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.
EASY CHEESY GARLIC BREAD
Melt-in-your-mouth delicious.
Provided by amberfoy1
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Mix Parmesan cheese, butter, garlic powder, and parsley in a small bowl. Spread mixture between slices of bread and over the top of the loaf. Wrap loaf in aluminum foil, leaving the top partially uncovered.
- Bake in preheated oven until butter is melted and bread toasted, 15 to 20 minutes.
Nutrition Facts : Calories 410.5 calories, Carbohydrate 35.4 g, Cholesterol 66.9 mg, Fat 26 g, Fiber 1.8 g, Protein 10.2 g, SaturatedFat 16 g, Sodium 636.2 mg, Sugar 2.6 g
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
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
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.
TOASTED GARLIC-BUTTER-AND-HERB BREAD
These quick herby toasts are a must make. They're just what you need to soak up broth in a dish like Saffron-and-Orange-Scented Seafood Stew. Be sure not to skimp on the stick of butter, or the garlic.
Provided by Greg Lofts
Categories Bread Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat broiler, with rack 6 to 8 inches below element. In a bowl, stir together butter, garlic, herbs, and red pepper flakes; season with salt and pepper. Broil bread on a rimmed baking sheet lined with a wire rack, split side up, until lightly toasted, 2 to 3 minutes.
- Divide butter mixture among toasts, spreading evenly to edges. Broil until crisp and golden brown in places and butter is sizzling, 3 to 5 minutes. Serve warm.
MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD
For this surefire crowd-pleaser, we singled out the best part of a stuffed-crust pizza: the crust, of course. Load an easy dough up with thinly sliced low-moisture mozzarella, then give it a generous flurry of garlic, Italian seasoning, fresh parsley, sesame seeds, and grated Parmigiano. After baking, seal the deal with a side of marinara sauce.
Provided by Greg Lofts
Time 1h40m
Number Of Ingredients 13
Steps:
- In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
- Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
- Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
- Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
- Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.
GARLIC-HERB DINNER ROLL WREATH
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut thick, even slices with a serrated knife.
Provided by Sarah Carey
Categories Bread Recipes
Time 3h45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- For the Garlic-Herb Butter: In a food processor, combine parsley, thyme, garlic, and cheese and pulse until mixture has the texture of a paste. Add butter; pulse until fully combined and mixture has a vivid green color. Season with 1 teaspoon salt and freshly ground pepper to taste; pulse to incorporate. This can be made up to a week in advance and refrigerated in an airtight container. Return to room temperature before using.
- For the Dough: Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Beat egg and add to bowl along with milk, sugar, salt, flour, and butter. Stir until a loose, slightly tacky dough forms (it will firm up when kneaded). Turn out onto a floured surface and knead until smooth and supple, about 5 minutes.
- Transfer to a buttered bowl, cover with plastic wrap, and let stand in a warm, draft-free area until doubled in volume, about 1 hour. (Dough can be covered at this point and refrigerated up to 24 hours.)
- To Assemble: Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread garlic-herb butter evenly over surface, all the way to edges. Starting at a long end, roll dough into a tight cylinder, pinching seam to seal. Transfer to baking sheet; refrigerate until firm, about 30 minutes.
- Cut lengthwise through dough down center of log, leaving about 1/2 inch intact at one end; turn cut-sides up. Lift one length up and over the other; repeat with second length. Continue to overlap pieces to form a log. It should be about 22 inches long; if not, stretch it a bit to lengthen. Shape into a 9 1/2-inch-diameter circle, and pinch ends to seal.
- Cover loosely with plastic; let stand until soft and nearly doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes. Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely. Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.
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
MARTHA STEWART'S ALL AMERICAN MEATLOAF
This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.
Provided by Pokey in San Antonio
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400°F.
- Process or crumble the bread and combine with the minced vegetables in a large bowl.
- Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
- Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
- Form the meat mixture into and elongated loaf on the parchment paper.
- Mix the next 3 ingredients together and baste the loaf--set aside.
- Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
- Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.
HOMEMADE GARLIC BREAD
If you're a garlic lover this garlic bread recipe's for you! Garlic, butter, olive oil, and freshly baked bread-what else can you ask for? Try this recipe today--you won't regret it!
Provided by Margaritas On The Rocks
Categories Appetizers and Snacks Garlic Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
- Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
- Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 33.3 g, Cholesterol 30.5 mg, Fat 17.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 8.3 g, Sodium 596.8 mg, Sugar 1.7 g
MULTIGRAIN BREAD (MARTHA STEWART)
I watched this on Martha Bakes and it looked so good I am posting it for safekeeping. :) The bulgar has to be soaked for 30 minutes in boiled water and then cooled and the wheat berries have to be soaked overnight and cooked for 90 minutes and cooled. So, it takes some time in preparation to make the bread. But it is worth the extra effort.
Provided by Sharon123
Categories Yeast Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- In a small bowl or liquid measuring cup, 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 dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue 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 doubled 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 and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
Nutrition Facts : Calories 2311.8, Fat 61.9, SaturatedFat 18.7, Cholesterol 61.1, Sodium 7054.5, Carbohydrate 388.6, Fiber 57.9, Sugar 29.4, Protein 71.8
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