Garlic Clove Bread Recipes

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:

• Cut or snip off pieces of dough about the size of an English walnut.
• Place into a greased 10" bundt pan.
• Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough.
• Cover and let rise until double in size (about 1 1/2 hours).
• Bake in 375 degree oven until golden brown aprox. 30-35 minutes.
• Cool in pan for 10 minutes and then remove from pan and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

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:

• Preheat the oven to 400°F (200°C). Place a sheet of foil on a small baking sheet and line another baking sheet with parchment paper.
• Cut ½ inch off the tops of the garlic heads and place on the baking sheet with the foil. Drizzle the garlic with the olive oil and season with 1 teaspoon salt and the black pepper. Place the tops back on each garlic bulb. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 30 minutes, until cool enough to handle. Leave the oven on.
• Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Mash with a fork until a thick paste forms (some chunks are okay).
• Add the butter, parsley, oregano, and remaining ½ teaspoon salt and stir to combine.
• Using a serrated knife, carefully cut the bread into 1-inch-thick (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
• Place the loaf on the parchment-lined baking sheet and stuff the mozzarella between the bread slices. Spread the roasted garlic butter over the entire loaf.
• Place the loaf into the oven and bake until the cheese is melted and the top of the loaf is golden brown and crispy, 25-30 minutes.
• Remove the loaf from the oven and transfer to a serving platter. Grate the Parmesan cheese directly over the top. Serve hot.
• Enjoy!

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the beef and brown, seasoning with a pinch of salt and pepper, 8 to 10 minutes. Drain off all but a couple tablespoons of the fat.
• Add the onion, chiles, garlic and tomato paste to the pot. Stir and cook for a minute to combine and cook the tomato paste slightly. Add the stock, ketchup, balsamic glaze, brown sugar, chili powder and mustard. Season with another pinch of salt and pepper. Stir to combine, cover and simmer over medium-low heat for 10 to 12 minutes to deepen the flavor.
• Meanwhile, bake the garlic bread according to the package instructions on a sheet pan lined with foil. Remove from the oven then preheat the broiler.
• Taste the meat mixture and adjust seasoning as needed. Divide the meat mixture over the top of the baked garlic bread. Next, top each with two slices of the provolone. Broil until the cheese has melted and browned, about 2 minutes.
• Garnish with the chopped parsley and serve.

Steps:

• The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
• When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
• Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
• Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
• Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
• Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
• Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
• Preheat oven to 475°F.
• Slash the top of the loaf 4 times with a sharp knife.
• Spritz loaf and oven with water.
• Bake in 475°F oven for 3 minutes spraying 2 more times.
• Turn the oven down to 375°F (if it is baking to fast try 350°F).
• Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
• Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
• This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.

Steps:

• In a bowl, mix butter, garlic, parsley and add pepper if you want.
• Cut the baguette in slices, put garlic butter on one side of each slice and put them back all together like it was not cut in foil paper.
• Put on the bbq 10 to 15 minutes (we did it at indirect heat), until butter is melted and the bread is very warm.
• You can also cook the garlic bread in the preheated oven at 375 F for 15 minutes.

Steps:

• Dissolve the yeast in the warm milk.
• Mix in remaining ingredients (except milk for brushing the top and poppy seeds). Add enough flour to make a stiff dough.
• Knead on lightly floured surface and let rise in a warm place for about 15 minutes.
• Divide dough into two parts and shape into 20-inch lengths.
• Twist the long rolls together and let rise about 20 minutes.
• Brush the tops with milk and sprinkle with poppy seeds.
• Bake on a greased baking sheet at 375 degrees for about 45 minutes.

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 broiler.
• Cut a slit on both sides of the pita and gently pry (or cut) the pita so that you have 2 circles from each pita.
• Lightly brush the rough side with olive oil.
• Rub each pita circle with the garlic clove.
• Cut each pita circle into quarters.
• Arrange the pita pieces on a cookie sheet, single layer.
• Sprinkle the parmesan, salt, paprika and oregano over the pita pieces.
• Place 6 inches from broiler and broil 2-3 minutes or until golden brown.
• ***Watch them carefully while broiling as they will quickly go from finished to burnt.