Buttery Garlic Bread Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

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:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.
• Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
• Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
• Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

Steps:

• In a small saucepan, melt butter; add olive oil and garlic.
• Warm over medium heat for 1 minute.
• Add black pepper and oregano.
• Cut loaves in half lengthwise and brush with garlic butter mixture.
• Sprinkle with parsley and toast on a grill or under a broiler until golden brown.
• Serve immediately.

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 a small bowl, combine softened butter, minced garlic and parmesan cheese.
• Season with Italian seasoning, pepper and paprika.
• Mix until smooth.

Steps:

• In a large bowl, mix together the yeast and flour. Make a well in the centre and pour in the water and olive oil.Stir well to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes. Place dough in a lightly oiled mixing bowl and cover with clingfilm. Leave to stand in a warm place for 45 - 60 minutes or until doubled in size.
• Turn out dough onto a lightly floured surface and knead for 5 minutes. Cut into 8 equal pieces and roll into 10cm/4inch circles. Put on 20 baking sheets. Cover and leave for 20 minutes. Preheat oven to 220C/425F/Gas7.
• Melt butter in a pan with coriander and garlic. Spoon three quarters over breads. Season with salt. Bake for 25 - 30 minutes until golden. Brush with remaining herb butter. Serve.
• You could add cumin seeds to the dough which will give a spicy sweet flavour which goes well with curries.

Steps:

• Add all except the yeast and the water to the machine or mixer.
• Bloom the yeast in the water then add to the mix. Push start or knead in the mixer for about 10 minutes.
• If using a stand mixer, let rest for an hour( in a covered bowl), then mix again for 5 minutes. Rest an additional hour.
• Bake at 400 degrees till golden brown ( about 25 minutes for my oven).

Steps:

• Finely chop garlic.
• Mix first five (5)ingredients in microwave safe bowl.
• Microwave 1 minute until butter is melted.
• Stir and pour over sliced open french bread.
• Top with cheese and broil until golden brown and cheese is melted.

Steps:

• Preheat oven to 400 degrees with a rack in the top position. Slice bread in half horizontally. In a small bowl, mix together butter, garlic, and salt. Spread seasoned butter on cut sides of both bread halves.
• Reclose halves to form a sandwich, and wrap in aluminum foil. Bake 10 minutes. Switch oven setting to broil. Remove bread from oven, and remove foil.
• Lay bread halves, cut side up, on a baking sheet. Place under broiler until butter bubbles and edges of bread start to turn brown, about 30 seconds. Let cool slightly, then slice into serving pieces.

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:

• Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

Steps:

• Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.