Garlic Parsley French Bread Recipes

Steps:

• 1. Stir the margarine until creamy. Add garlic and parsley, and mix well. (I use a butter knife for this.) This is enough mixture to do 2 loaves.
• 2. Slice the loaf of bread in half, lengthwise. Spread a liberal amount of the mixture on the open slices.
• 3. OPTIONAL: Use a napkin, paper towel, or other straight edges to sprinkle paprika onto buttered bread. Be creative with your designs!!!
• 4. Bake, uncovered, at 350 degrees for 15 minutes. Slice & serve!!!!

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.

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:

• In a bowl or food processor, blend butter, oil and Parmesan cheese. Add garlic, parsley and lemon-pepper; mix or process until smooth. , Slice the bread on the diagonal but not all the way through, leaving slices attached at the bottom. Spread butter mixture on one side of each slice and over the top. Wrap in foil and bake at 400° for 15-20 minutes.

Steps:

• Preheat oven to 350°F.
• With motor running, drop garlic cloves into food processor and run until garlic is finely chopped.
• Cook garlic in butter with 1/4 teaspoon each of salt and pepper in a small heavy saucepan over medium heat, stirring, until pale golden, about 2 minutes. Remove from heat.
• Pulse parsley in food processor until finely chopped, then stir into butter.
• Cut baguette crosswise at 1-inch intervals, not slicing all the way through. Put bread on a large sheet of foil, then spoon about 1 tsp butter into each cut. Wrap foil tightly around bread and bake until heated through, about 10 minutes.

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.

Steps:

• Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.

Steps:

• In a small food processor or a blender puree the garlic with the salt, the butter, and the oil until the mixture is smooth, transfer the mixture to a small bowl, and stir in the parsley. Cut each baguette crosswise with a serrated knife into 1-inch sections without cutting all the way through to the bottom, spread some of the garlic mixture in each cut, and spread the remaining mixture on the tops of the baguettes. Wrap each baguette loosely in foil and bake the bread in a preheated 375°F. oven for 10 minutes. Open the foil to expose the tops of the baguettes and bake the bread for 5 minutes more, or until it is hot and crusty.