HERBED FRENCH BREAD
Steps:
- Slice a baguette on a sharp diagonal to make 8 long pieces. Butter both sides, season with salt and pepper and arrange on a baking sheet. Combine 3 tablespoons chopped chives and 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme); sprinkle on the bread. Bake at 400 degrees F until crisp, 15 minutes.
CRUSTY GARLIC AND HERB BREAD
Provided by Giada De Laurentiis
Time 13m
Yield 4 servings
Number Of Ingredients 7
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.
HERBED GARLIC BREAD
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.
FRENCH BREAD
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Provided by Jenn Hall
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 30
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
- Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
- Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g
EASY HERBED FRENCH BREAD
Couple the spirit-warming specialty with crunchy Herbed French Bread Karin Bailey of Golden, Colorado adds a little pizzazz to a store-bought loaf with only three ingredients. Freshly minced herbs liven up each buttery bite of the broiled slices.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut bread into 1-in. slices. In a small bowl, combine the butter, parsley and chives; spread over one side of each slice of bread. , Place buttered side up on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes or until golden brown.
Nutrition Facts : Calories 205 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 370mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
HERB BREAD
Herb Bread comes from Debbie Carlson of San Diego, California. "This bread is especially nice for a no-fuss meal," remarks Debbie, who go the favorite family recipe from her mother.
Provided by Taste of Home
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Spread on one side of each bread slice; wrap loaf in foil. Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
HERBED FRENCH BREAD
Steps:
- Put 5 cups flour into the container of a food processor. Add yeast, salt, rosemary, parsley, basil and chives and start processing while gradually adding the water.
- Add remaining cup of flour, or enough to make nonsticky dough that comes loose from container sides.
- Turn dough out onto a lightly floured board and knead while shaping the dough into a nonsticky ball.
- Lightly flour inside of a mixing bowl and add the dough. Cover with clean cloth and place in a warm (not hot) draft-free place to rise.
- Let stand until double in bulk, about 30 to 40 minutes. (It is not essential to let dough rise a second time, but it is preferable.) Turn dough out onto a lightly floured surface and punch down. Knead briefly and return the dough to lightly floured bowl. Let stand until double in bulk, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- Turn out dough onto lightly floured board and knead briefly. Divide dough in half and shape it into two loaves, each about 15 inches long. Place loaves side by side on baking sheet and cover with clean cloth. Let stand 15 minutes or until they rise slightly (but not double in bulk).
- Remove cloth and, using razor blade, cut three uniform diagonal, parallel gashes over the top of each loaf. Place in oven on bottom rack and, if crisper crust is desired, place two ice cubes on bottom of oven. This will create steam. Bake 45 minutes or until golden brown all over.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 1 gram, Carbohydrate 60 grams, Fat 1 gram, Fiber 4 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 0 grams
HERB-SEASONED FRENCH BREAD
Make and share this Herb-Seasoned French Bread recipe from Food.com.
Provided by hungrykitten
Categories < 30 Mins
Time 25m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices.
- Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.
Nutrition Facts : Calories 1793.5, Fat 75, SaturatedFat 41.7, Cholesterol 162.5, Sodium 3256.4, Carbohydrate 237.6, Fiber 14, Sugar 1.9, Protein 40.9
FRENCH HERB BREAD
I found this recipe on another website, tried it and loved it! It was submitted by Aronna Palmer and she says it is an authentic French recipe. Either way, it is FABULOUS!! I hope you love it as much as we did!
Provided by Dine Dish
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
- In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
- Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
- Punch down dough and roll into a rectangle shape about 16x8 inches.
- In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
- Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
- Preheat oven to 400 degrees F).
- Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
FRENCH HERB BREAD
My mom used to make this bread 40 or so years ago, shortly after Hidden Valley Ranch Dressing hit the markets. It's simple and easy to make, and it tastes wonderful served hot with cold butter. Prep-time includes 1 hour inactive rising time.
Provided by Toby Jermain
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
- Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture.
- Add egg, and beat at medium speed for 3 minutes.
- Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
- Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
- Punch down, and divide into 2 equal parts.
- On a lightly floured board, pat each one into a 7-12" rectangle.
- Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
- Place seam side down on a grease baking sheet that has been dusted with cornmeal.
- Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
- Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer).
- While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
- Cool on a wire rack before wrapping.
Nutrition Facts : Calories 154.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 12.8, Sodium 28, Carbohydrate 25, Fiber 1, Sugar 1, Protein 4.4
FRENCH HERB SWIRL BREAD
I've had this recipe since I was a pre-teen. It's on a yellowed sheet of paper that is worn thin. The heading reads "Old World Breads Made Easy" - (Pillsbury, Around the World with Easy Recipes). I remember making it when I was a young teen (12 or 13) and though I hadn't mastered breads by any means, I remember it being very good. It was one of the first breads I made from scratch all by myself. I've been searching for this recipe for so, so many years and I just found it. I'm soooo happy! I plan to make it again!
Provided by ForeverMama
Categories Yeast Breads
Time 3h10m
Yield 1-2 loaves
Number Of Ingredients 12
Steps:
- In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.
- To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt).
- Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough.
- Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes).
- Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour.
- FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside.
- Once dough has doubled in size, punch it down.
- Knead several times to remove air bubbles.
- For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides.
- Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal.
- For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf.
- Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size.
- Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven.
- If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 2710, Fat 77.3, SaturatedFat 46, Cholesterol 192.9, Sodium 4378.5, Carbohydrate 433.1, Fiber 18.9, Sugar 41.7, Protein 67.4
HERB-BUTTERED FRENCH BREAD
Steps:
- Chop basil in processor. Add butter, capers, salt and generous amount of pepper and process until well combined. (Can be prepared 2 days ahead. Cover and refrigerate. Bring butter mixture to room temperature before using.)
- Preheat oven to 500°F. Arrange bread cut side up on cookie sheets. Bake until golden brown, about 5 minutes. Spread cut surfaces with basil butter. Cut crosswise and serve.
HERB-STUFFED FRENCH BREAD
Steps:
- Preheat the oven to 400 degrees.
- Split the bread lengthwise in half, but do not cut through, leaving it hinged on one side.
- Heat the oil in a saucepan, and add the scallions, parsley, salt and pepper.
- Cook, stirring, until scallions are wilted. Spoon the filling onto half of the bread. Cover with the second side, sandwich fashion.
- Wrap the bread closely in foil, and bake about 10 minutes.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 13 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 501 milligrams, Sugar 1 gram
CHEESY HERB BREAD RECIPE
Bring the best-dressed loaf with our Cheesy Herb Bread Recipe! All you need for this herb bread recipe is butter, seasoning mix and melted mozzarella.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat broiler.
- Mix butter, dressing mix and cheese until blended.
- Spread onto cut surfaces of bread. Place on baking sheet.
- Broil 3 to 5 min. or until cheese mixture is bubbly. Cut into 24 slices.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
HERB SPREAD FOR FRENCH BREAD
Instead of regular garlic bread, my family requests this spread. The flavor is best when I use parsley and basil fresh from the garden. -Jennie Wilburn, Long Creek, Oregon
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10-12 servings (1/2 cup spread).
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Cut bread in half lengthwise; spread herb spread on cut sides. , Place on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 296mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GARLIC AND HERB BREAD
This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.
Provided by Sandy Speer
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 4 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 3.2 g
FRENCH GARLIC AND HERB BREAD (QUICK AND EASY)
This is a quick little recipe that tastes like you just ordered an appetizer at olive garden or panara bread! These little tasty circles of french bread are so yummy. A great way to start a dinner party or just have a little fancy snack!
Provided by Sarah in New York
Categories Breads
Time 7m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut loaf into 1/2 inch to 1 inch thick circles.
- Melt butter and mix in all the herbs.
- Brush butter mixture unto the bread liberally.
- Rub a little garlic on each circle and sprinkle with cheese.
- Toast under broiler until crispy. (about 1 to 2 minutes).
- Serve right away.
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