Garlic Bread With Herbs Recipes

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:

• 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:

• 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:

• 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:

• 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:

• Place all the ingredients in order suggested by manufacturer in bread machine pan. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.

Steps:

• Cut bread diagonally, but not all the way through, into 1.5 inch slices.
• Combine last 5 ingredients in a food processor until mixed.
• Slather the butter spread in between each sice and bake at 500 degrees for 5-7 minutes.

Steps:

• Heat oven to 400°F.
• Stir together all ingredients except bread. Spread mixture over both sides of bread slices. Reassemble loaf and wrap securely in heavy-duty aluminum foil. Bake 15 to 20 minutes or until hot.

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 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:

• 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:

• Preheat oven to 450°F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.
• Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.
• Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.
• Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.
• Arrange the cubes on a serving platter and sprinkle with herbs. Serve immediately.
• The flavored butter can be made up to 3 days in advance and stored in the refrigerator.