HERBED GARLIC BREAD
Steps:
- Preheat oven to 350 degrees F.
- For the bread, stir together the butter, mashed garlic, and herbs in a small
- bowl and season with salt and pepper. Tear open the loaf of bread
- lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.
WHOLE-GRAIN HERBED GARLIC BREAD RECIPE - (4.6/5)
Provided by á-61574
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Place the garlic on a double-thick square of aluminum foil, drizzle with 1/2 teaspoon of the oil and fold up the foil to enclose the garlic securely. Place the garlic directly on the oven rack and bake until it is golden brown and meltingly soft, about 1 hour. Unwrap and set aside until cool enough to handle, about 5 minutes. Combine the parsley, thyme and remaining 1 1/2 teaspoons olive oil in a small bowl. Remove the roasted garlic cloves from the white papery husks with the tip of a butter knife and place them in the bowl. Mash with a fork until smooth and spreadable. Spread the mixture evenly over the bread halves and sprinkle with the Parmesan and salt to taste. Place on a baking sheet and broil (about 6 inches from the heat source) until the top is just browned, about 2 minutes. Cut into 4 pieces and serve warm. Cook's note: Halve the head of garlic horizontally, exposing a section of all the cloves. Use the bottom half for this recipe, and reserve top half for another use.
GARLIC AND HERB BREAD
This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.
Provided by Sandy Speer
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 12
Steps:
- For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 4 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 3.2 g
HERBED GARLIC BREAD
I use either French or Vienna bread for this recipe. The Parmesan cheese complements the garlic nicely.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Slice bread, but not all the way through, leaving slices attached at the bottom. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.). Bake at 325° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
DELICIOUS AND EASY HERBED GARLIC BREAD
Make and share this Delicious and Easy Herbed Garlic Bread recipe from Food.com.
Provided by -------
Categories Yeast Breads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place first 5 ingredients in small saucepan and warm over low heat until butter is melted.
- Slice bread.
- GENEROUSLY brush herbed butter on each slice.
- Sprinkle with minced garlic, Parmesan cheese, and parsley.
- Place in very hot oven or broiler for a few minutes until slightly browned.
- Enjoy!
Nutrition Facts : Calories 185.1, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 217.5, Carbohydrate 9.7, Fiber 0.5, Sugar 0.4, Protein 2.2
HERBED WHOLE GRAIN BREAD OR ROLLS
A high-fiber, nutritious, delicious alternative to mass-produced 'empty' bread, one that goes extremely well with salads, ethnic foods, grilled meats, and for gourmet sandwiches when made into rolls or sub/French rolls. I've experimented with dozens of variations of herbs and flour mixtures, and this one works great 'every time', so to speak.
Provided by Pamela Joyce Ochsner
Categories Yeast Breads
Time 1h30m
Yield 2-4 medium or large loaves, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- warm milk, water, shortening, sugar, and salt together in either a pan on the stove or a food processor in the microwave until it is very warm to the touch, but not hot. (if you can handle it/touch it without harming yourself, it's about right to hatch yeast).
- stir in or process wheat flour and rye flour until well mixed and let stand five minutes to absorb moisture. (It's very important to allow this to stand for five minutes so that these high-fiber grains absorb as much moisture as they'll need to in order to prevent dry/grainy bread later).
- blend in egg.
- stir in or process *gently* the yeast and allow it to sit for ten minutes to soften.
- Add small batches of white flour and process well until well incorporated until a manageable 'non-clinging' dough is formed. Do not add until stiff or dry.
- Knead gently until semi-smooth and it holds its shape together.
- Grease large 2 quart bowl with butter or shortening, press dough down into the greased bowl, then turn right side up and cover with a warm damp towel and let rise 20 minutes.
- Knock air out of risen dough and shape into 4 small to medium loaves or two large loaves; grease four medium bread or two large bread pans. Press loaves down into greased pans, turn right side up, and cover again with warm damp towel. Let rise until double in bulk.
- Bake large loaves or baguettes for 30 minutes at 350 degrees.
- Bake medium loaves at 375 degrees for 30 minutes.
- Bake bread rolls at 400 degrees for 25-30 minutes.
- Bake French rolls at 375 degrees for 30 minutes.
- When bread is browned on top and crust is browned, remove from pans, brush immediately with butter, and let cool. Brush again with butter when cool enough to handle with hands. (At this point, I usually take all my fresh-washed pans and put them back into the warm oven upside down to dry and prevent damage to my pans).
Nutrition Facts : Calories 635.2, Fat 21, SaturatedFat 5.6, Cholesterol 35.1, Sodium 422.9, Carbohydrate 96.1, Fiber 7.1, Sugar 4.7, Protein 16.5
WHOLE WHEAT HERB BREAD
"When our family lived at home, I'd make eight loaves of this bread at a time," recalls Madeleine DeGruchy of Frankville, Nova Scotia. "Now that it's just my husband and me, I share with neighbors."
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water. Add the whole wheat flour, sugar, chives, dill, shortening, salt and 1-1/2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into two loaves. Place in 8x4-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 78 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate, Fiber 2g protein.
HERBED GARLIC BREAD
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
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.
HERBED GARLIC BREAD
There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food - this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.
Provided by Samin Nosrat
Categories weeknight, breads, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Arrange a rack in the center of your oven, and preheat to 400.
- Bloom half the garlic: Thinly slice 7 of the cloves. Melt 2 tablespoons butter in a small saucepan over medium-low heat, and add garlic. Cook, stirring and swirling constantly, 7 to 8 minutes, or until the garlic is aromatic and tender. Do not allow it to take on any color. (If you sense it starting to brown, remove the pan from heat, and add a few drops of water.) Pour garlic and butter into a heatproof bowl, and set aside to cool to room temperature.
- Very roughly chop remaining garlic, then place in the bowl of a mortar. Add a generous pinch of salt, and pound to a very fine paste.
- Place the cooled garlic butter in the bowl of a food processor along with the garlic paste, chopped parsley, chopped chives and chopped basil. Pulse until everything is very finely chopped, stopping to scrape down the sides of the bowl with a spatula as needed. Add remaining butter, Parmesan and black pepper. Pulse to combine, again stopping to scrape down the sides of the bowl with a spatula. Taste, and add salt as needed.
- Deeply score the loaf of bread in 1-inch slices, but don't cut all the way through. Use an offset spatula or butter knife to generously spread garlic butter on one side of each slice, as far down as you can reach.
- Wrap the bread in aluminum foil, and place on a baking sheet. Bake on the center rack for 10 minutes, rotate the loaf 180 degrees and bake 10 minutes more. Unwrap the loaf, return it to the baking sheet and bake for 12 to 15 minutes, or until the crust is brown and crisp. Remove from the oven, and let cool slightly.
- Meanwhile, in a medium bowl, combine the parsley leaves and chive pieces. Tear the basil leaves into the bowl in 1-inch pieces. Add a pinch of salt, and dress lightly with a few drops of olive oil. Stuff herb salad into the bread crevices, and serve the loaf immediately.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 263 milligrams, Sugar 3 grams, TransFat 0 grams
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