

Provided by Taste of Home

Time 1h

Yield 18 servings.

Number Of Ingredients 11

1/2 cup water (70° to 80°)
1/2 cup sour cream
2 tablespoons butter, softened
3 tablespoons sugar
1-1/2 teaspoons salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
GARLIC HERB BUTTER:
1/4 cup butter, melted
4 garlic cloves, minced
1/4 teaspoon each dried oregano, thyme and rosemary, crushed

Steps:

  • In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into 36 pieces. Shape each piece into a ball. In a shallow bowl, combine butter, garlic and herbs. Dip each ball in mixture; place in an ungreased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 35-40 minutes or until golden brown (cover loosely with foil if bread browns too quickly). Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

GARLIC HERB BREAD



Garlic Herb Bread image

This bread needs just 10 minutes of prep and the bread machine does the rest. You'll love the aroma that fills your house! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 12

1 cup warm water (70° to 80°)
1/4 cup evaporated milk
2 tablespoons olive oil
3 garlic cloves, minced
4-1/2 teaspoons dried parsley flakes
1 tablespoon nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
3 cups bread flour
1 package (1/4 ounce) active dry yeast

Steps:

  • Place all the ingredients in order suggested by manufacturer in bread machine pan. 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.

Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

EASY BAKE HERB AND GARLIC BREAD



Easy Bake Herb and Garlic Bread image

I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, www.deliciouskitchen.weebly.com, and has some wonderful ideas about cooking and presentation. This recipe comes from her Take Five class, recipes which contain five main ingredients and take five minutes to prepare. This bread was delicous, soft and yummy and devoured by everyone in the class, even the carbophobes!

Provided by Mirj2338

Categories     Quick Breads

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

3 cups self-raising flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/3 cup finely chopped parsley
500 milliliters buttermilk
1 egg
2 teaspoons crushed garlic
grated cheese, for the topping
paprika, for the topping

Steps:

  • Preheat the oven to 180°C.
  • Mix the dry ingredients together, including the parsley.
  • Beat the buttermilk together with the egg and the garlic.
  • Stir the wet mixture into the dry mixture. Mix well and then spoon into a large baking tin (no need to grease if lined with parchment paper).
  • Smooth out the top of the loaf and sprinkle with the paprika and the cheese.
  • Bake at 180 degrees C for 50 minutes to one hour.

Nutrition Facts : Calories 142.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 21.1, Sodium 717.1, Carbohydrate 28.3, Fiber 1.2, Sugar 0.1, Protein 4.5

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