Basil Parmesan Bread Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Steps:

• Light a grill or turn heat to high. Drizzle both sides of bread with olive oil and grill for 2 to 3 minutes without turning, until one side is crisp and beginning to char.
• Remove bread from grill and rub grilled side thoroughly with the cut garlic. Evenly distribute Parmesan on the grilled side and return toast to the grill, cheese side up. Close lid and cook for another 2 to 3 minutes, or until cheese is melted. Transfer to a cutting board, slice each piece of toast in half and serve garnished with basil leaves.

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Steps:

• Heat oven to 400 degrees.
• Lightly oil a baking sheet with olive oil.
• In a large bowl, combine flour, yeast, salt, pepper, and parmesan.
• Add beer add mix until dough just barely comes together.
• Turn dough out onto lightly floured surface.
• Sprinkle with basil and knead gently until well incorporated.
• Shape dough into a round loaf and place on baking sheet.
• Bake for 40-45 minutes or until toothpick comes out clean.
• Cool loaf on wire rack.
• Wait at least 10 minutes before slicing.

Steps:

• Place the chopped onion in a bowl and pour boiling water over it. After 15 seconds, drain and blot dry with paper towels. Set aside.
• Combine the yeast with the half-cup of water. Add one and a half cups of the flour and mix. Turn the dough out on a lightly floured board and knead it for about eight minutes until it is smooth and elastic. Pour one tablespoon of the olive oil in a bowl, add the dough, turning once to cover with the oil. Drape a lightly dampened towel over the bowl and let the dough rise in a warm, draft-free spot until doubled in bulk. This will take one and a half hours with rapid-rise yeast, or three hours with regular yeast.
• Punch down the dough, add the onion, a quarter-cup of water, three tablespoons of olive oil, the cup of Parmesan cheese, the remaining flour, the basil and two teaspoons salt, and mix. Turn the dough out onto a lightly floured board and knead it for eight minutes, or until it is smooth and elastic, adding small amounts of additional flour if needed.
• Preheat the oven to 400 degrees.
• Roll the dough into a large circle measuring about 15 inches in diameter and about a quarter-inch thick, and transfer it to a heavy cookie sheet. Using your fingertips, make several indentations in the dough, so the surface is irregular. Brush with two tablespoons of olive oil and sprinkle on two teaspoons of coarse salt. Bake in the top half of the oven for 20 to 25 minutes, or until the focaccia is golden brown and crisp. (You may prepare the recipe ahead to this point, but leave the baked focaccia at room temperature.)
• To prepare the topping, combine the olive oil, garlic, basil, salt and pepper. Lay the sliced tomatoes in an overlapping pattern on the focaccia and spoon the olive-oil mixture over them. Return the focaccia to the oven for two minutes. Sprinkle with three tablespoons of Parmesan and return the focaccia to the oven just until the cheese is melted and lightly browned, about one to two minutes. Remove from the oven and cut into large slices. Serve.

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Steps:

• Mix garlic, basil and parmesan with the amount of water recommended for the bread mix / machine.
• Cook bread mix and yeast in normal manner adding the above mixture at the step water is added (normally first).