Crusty Onion Horseradish Garlic Bread Loaf Recipes

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:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

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.

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:

• 1. This is a batter method bread. It is lighter and easier to handle but also requires no kneading or shaping. The batter can be thick or thin , in this case it is a little thick- a casserole bread. But in any case the yeast batter is merely mixed and then allowed to rise in the bowl or in the baking pan. The texture of the finished product is delightfully different- a new treat. When doubled in bulk, the batter looks moist and somewhat rough with small bubbles just under the surface. The top is not tightly stretched as in a dough but slightly rounded and soft until baked.
• 2. In a skillet heat the oil over medium heat. Cook both types of onions for about 5 minutes, until soft. Add brown sugar and reduce heat to low. stirring until onions are golden brown. Season with a bit of salt. Set aside to cool.
• 3. In a large mixing bowl, combine flour and salt. Dissolve the yeast in warm water and add to the flour. Mix together well then add the cooled onion mixture and onion greens.(the brown sugar in the onions helps the dough to ferment). Knead until mixture pulls away for the side of the bowl. Adding a little more flour if needed. Place dough in a greased bowl. Cover and let set for about 1 hour;until double in size.
• 4. Preheat oven to 450^. Generously grease a large loaf pan 5x9-inch or bake a round loaf, in a casserole dish.Place a small bowl of boiling water(about 1 cup of water) in the hot oven- then place the loaf of bread in the oven.( this will create steam and make for a crusty bread.)Bake for 25-30 minutes. Remove bread from pan or tray to cool on a wire rack.