Martha Stewart Garlic Bread Recipes

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HERBED GARLIC BREAD



Herbed Garlic Bread image

Different fresh or dried herbs can be used to suit your taste or the time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/2 cup loosely packed flat-leaf parsley leaves, coarsely chopped
1/2 teaspoon dried thyme
1 teaspoon fresh lemon juice
2 medium garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
1 loaf (12 inches long) Italian-style white bread

Steps:

  • Heat oven to 350 degrees. Whisk together parsley, thyme, lemon juice, garlic, salt, pepper, and olive oil in a small bowl.
  • Using a bread knife, slice loaf into 12 half-inch pieces, cutting only 3/4 of the way through the loaf so it stays intact. Brush herb mixture liberally between each slice. Wrap loaf loosely in foil. Heat until warm, about 10 minutes. Serve immediately.

PULL-APART GARLIC BREAD



Pull-Apart Garlic Bread image

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

1 envelope (1/4 ounce) active dry yeast (not rapid-rise)
3 tablespoons sugar, plus a pinch
4 tablespoons unsalted butter, melted, plus more for bowl
1 cup whole milk
1 tablespoon kosher salt
3 large eggs, whisked
4 1/2 cups unbleached all-purpose flour, plus more for dusting
1 stick unsalted butter, room temperature, plus more for pans
1 clove garlic, finely minced
1 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon kosher salt

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'S BANANA BREAD



Martha Stewart's Banana Bread image

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

1/4 lb unsalted butter or 1/4 lb unsalted margarine, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe banana
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup chocolate chips (optional)

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

GARLIC BREAD



Garlic Bread image

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

4 garlic cloves
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter, melted
1 baguette (24 inches long), halved crosswise, then lengthwise

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.

WHITE BREAD



White Bread image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes two 1 3/4 pound loaves

Number Of Ingredients 7

2 1/2 cups warm water (110 degrees)
1 tablespoon active-dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
7 cups bread flour, plus more as necessary
4 tablespoons (2 ounces) unsalted butter, room temperature, plus more for bowls, pans, and brushing
Nonstick cooking spray

Steps:

  • Place 1/2 cup warm water in a small bowl or liquid measuring cups yeast and sugar over water and whisk to combine. Let stand until creamy, about 5 minutes.
  • Place salt, remaining two cups warm water, and about 3 1/2 cups flour in the bowl of an electric mixer. Attach dough hook to mixer; turn mixer on and off a few times just to incorporate flour. Add 1 cup flour. With mixer on low, slowly add yeast mixture and remaining 2 1/2 cups flour. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time.
  • Continue kneading on medium speed for about 5 minutes Add butter and continue mixing dough, 4 to 5 minutes. Dough may come apart before coming back together.
  • Turn dough out onto a lightly floured work surface and shape into a ball. Butter a large bowl and transfer dough to prepared bowl, turning dough to coat. Cover tightly with plastic wrap sprayed with nonstick cooking spray and let stand at room temperature until doubled in size, 45 minutes to 1 hour.
  • Butter two 4 1/2-by-8 1/2-inch loaf pans; set aside.
  • Place dough, top-side down, on work surface to deflate; divide dough in half. Working with 1 piece of dough at a time, use the palms of your hands and fingertips or a rolling pin to pat dough into a 7-inch square.
  • Place dough on work surface so one of the short sides is facing you. Starting with the bottom edge, roll dough and pinch to seal seam. Place roll in pan, seam side down. Repeat process with remaining piece of dough.
  • Spray two pieces of plastic wrap with nonstick cooking spray. Cover loaf pans with plastic wrap, sprayed side down. Let stand in a warm place until doubled in size, growing over tops of pans, and when pressed gently with your finger an impression remains, 1 hour to 1 hour and 15 minutes.
  • Preheat oven to 425 degrees on a conventional oven or 400 degrees on a convection oven with a rack set in the center of oven.
  • Transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (conventional) or 350 (convection) and continue baking until honey brown and an instant-read thermometer inserted into the center of each loaf reaches 205 degrees, about 45 minutes more.
  • Transfer to wire racks. Let cool slightly; turn out loaves. Brush tops with butter and let cool. Do not cut until almost cool.

MARTHA STEWART GARLIC BREAD



Martha Stewart Garlic Bread image

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

1/2 cup unsalted butter
2 garlic cloves, minced
1/4 cup flat leaf parsley, coarsely chopped
1/4 teaspoon coarse salt
1 sourdough baguette

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

MARTHA STEWART'S BANANA NUT BREAD



Martha Stewart's Banana Nut Bread image

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

1/2 cup butter, room temp
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe banana
1/2 cup sour cream (I use light)
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

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

CLASSIC WHITE BREAD



Classic White Bread image

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

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
7 cups all-purpose flour, plus more for surface and dusting
4 teaspoons coarse salt

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.

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