ROASTED-GARLIC BREAD
Nothing goes better with an Italian feast than a slice of this crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. In a small bowl, mash Roasted Garlic and Roasted Garlic cooking oil to a coarse paste with a fork. Split bread horizontally and spread garlic paste evenly on cut sides. Season generously with salt and pepper. Place bread on a rimmed baking sheet and bake until garlic is golden and edges of bread are crisp, 20 to 25 minutes. Cut into wedges for serving.
Nutrition Facts : Calories 219 g, Fat 6 g, Fiber 1 g, Protein 7 g
PULL-APART GARLIC BREAD
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h40m
Yield Makes two 5-by-9-inch loaves
Number Of Ingredients 12
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.
MARTHA STEWART GARLIC BREAD
This is great garlic bread ! I have cheated and used what's on hand; minced garlic, salted butter, dried parsley and Italian bread. It's so much better using Martha's way, don't skimp as I did.
Provided by PrimQuilter
Categories Sourdough Breads
Time 22m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees.
- In a small saucepan, melt butter over low.
- Add garlic and simmer 1 minute, let set off of heat for 1 minute.
- Add parsley and salt to butter, stirring to combine.
- Slice bread lengthwise almost all the way through, leaving side uncut.
- Open up baguette and brush with the butter mixture.
- Close baguette and slice diagonally into 2" pieces, not cutting all the way through.
- Place on a baking sheet.
- Bake 10 minutes or until crisp on the outside.
- NOTE: You can make this even better by adding a cup of shredded mozzarella cheese the last few minutes of baking.
Nutrition Facts : Calories 207, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 150.8, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 0.5
GARLIC BREAD
This is a quick and delicious accompaniment to a spaghetti dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Make garlic paste: Coarsely chop garlic, and gather into a pile. Sprinkle generously with coarse salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms.
- Combine garlic paste, butter, and 1/8 teaspoon each salt and pepper in a small bowl. Brush butter mixture on cut sides of bread; sandwich together. Place on a baking sheet, and bake until heated through and crispy, about 12 minutes. Slice and serve.
MARTHA STEWART'S BANANA NUT BREAD
I have been searching a LONG time and making MANY loaves of banana bread trying to find a light and fluffy (not dense and heavy) bread, and I finally found it! I think the sour cream has a lot to do with it. I have made 3 loaves, 2 of which turned out perfect, 1 of which didn't - I tried to cut back on the sugar and that must have been the problem. From now on I will follow the recipe exactly. I have not made it with the addition of the nuts yet. Don't be alarmed - the outside gets dark, but the inside is very moist. I use a 10" loaf pan and it bakes for exactly 50 minutes. BEWARE: The loaf will quickly disappear!
Provided by Beaner 2
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, and butter or spray a 9x5x3" loaf pan.
- With an electric mixer, cream the butter and sugar very well until light and fluffy.
- Add the eggs, beating well.
- Sift the dry ingredients together and combine with the butter mixture; blend well.
- Add the bananas, sour cream, and vanilla; stir well.
- Stir in the nuts.
- Pour into pan.
- Bake 50-60 minutes until a cake tester comes out clean.
- Turn out onto a rack to cool.
Nutrition Facts : Calories 2809, Fat 128.4, SaturatedFat 76.9, Cholesterol 717.6, Sodium 4444.4, Carbohydrate 383.6, Fiber 9, Sugar 220.2, Protein 38.2
EASY CRISP GARLIC BREAD
Boiling the garlic first softens its flavor a little bit for bread that the whole family will crave.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Cook garlic cloves in boiling water for 2 minutes; remove and finely chop.
- In a small bowl, mix garlic with butter, mint or parsley, and salt to taste.
- Spread butter mixture on cut sides of bread. Sandwich together. Bake until crusty and butter has melted, about 10 minutes.
CLASSIC WHITE BREAD
This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 6
Steps:
- Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
MARTHA STEWART'S MONKEY BREAD
I am the first to admit that this is quite a bit of work. But for those of you who, like me, can't find the frozen bread dough or instant puddings that are so often called for in other monkey bread recipes, then this one's for you. Also good for purists. Cooking time doesn't include rising or cooling time.
Provided by Ppaperdoll
Categories Breads
Time 1h15m
Yield 1 10-inch Bundt cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Lightly coat a 10-inch Bundt pan and a medium bowl with (extra) shortening and set aside. Place warm water and a pinch of sugar in small bowl. Sprinkle with yeast, stir and leave to dissolve 5 minutes.
- Place shortening, milk, sugar, salt and egg in another bowl. Add yeast mixture to shortening mixture and beat with electric mixture fitted with dough hook until combined.
- Slowly add flour, then knead with dough hook 1 minute. Transfer dough to greased bowl and leave to rise, covered with cling film, 20 minutes.
- For brown sugar coating, place melted butter in a bowl. In another bowl, combine sugar, cinnamon and nuts. Sprinkle Tbsp of this mixture into prepared Bundt pan.
- Cut dough into 1/2 inch pieces. Roll into balls. Coat dough balls in butter, then sugar mixture and place in prepared Bundt pan until all dough is used up. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F. Bake 30-35 minutes. Leave to cool in pan 15 minutes, then invert onto serving plate and cool 20 minutes more.
- For icing, in a small bowl, combine milk and icing sugar and stir until smooth. Drizzle over bread, to serve.
Nutrition Facts : Calories 1107, Fat 25.1, SaturatedFat 11.5, Cholesterol 72.5, Sodium 394.7, Carbohydrate 213.2, Fiber 3, Sugar 154.8, Protein 12.6
MARTHA STEWART'S BANANA BREAD
This recipe has been used more times than I care to admit. It has gotten me out of tight spots. I add chocolate chips to the batter after it is in the pan. Courtesy of marthastewart.com
Provided by Manami
Categories Quick Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter 9x5x3-inch loaf pan.
- With an electric mixer, cream the butter and sugar until light and fluffy.
- Add the eggs, beating well.
- Sift the dry ingredients together and combine with butter mixture.
- Blend well.
- Add the bananas, sour cream, and vanilla.
- Stir well.
- Stir in the nuts and pour batter into pan.
- Sprinkle with floured chocolate chips.
- Bake 1 hour until a cake tester comes out clean.
- Turn out onto rack to cool.
- Enjoy!
Nutrition Facts : Calories 395.4, Fat 20.6, SaturatedFat 9.8, Cholesterol 84.5, Sodium 479.9, Carbohydrate 48.7, Fiber 1.6, Sugar 28.1, Protein 5.7
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