True Garlic Bread Recipes

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

HOMEMADE GARLIC BREAD

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.

GARLIC BREAD

Steps:

• In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

TRUE GARLIC BREAD

Steps:

• Cream together the garlic puree and butter.
• (This may be done days in advance and refrigerated. Bring to room temperature before using).
• Combine the yeast with 1/2 cup warm water in large bowl.
• Stir with a fork or small whisk.
• Add an additional 2 1/2 cups water.
• Add salt.
• Stir in the flour, 1 c at a time, beginning with the whole wheat.
• Use a whisk until the dough becomes stiff, then switch to a wooden spoon.
• Turn the dough onto a well floured work surface.
• Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic.
• Add more flour as you knead if necessary.
• The dough is ready if you can poke to fingers into it and the resulting indentations spring back.
• Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl.
• Knead the dough a few more turns, then form it into a ball and place it in the bowl.
• Turn it to coat with butter.
• Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
• It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down.
• Knead it a few times and then let it rest.
• Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal.
• Divide the dough into 3 equal parts.
• While you work with 1 piece, keep the other 2 covered.
• Flour your work surface.
• With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide.
• Spread it with softened garlic butter.
• Roll the long edge toward the opposite long edge, as if you were rolling up a rug.
• Pinch ends closed.
• Place loaves on the baking sheets.
• With a sharp knife or razor blade, slash the loaves lightly at 2-inch intervals.
• Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
• Meanwhile preheat oven to 400 degrees F.
• Bake for 35 to 40 minutes with a pan of boiling water on the oven floor.
• Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles.
• The loaf should sound hollow.
• Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.

40-CLOVE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Place a sheet of foil on a small baking sheet and line another baking sheet with parchment paper.
• Cut ½ inch off the tops of the garlic heads and place on the baking sheet with the foil. Drizzle the garlic with the olive oil and season with 1 teaspoon salt and the black pepper. Place the tops back on each garlic bulb. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 30 minutes, until cool enough to handle. Leave the oven on.
• Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Mash with a fork until a thick paste forms (some chunks are okay).
• Add the butter, parsley, oregano, and remaining ½ teaspoon salt and stir to combine.
• Using a serrated knife, carefully cut the bread into 1-inch-thick (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
• Place the loaf on the parchment-lined baking sheet and stuff the mozzarella between the bread slices. Spread the roasted garlic butter over the entire loaf.
• Place the loaf into the oven and bake until the cheese is melted and the top of the loaf is golden brown and crispy, 25-30 minutes.
• Remove the loaf from the oven and transfer to a serving platter. Grate the Parmesan cheese directly over the top. Serve hot.
• Enjoy!

THE ULTIMATE GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• Melt butter and mix with minced garlic, salt and herbs. Set aside.
• With a serrated knife, cut bread diagonally into roughly 1 inch diamonds, but make sure to not cut all the way through bread (you want it to still stay together as a loaf).
• With your fingers or a knife, separate each crack and drizzle in some garlic butter.
• Stuff some cheese into each crack as well.
• Wrap in aluminum foil and bake on cookie sheet for 15 minutes. Uncover and bake for about 5 more minutes.
• By this point, all the cheese should be melted, and the outside should be nice and crusty. Serve immediately.