Oregano Garlic Sourdough Bread Recipes

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ARTISAN SOURDOUGH GARLIC BREAD



Artisan Sourdough Garlic Bread image

I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!!

Provided by startnover

Categories     Sourdough Breads

Time 23h45m

Yield 1 large loaf

Number Of Ingredients 9

1/4 teaspoon sourdough starter
2 cups flour
1 cup warm water
3 cups flour
3/4 cup warm water
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast
2/3 cup whole garlic clove (you may prefer more or less to your taste)

Steps:

  • The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
  • When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
  • Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
  • Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
  • Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
  • Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
  • Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
  • Preheat oven to 475°F.
  • Slash the top of the loaf 4 times with a sharp knife.
  • Spritz loaf and oven with water.
  • Bake in 475°F oven for 3 minutes spraying 2 more times.
  • Turn the oven down to 375°F (if it is baking to fast try 350°F).
  • Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
  • Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
  • This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.

OREGANO GARLIC BREAD



Oregano Garlic Bread image

"When making spaghetti one night, I created this recipe to use up left over sub rolls," says Laura Winemiller of Delta, Pennsylvania. "It's simple to increase when you're having guests for dinner."

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 6

4-1/2 teaspoons butter, softened
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dried oregano
1/8 teaspoon paprika
1 submarine bun (about 6 inches) , halved lengthwise

Steps:

  • In a small bowl, combine the butter and seasonings; spread over cut sides of bun. Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until toasted.

Nutrition Facts : Calories 271 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 465mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

ITALIAN HERB BREAD I



Italian Herb Bread I image

This aromatic bread can be served with dinner, or the dough can be used for pizza.

Provided by Ann Barr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

Steps:

  • Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  • Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
  • Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  • Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g

OREGANO GARLIC SOURDOUGH BREAD



Oregano Garlic Sourdough Bread image

I discovered this special sourdough bread at a local grocery store, where they had samples. My husband is Italian and can't get enough garlic flavor in whatever I cook. - Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Time 15m

Yield 2 servings.

Number Of Ingredients 4

2 slices sourdough bread
2 tablespoons butter, softened
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Steps:

  • Spread bread with butter; sprinkle with oregano and garlic powder. Place bread on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

Nutrition Facts : Calories 198 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 289mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

DURUM HERB CHEESE SOURDOUGH BREAD



Durum Herb Cheese Sourdough Bread image

Durum wheat, garlic, herbs and provolone cheese make this sourdough bread a delicious accompaniment to a Mediterranean dinner, or the perfect bread to have with tomatoes and cured meats like sopressata, prosciutto, or salami.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Number Of Ingredients 13

Sauté
2 Tbsp olive oil
4 cloves of garlic minced
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp ground black pepper
Dough
230 g whole durum flour (1.5 cups)
230 g bread flour (1.5 cups)
200 g chopped slices of provolone (7 oz)
1 1/2 tsp salt
360 g water (1.5 cups)
80 g active starter (1/3 cup)

Steps:

  • Sauté the herbs, garlic, and pepper in olive oil and set aside to cool. If you want impressive garlic power, use all four cloves (or more) and just warm the minced garlic in the oil. If you want muted garlic flavor, you can reduce the quantity of garlic and/or heat to the point of softness.
  • Measure and prepare in a bowl the dry ingredients of the dough, including the cheese.
  • Add the water, starter and sautéed ingredients to the dry ingredients and mix.
  • Cover the dough and set it aside at room temp for one hour.
  • After one hour, stretch and fold the dough four times as per the first video here. To summarize the video instructions: scrape the dough loose from the bowl with a wet scraper, lift it out with two hands, fold it in thirds. Then do the same from the opposite sides of the dough.
  • Put the dough back in the bowl, cover and set a timer for twenty minutes.
  • Repeat this three more times. This is four stretch and folds over the course of the second hour since mixing (1:00, 1:20, 1:40 and 2:00 hours). You should notice a big difference in the pliability of the dough over the course of the stretching and folding.
  • Let dough ferment for an additional 6-12 hours depending on room temp (that is 8-14 hours total since mixing up the dough).
  • Scrape the dough out of its bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video for more details on folding and shaping.
  • Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. I sprinkled flour directly into an oval coiled rattan basket.
  • Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a batard shape.
  • Lay your dough in the basket, seam side down and cover.
  • Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
  • Preheat the oven and your baking vessel to 500 F for thirty minutes before the proofing time is up.
  • Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a razor or allow the existing seams to open up.
  • Bake until the internal temp is around 205 F.
  • 30 minutes at 500 degrees, lid on.
  • 10 minutes at 450 degrees, lid off.
  • Variations
  • Eliminate the stretching and folding. The loaf may be a bit flatter, but the crumb will still be open and the taste delicious.
  • Reserve the herb-garlic sauté until after the bulk fermentation, and then spread it onto the dough when you fold it in thirds. This works best if you strain or squeeze out the oil from the sauté. The crumb will have a swirly pattern of herbs.
  • Use mozzarella cheese cut in chunks instead of provolone. The crumb will be open from the melting chunks and the cheese flavor is milder. Consider adding an additional 1/2 tsp of salt.
  • Use provolone in slices that you add after the bulk fermentation and while folding in thirds. This creates a strange crumb with long open layers.
  • (Pictures of these variations are below the photographic instructions.)

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