Crunchy Garlic Bread Recipes

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 medium size bowl add butter and allow butter to sit for a couple of hours to come to room temperature. You can also microwave until it is at room temperature as well, but do not allow butter to melt!
• Preheat oven to 350 degrees.
• Add the garlic and parsley to the butter and mix well.
• Rub the basil and oregano between the palms of your hands to release the flavor and throw in the bowl. Mix content of the bowl well.
• Remove about 1/3 of the Garlic Butter Spread to use later.
• Cut your bread in half the long way. Spread about 2/3 of the Garlic Butter Spread onto the halves of the bread. Place each half directly on your oven rack and bake for 10 minutes.
• Remove from oven and allow bread to cool until you can handle the loaves.
• Turn oven to broil.
• Slice bread into thick slices (about 2" thick). Place bread on cookie sheet and spread with the extra Garlic Butter Spread.
• Place cookie sheet in oven and broil bread slices for 3 - 5 minutes, or until nicely browned to your taste. Make sure to watch VERY carefully so bread does not burn.
• Place a large clean kitchen towel in a bread basket and wrap the towel over the bread until served but no more than a couple of minutes or bread could get soggy!
• In my house, this serves about 3 or 4 because we eat this bread like CRAZY!

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

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 oven to 450 degrees F.
• Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
• Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
• Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month).
• Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges.
• Slice, cool, and serve!
• Enjoy!

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Steps:

• Put the butter in a bowl, add the garlic and mix well. Spoon the butter out onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together.
• Remove the cling film from the butter and thinly slice on a chopping board. Press each butter slice between the slices of bread.
• Wrap the baguette in foil, place on a tray and bake for 5-6 mins, then peel back the foil. Cook for a further 4-5 mins to crisp up.

Steps:

• Preheat oven to 375 degrees.
• Mix butter; parmesan cheese, parsley, garlic powder and thyme together in small bowl.
• Slice bread in half longwise.
• Spread small amount of butter mixture on one side of loaf.
• Next, cut loaf in slices and spread a little butter mixture between each slice.
• Spread remaining butter mixture over loaf of bread (like icing).
• Bake on foil covered cookie sheet for 20-25 minutes or until brown.

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine the garlic and oil, mix well.
• In another bowl, combine parsley, thyme, marjoram and paprika.
• Add Parmesan; mix well.
• Cut each loaf crosswise into diagonal slices, without cutting all the way through.
• Brush cut sides of slices with garlic oil.
• Sprinkle herb mixture between slices.
• Wrap each loaf in foil, place on a baking sheet. Bake until heated through, about 10 to 15 minutes.
• Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately.
• FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
• Freeze up to 1 month.
• To heat, preheat oven to 350°F.
• Remove foil and plastic wrap from loaves; rewrap in foil.
• Place on a baking sheet and bake until heated through, about 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees. Cook garlic cloves in boiling water for 2 minutes; remove and finely chop.
• In a small bowl, mix garlic with butter, mint or parsley, and salt to taste.
• Spread butter mixture on cut sides of bread. Sandwich together. Bake until crusty and butter has melted, about 10 minutes.

Steps:

• Combine all ingredients in a parchment lined baking dish. Bake at 375* for 10 minutes. Stir and return to oven for 5 minutes. Stir and if garlic is crispy but not burned, remove from oven. If not yet crispy, return to the oven for up to 5 more minutes, checking often so that garlic doesn't burn. Serve in shallow dishes with your favorite crusty bread, adding additional olive oil if desired.

Steps:

• Preheat oven to 375F degrees.
• Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
• Rub slices and top of loaf with cut sides of garlic.
• Mince garlic.
• Combine butter, garlic, parsley and Parmesan.
• Spread butter mixture between bread slices and on top of loaf.
• Wrap bread in foil leaving top partially uncovered.
• Bake until heated through, about 15 minutes.