Herbgarlicbread Recipes

HERBED GARLIC BREAD

Steps:

• Cut french stick in slices 2/3 of the way through, being careful not to cut into bottom crust.
• Combine remaining ingredients thoroughly.
• Spread on slices of bread.
• Wrap securely in foil.
• Place on BBQ and grill for 10 minutes, turning occasionally.

HERB GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
• Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.

HERBED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

GARLIC AND HERB BREAD

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.

GARLIC BREAD WITH HERBS

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.

HERB-HAPPY GARLIC BREAD

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.

GARLIC-HERB FLATBREAD

Steps:

• Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
• Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until golden brown and crispy, about 20 minutes.

GRILLED HERB GARLIC BREAD

Steps:

• Prepare grill for cooking.
• Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.
• Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more.

PULL-APART GARLIC BREAD

Steps:

• Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
• Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
• Filling: Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have twelve 4-inch squares.) Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
• Preheat oven to 350 degrees. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve. Bread can be stored, wrapped in parchment-lined foil, at room temperature up to 1 day.

EASY HERBED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees. Finely chop parsley and garlic in a food processor. Add butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and puree until smooth.
• Spread herbed butter on cut sides of bread, then place cut sides back together. Wrap in foil. Bake until bread is warm and butter melts, about 15 minutes. Cut into wedges.

EASY BAKE HERB AND GARLIC BREAD

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.

GARLIC-HERB BREAD

Steps:

• Heat oven to 400°F.
• Stir together all ingredients except bread. Spread mixture over both sides of bread slices. Reassemble loaf and wrap securely in heavy-duty aluminum foil. Bake 15 to 20 minutes or until hot.