Delicious And Easy Herbed Garlic Bread Recipes

Steps:

• Slice a loaf of Italian bread, stopping short of the bottom so the loaf stays intact. Melt 4 tablespoons butter with 1 tablespoon olive oil; add 2 to 3 minced garlic cloves and 1/2 teaspoon salt and cook, stirring, 2 minutes. Stir in 2 tablespoons chopped parsley. Spread the garlic mixture between the bread slices; wrap in foil and bake at 375 degrees F, 15 minutes. Unwrap and bake until crisp, 5 more minutes.

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 375 degrees F. Place the garlic on a double-thick square of aluminum foil, drizzle with 1/2 teaspoon of the oil and fold up the foil to enclose the garlic securely. Place the garlic directly on the oven rack and bake until it is golden brown and meltingly soft, about 1 hour. Unwrap and set aside until cool enough to handle, about 5 minutes.
• Combine the parsley, thyme and remaining 1 1/2 teaspoons olive oil in a small bowl. Remove the roasted garlic cloves from the white papery husks with the tip of a butter knife and place them in the bowl. Mash with a fork until smooth and spreadable. Spread the mixture evenly over the bread halves and sprinkle with the Parmesan and salt to taste. Place on a baking sheet and broil (about 6 inches from the heat source) until the top is just browned, about 2 minutes. Cut into 4 pieces and serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
• Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.

Steps:

• Arrange a rack in the center of your oven, and preheat to 400.
• Bloom half the garlic: Thinly slice 7 of the cloves. Melt 2 tablespoons butter in a small saucepan over medium-low heat, and add garlic. Cook, stirring and swirling constantly, 7 to 8 minutes, or until the garlic is aromatic and tender. Do not allow it to take on any color. (If you sense it starting to brown, remove the pan from heat, and add a few drops of water.) Pour garlic and butter into a heatproof bowl, and set aside to cool to room temperature.
• Very roughly chop remaining garlic, then place in the bowl of a mortar. Add a generous pinch of salt, and pound to a very fine paste.
• Place the cooled garlic butter in the bowl of a food processor along with the garlic paste, chopped parsley, chopped chives and chopped basil. Pulse until everything is very finely chopped, stopping to scrape down the sides of the bowl with a spatula as needed. Add remaining butter, Parmesan and black pepper. Pulse to combine, again stopping to scrape down the sides of the bowl with a spatula. Taste, and add salt as needed.
• Deeply score the loaf of bread in 1-inch slices, but don't cut all the way through. Use an offset spatula or butter knife to generously spread garlic butter on one side of each slice, as far down as you can reach.
• Wrap the bread in aluminum foil, and place on a baking sheet. Bake on the center rack for 10 minutes, rotate the loaf 180 degrees and bake 10 minutes more. Unwrap the loaf, return it to the baking sheet and bake for 12 to 15 minutes, or until the crust is brown and crisp. Remove from the oven, and let cool slightly.
• Meanwhile, in a medium bowl, combine the parsley leaves and chive pieces. Tear the basil leaves into the bowl in 1-inch pieces. Add a pinch of salt, and dress lightly with a few drops of olive oil. Stuff herb salad into the bread crevices, and serve the loaf immediately.

Steps:

• Preheat oven to 350 degrees. Finely chop parsley and garlic in a food processor. Add butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and puree until smooth.
• Spread herbed butter on cut sides of bread, then place cut sides back together. Wrap in foil. Bake until bread is warm and butter melts, about 15 minutes. Cut into wedges.

Steps:

• Place first 5 ingredients in small saucepan and warm over low heat until butter is melted.
• Slice bread.
• GENEROUSLY brush herbed butter on each slice.
• Sprinkle with minced garlic, Parmesan cheese, and parsley.
• Place in very hot oven or broiler for a few minutes until slightly browned.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

Steps:

• Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
• Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until golden brown and crispy, about 20 minutes.

Steps:

• Cut french stick in slices 2/3 of the way through, being careful not to cut into bottom crust.
• Combine remaining ingredients thoroughly.
• Spread on slices of bread.
• Wrap securely in foil.
• Place on BBQ and grill for 10 minutes, turning occasionally.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
• Broil until golden, about 2 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.

Steps:

• In a small bowl, combine the butter, Romano cheese, basil, parsley and garlic. Spread over cut sides of bread. Sprinkle with provolone cheese if desired. , Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until cheese is melted. Slice and serve warm.

Steps:

• For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

Steps:

• Heat oven to 350 degrees. Whisk together parsley, thyme, lemon juice, garlic, salt, pepper, and olive oil in a small bowl.
• Using a bread knife, slice loaf into 12 half-inch pieces, cutting only 3/4 of the way through the loaf so it stays intact. Brush herb mixture liberally between each slice. Wrap loaf loosely in foil. Heat until warm, about 10 minutes. Serve immediately.

Steps:

• Preheat the oven to 180°C.
• Mix the dry ingredients together, including the parsley.
• Beat the buttermilk together with the egg and the garlic.
• Stir the wet mixture into the dry mixture. Mix well and then spoon into a large baking tin (no need to grease if lined with parchment paper).
• Smooth out the top of the loaf and sprinkle with the paprika and the cheese.
• Bake at 180 degrees C for 50 minutes to one hour.

Steps:

• Mash the garlic cloves with the salt and olive oil (the amounts are approx) making a paste.
• Add the paste, parsley and basil into the softened butter.
• Spread mixture on a halved loaf of french bread.
• Drizzle with a touch of olive oil.
• Bake at 350°F for 15 minutes.

Steps:

• In a large bowl, blend together flour, cheese, sugar, both powders, and Italian seasoning.
• In a medium bowl, add milk, oil, and egg, mixing well. Stir into dry ingredients, until just moistened. Pour into a greased 9x5-inch loaf pan.
• Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
• When you remove from oven, spread margarine over top with paper towel. Cool for 10 minutes in pan. Remove to wire rack and cool for 10 more minutes, then enjoy.

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.