Fabulous Garlic Bread Recipes

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.

Steps:

• Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
• Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

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.

Steps:

• In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
• Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
• Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
• Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
• Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.
• Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
• Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Steps:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.

Steps:

• Pour warm water into a large, warm mixing bowl.
• Stir in sugar, salt, oil, 3 cups of flour, and yeast.
• Beat vigorously for 2-3 minutes.
• Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
• Allow dough to rest 10 minutes; then stir down.
• Allow dough to rest another 10 minutes and stir down again.
• Repeat this process until dough has been stirred down 5 times.
• Turn dough onto floured surface.
• Knead only enough to coat the dough with flour so it can be handled.
• Divide dough into 2 parts.
• Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
• Pinch ends to seal.
• Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
• Cover lightly and let rise at room temperature for 30 minutes.
• With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
• Brush each loaf with beaten egg.
• Bake immediately at 400°F for 20-30 minutes or until golden brown.
• Remove from baking sheet and cool on wire racks.
• *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.

Steps:

• Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, and half of the flour and yeast.
• Beat vigorously for 2 or 3 minutes.
• Stir in remaining flour until all dry ingredients are completely mixed inches.
• Let your dough mixer or machine kneed the dough for a further 8 minutes to really get the gluten working in the flour to create a softer bread.
• Once the mixing is done, transfer dough to a greased bowl and cover with a dough towel or plastic wrap.
• Let the dough rest for 20 minutes. (Time this.)
• At the end of the 20 minutes, punch the dough down; two punches should do it.
• Then set the time again for 10 minutes; at the end of the 10 minutes, punch the dough down again.
• Repeat the ten minute intervals five times.
• After the 5th time of punching down the dough, turn the dough onto a floured board; knead only enough to coat dough with enough flour so that it can be handled.
• Divide the dough into 2 parts.
• Roll each part of dough into a rectangle about 4 x 12 inches and roll up like a jelly roll, rolling from the long side.
• Pinch end to seal.
• Arrange on a cookie sheet sprayed with Pam spray and sprinkled with cornmeal.
• Allow the two loaves to rise for a further 30 minutes.
• With a very sharp knife, cut 4 gashes at an angle on top, then brush with beaten whole egg.
• If desired, sprinkle with sesame or poppy seeds.
• Bake immediately at 400 degrees for 25 minutes or until light to medium brown.
• Remove from baking sheets immediately and cool.

Steps:

• Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
• Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
• Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
• Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.