GARLIC BUBBLE LOAF
I tweaked my friend's family recipe for pull-apart rolls, and here's the result. This homemade garlic bread loaf is a must for your next pasta night, when everyone will have fun pulling off each rich and buttery piece. -Lynn Nichols, Bartlett, Nebraska
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, 6-8 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. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in 2 grease 9x5-in. loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 35-40 minutes. Cool for 10 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
HOMEMADE GARLIC BREAD
If you're a garlic lover this garlic bread recipe's for you! Garlic, butter, olive oil, and freshly baked bread-what else can you ask for? Try this recipe today--you won't regret it!
Provided by Margaritas On The Rocks
Categories Appetizers and Snacks Garlic Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 33.3 g, Cholesterol 30.5 mg, Fat 17.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 8.3 g, Sodium 596.8 mg, Sugar 1.7 g
GARLIC HERB BUBBLE LOAF
I adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it's wonderful with a hot bowl of potato soup. -Katie Crill, Priest River, Idaho
Provided by Taste of Home
Time 1h
Yield 18 servings.
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into 36 pieces. Shape each piece into a ball. In a shallow bowl, combine butter, garlic and herbs. Dip each ball in mixture; place in an ungreased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 35-40 minutes or until golden brown (cover loosely with foil if bread browns too quickly). Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GARLIC MEATLOAF
My husband loves this meatloaf. Beware it will give you indigestion, but we love it so much we eat it anyway.
Provided by slbarlow
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350.
- In your food processor, pulse the onion, carrots, garlic, and horseradish until fine. Add to ground beef.
- Pulse the dry ingredients: croutons, chili powder, salt, & peppers, and add them to bowl with meat and veggies and mix.
- Mold into a loaf shape with your hands in a pan that has a lip and place in oven.
- Mix together remaining ingredients ( ketchup, honey, cumin, Worcestershire, and Louisiana hot sauce).
- After 15 mins, start basting loaf with mixture.
- The meatloaf is done when the temperature reaches 160 about 40 min.
GARLIC BREAD
You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.
Provided by Ali Slagle
Categories dinner, weekday, breads, side dish
Time 30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
- Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
- Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.
ROASTED ROSEMARY GARLIC LOAF RECIPE BY TASTY
Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. This savory loaf is super versatile and tastes fantastic dipped in sauce, toasted, or as part of a sandwich. Kick up your avocado toast game with this yummy bread.
Provided by Merle O'Neal
Categories Bakery Goods
Time 3h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C).
- Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
- Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
- Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
- In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
- In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
- Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
- Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
- Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
- Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
- Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
- Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
- Slice the bread and serve as desired.
- Enjoy!
Nutrition Facts : Calories 2018 calories, Carbohydrate 316 grams, Fat 62 grams, Fiber 25 grams, Protein 55 grams, Sugar 1 gram
CHEESE & GARLIC PULL-APART LOAF
Make this tasty cheese and garlic loaf to use up leftover cheddar and parmesan. It makes a great savoury snack, or an easy lunch with cold meats
Provided by Lulu Grimes
Categories Afternoon tea, Lunch, Side dish, Snack
Time 1h20m
Number Of Ingredients 6
Steps:
- Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
- Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
- Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
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ROASTED GARLIC LOAF | LODGE CAST IRON
From lodgecastiron.com
Servings 8Published Feb 23, 2021Category Baking Recipes
- Set oven to 400° F. Wrap garlic loosely in aluminum foil and roast for 30 minutes.
- Combine yeast, sugar, and water and let sit 5 minutes. Add roasted garlic and salt to the water mixture. Using a wooden spoon, slowly mix in the flour until the flour is fully incorporated.
- Move dough to a greased bowl and coat with one tablespoon of olive oil. Cover with plastic wrap and set in a warm place until doubled, 1 hour.
- Remove the dough to a floured countertop and shape into a rectangle. Take two corners of the dough and fold the rectangle in half. Repeat 3 times.
- Shape the dough into a ball and place inside a well-floured medium mixing bowl, seam-side up. Let rise 30 minutes.
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